Description
Homemade fruit and nut loaf combines rich Mediterranean flavors with hearty texture. Packed with wholesome ingredients, this comforting bread promises a delightful slice of warmth that invites you to savor each delectable bite.
Ingredients
Scale
Fruits:
- 200 grams (1 cup) dried figs
- 200 grams (1 cup) dried peaches
- 65 grams (1/3 cup) raisins
- 1 tablespoon finely grated orange rind
Dry Ingredients:
- 500 grams (3 1/3 cups) plain flour
- 2 tablespoons bakers flour
- 2 teaspoons (14 grams/2 sachets) dried yeast
- 1 teaspoon ground ginger
- 100 grams (1 cup) walnut halves
Liquids and Extras:
- 500 milliliters (2 cups) boiling water
- 60 milliliters (1/4 cup) honey
- Melted butter, to grease
- Plain flour, extra, to dust
Instructions
- Soak the dried figs, peaches, and raisins in boiling water for 30 minutes until softened, then drain thoroughly, reserving 250ml of the liquid and ensuring the fruit is well-squeezed.
- In a large mixing bowl, combine plain flour, bakers flour, dried yeast, ground ginger, and chopped walnuts with the drained fruit mixture.
- Whisk the reserved liquid with honey and orange rind in a separate jug, then create a well in the flour mixture and pour in the liquid.
- Mix the ingredients with a wooden spoon, then knead by hand until a cohesive dough forms.
- Transfer the dough to a floured surface and knead for 10 minutes until smooth and elastic.
- Grease a large bowl with melted butter and lightly dust with flour, then place the dough inside, coating it with butter.
- Cover the bowl with plastic wrap and let the dough prove in a warm, draft-free location for 1.5 hours until it doubles in size.
- Preheat the oven to 200C (390F) and prepare an 8 x 22 cm loaf pan by brushing with melted butter and dusting with flour.
- Punch down the risen dough, knead briefly on a floured surface, and place into the prepared loaf pan.
- Cover the pan and let the dough prove for an additional hour until it doubles in size again.
- Bake for 45-50 minutes until the loaf turns golden brown and sounds hollow when tapped.
- Remove from the oven and cool completely on a wire rack before serving.
Notes
- Ensure fruit is thoroughly drained to prevent excess moisture affecting dough consistency.
- Toast walnuts briefly before adding to enhance their nutty flavor and provide extra crunch.
- Replace some dried fruits with alternative options like apricots or cranberries for variety.
- Use room temperature ingredients to help yeast activate more effectively during proving process.
- Prep Time: 2 hours 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 196 kcal
- Sugar: 16 g
- Sodium: 3 mg
- Fat: 5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg