Plum Brioche Bundt - Inspired by last night’s and a lot of plums in the fruit bowl I headed to the kitchen to bake this divine smelling Bundt. The plums are cooked down to a purée with cinnamon and brown sugar, then spread over three rolled out pieces of enriched bread dough and sprinkled with roasted, chopped hazelnuts. I then tightly rolled up each dough into a long sausage shape and let them rise a second time in my Bundt pan before baking. As good for afternoon tea as it is with a nice cup of coffee for breakfast.
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Maybe I'll become one of those food bloggers now that tell you 434597 personal stories before even mentioning anything that goes into the dish. lol jk
For me, it's possible to get all of the ingredients without plastic so that's something I don't need to worry about. And if you want to have a step by step guide filmed in a dirty kitchen with a loosy phone camera, watch my story. Here you go: Blitz-Bread
Things you need:
300g whole rye flour
200g wheat flour
(up to) 150g seeds, like sunflower, pumpkin or flax
2 tea sp salt
2 table sp vinegar/lemon juice
500ml lukewarm water
1 package dry yeast/25g fresh yeast
What you do:
Dissolve the yeast in some water, add a tiny bit of sugar to feed it. Mix all the dry ingredients together. Then add the rest and stir again. The dough is supposed to be wet and not meant to be kneaded! That way it will be dense and moist (if you want a fluffy and lighter bread, you can add quite a bit more flour until it’s kneadable and not sticky anymore).
Put the dough in a greased pan and place it in the cold oven, so that it has time to rise while the oven is heating up. Turn it to 180 °C/350 °F and bake for 1 hour. Knock on the bottom and if it sounds hollow, it’s done.
It’s a very basic and therefore flexible recipe. I’ve made it with different spices already and even with cinnamon, apples, nuts and oats (replacing some flour). Just try it out and free your creativity! 🍞🍞🍞