Früchtebrot (Fruit Bread)

© All rights reserved, Thorsten Kraska, 2009

What to make for Advent and Christmas this year? Fruit Bread is a follow up posting to "Zimtsterne" in which I share some of the recipes I have made the last years, but which I didn't blog about so far. If you are interested in more advent and christmas photos visit my Christmas Bakery set on Flickr. Drop me a note, if you are interested in these recipes too.

Another of my favorites for advent and christmas season: Früchtebrot (Fruit Bread). I always have to remember myself to make it in advance, because the different flavors need some time to blend. At least it needs one day before you can cut it into slices. But it is certainly better if you pack it tightly in aluminium foil and give it a few days more. This fruit bread is made with Backobst (dried fruit) and I combine different fruit like figs, prunes, apricots, cranberries and dates. What is a must are raisins and currants which are the backbone of this bread. If you can't get currants, use raisins only or replace currants by cranberries. For the fruit bread you need rye flour. If you can not get it, you can use unbleached wheat flour.

Früchtebrot
(for one loaf)

125 g butter
125 g sugar
4 medium sized eggs
peel of one lemon
250 g rye flour
2.5 teaspoons baking powder (German users: 1 package of)
300 g dried fruit of your choice
125 g raisins
125 g currants

Preatheat oven to 150°C. Grease loaf pan with butter. Then add all-purpose flour to it to cover the butter layer. Remove any flour which don't stick to the butter. Put loaf pan into freezer until use. Butter, flour and freezing will make it easier to remove bread after baking.

Cut the dried fruit into small cubes. Use the fruit you like most. I always use a mixture of plums, apricots, figs, dates and cranberries (for the nice red color)

Mix butter and sugar until creamy. Add one egg and mix on medium speed for about one minute. Repeat step with the remaining three eggs. Add the finely grated peel of one lemon. Mix the flour with baking powder, sieve and add to the butter mixture. Mix just until combined. Fold in dried fruit, raisins and currants. Pour into the prepared loaf pan form.

Bake for 30 minutes at 150°C. After 30 minutes increase temperature to 180°C and bake for another 30 minutes. Fruit bread is done when a toothpick comes out clean. Let the fruit bread cool in form for about 10 minutes. Then remove from pan and let cool completely on a cooling reack. Wrap tightly in aluminium foil and store for at least one day.


On Food Photography
I make this bread every year and since 2006 I have also photographed it. The photo shown at the top of this posting is from 2008 presenting clear lines and shapes. The composition is based on a first order color contrast with blue as the dominating color, followed by by red and green in the back. I have chosen the blue as main color to separate the yellow to brown notes of the fruit bread from red and green to get more color contrast. Sharpnes and focus was set to the center slice showing the dried fruit pieces well.


In 2006 I have chosen a close up setting cropped to just two slices. Lines and shapes are dominating in this more monochromatic color scheme. The dark dried fruit show a almost metallic reflection.

2006

© All rights reserved, Thorsten Kraska, 2009


In 2007 I have tried a small bundt cake form for a different food styling. The bread was a bit on the dry side due to the small baking form (I should have used a regular sized bundt cake form). Composition wise I used a high key setting with a bright pink as the main background color. A white dolly and christmas tree ball were used as props. The main viewing line is the descending diagonal line from upper left to lower right. The blow out of the hightlights were used here itentionally as a contrast to an otherwise "dark" season.

2007

© All rights reserved, Thorsten Kraska, 2009


The progression of photos from 2006 to 2008 is quite interesting for me. I don't know, if I would do the photos the same way again. Food photography has changed in time and so did mine. Let see with what I will come up with this year.



If you like this post, you may also like:
Zimtsterne (Cinnamon Star Cookies)