Christmas Bread with Nuts
Makes 12 servings
Time to Prepare: 0:30
Time to Cook: 0:50
Ingredients
| 1 1/2 oz | Soy sauce made from hydrolyzed vegetable protein |
| 6 1/3 oz | Nuts, pistachio nuts, raw |
| 6 1/3 oz | Nuts, pine nuts, pignolia, dried |
| 6 1/3 oz | Nuts, cashew nuts, dry roasted, without salt added |
| 3 3/4 oz | Nuts, hazelnuts or filberts |
| 3 3/4 oz | Seeds, sunflower seed kernels, oil roasted, without salt |
| 3 3/4 oz | Spices, poppy seed |
| 1 oz | Spices, thyme, ground |
| 4 large | Egg, whole, raw, fresh |
| 2 oz | Oil, olive, salad or cooking |
| 9 1/2 oz | Apples, raw, with skin |
| 5 oz | Apple juice, canned or bottled, unsweetened, without added ascorbic acid |
| 2 oz | Alcoholic beverage, distilled, rum, 80 proof |
Directions
1. Place bulgur in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, eggs, and oil.
2. Oil a large baking sheet and line with a grease-proof paper. Form a loaf shape with the nut mixture, about 10cm wide, press firmly together and prick the top with a fork. Pour on a little oil and sprinkle with some extra nuts and cap loosely with a foil hood. bake in oven 375F, for 40 minutes.
3. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes. Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the hood until ready to garnish.
4. Cook all the ingredients, except the brandy, together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment.
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