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Sport bread with dried fruit
Discover a recipe for sports bread with dried fruit, ideal for recharging your batteries before or after exercise. Easy to prepare and deliciously nourishing, this soft bread is a natural source of energy to accompany your training sessions. Follow these simple steps and treat yourself to this homemade delight, perfect for supporting your sporting performance.
- 200 g Maître Prunille dried fruit: walnut kernels, hazelnuts, apricots, figs and Maître Prunille cranberries
- 14 g fresh baker’s yeast
- 17 cl warm water
- 270 g wheat flour
- 1 tablespoon salt
Start by cutting the dried fruit into small pieces.
Place the flour, baking powder, water and salt in the bowl of a mixer. Attach the hook and knead the dough for 3 to 4 minutes. Then add the dried fruit and knead again for 30 seconds.
Remove the dough from the bowl, shape it into a ball and place it in a floured salad bowl. Cover with a clean tea towel and leave to rest for 1 to 2 hours, until doubled in size.
Then transfer it to a floured work surface and fold it over firmly with your hand to release the gas.
Place in a baking tin lined with baking paper.
Bake at 220°C for 45 minutes, then lower the temperature to 180°C for a further 10 minutes.
Leave the bread to cool on a wire rack before serving.
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