Who can resist the aroma of freshly baked bread, hot and crusty straight from the oven? Not us! This fruit loaf recipe is delicious, packed with dried fruit and spices so there’s no need for any added sugar.
Try this rich dark fruit loaf warm with butter for a tasty morning or afternoon tea.
Ingredients
Method
Combine fruit and the water in bowl; cover, stand 30 minutes.
Combine yeast, extra water and 1 teaspoon of the white plain flour in small bowl. Cover; stand in a warm place about 10 minutes or until frothy
Sift remaining flours and spices into large bowl. Stir in undrained fruit mixture and yeast mixture; mix to a sticky dough. Knead dough on floured surface 5 minutes. Place dough in large oiled bowl. Cover; stand in warm place about 1 hour or until risen slightly. Grease oven tray.
Knead dough on floured surface 5 minutes. Shape dough into a 15cm (6-inch) round, place on tray. Cover; stand in warm place about 40 minutes or until risen slightly.
Meanwhile, preheat oven to 200°C/400°F.
Brush top of dough with water, sprinkle with seeds, cover loosely with foil. Bake 30 minutes, then remove foil.
Reduce oven temperature to 180°C/350°F. Bake loaf a further 1¼ hours or until bread sounds hollow when tapped. Cover bread loosely with foil if over-browning. Turn bread, top-side up, onto wire rack to cool.
