November 12, 2025

Exotic fruit bread

by KOMEKO Team in Recipes

How many loaves of bread do you want to bake?

This exotic fruit bread is a true delight during the cold season. The combination of KOMEKO BROTGENUSS with dried fruit, coconut oil, and almond milk creates an intense, juicy aroma. Perfect for Christmas, as a festive gift, or as a special accompaniment to afternoon coffee.

#gluten-free #vegan #Christmas

Ingredients

For the pre-ferment:

300 g KOMEKO BROTGENUSS
200 ml almond milk
50 g cane sugar
42 g fresh yeast

For the fruit mix:

500 g mixed dried and soft fruits (e.g. mango, papaya, pineapple, dates, cranberry, candied orange peel, candied lemon peel)
1 Orange (juice and zest)
1 Lemon (juice and zest)
2 cl orange liqueur (e.g. Cointreau)
1 Pack of vanilla sugar

For the dough:

350 g KOMEKO BROTGENUSS
200 ml almond milk
50 g cane sugar (+ 2 tbsp extra)
250 g coconut oil (+ 100g extra)
150 g cashew nuts

Preparation

Pretzel:
Mix KOMEKO BROTGENUSS with warmed almond milk (approx. 30°C), cane sugar, and crumbled yeast. Cover with a cloth and leave in a warm place until the mixture has doubled in size.
Fruit mix:
Marinate dried fruit with juice and zest of orange and lemon, orange liqueur and vanilla sugar.
Make the dough:
The pre-dough withKOMEKO BREAD ENJOYMENTKnead together almond milk, cane sugar and coconut oil.
Add fruits & nuts:
Mix the marinated fruit mixture and cashew nuts into the dough.
Let go:
Let the dough rest, covered, in a warm place.
Forms:
After about 1 hour, shape the dough into round loaves on a floured surface. Place them on a baking sheet lined with parchment paper and make a crosswise cut 2 cm deep into each loaf.
Let it go again:
Let it rest for another 30 minutes.
Bake:
Preheat oven to 170°C (340°F) using conventional oven settings (top and bottom heat). Bake the fruit loaves for 45 minutes. Then brush with melted coconut oil, bake for another 10 minutes, and sprinkle again with raw cane sugar.
Finish:
After baking, brush again with coconut oil and let cool completely.