Fruit bread

with dried fruit and cocoa


30 minutes

Resting time

1 hour 30 minutes

Cooking time

55 minutes



Combair V2000 from 2021


500 g dried fruit (e.g. apricots, figs, plums, sultanas)

300 ml red wine

2 tbsp maple syrup

250 g wholemeal flour

2 tbsp cocoa powder

½ cube of yeast (about 20 g)

½ tsp salt

125 g pecan nuts or walnut kernels


Flour for shaping


Coarsely chop the dried fruit. Put in a pan, together with the red wine and maple syrup, and bring to the boil. Simmer over a medium heat for about 5 minutes. Allow the fruit to cool down.

Knead all the ingredients in a bowl to form a moist dough.

Cover and leave to rest for about 1 hour.


On a floured work surface, halve the dough and shape each half into a 6 cm wide loaf. Place the loaves on a lined baking tray.

Leave to rest for 30 minutes.


Preheat the cooking space to 180 °C using the top/bottom heat humid mode.

Bake the loaves in the middle shelf position for 55 minutes.

Leave the fruit loaves to cool down.

Cooking steps

(Pre-)heat cooking space to 180 °C with Top/bottom heat damp

Preheating finished. Put the food in.

Top/bottom heat damp 180 °C for 55 Mins

Additional information

Recipe number


Created by

V-ZUG Ltd.

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