Fruit bread

all details

With a delicious combination of apricot, pear, peach and cranberries, as well as walnuts, spices and orange zest, this bread is positively loaded with flavour. It's a very flexible recipe, so feel free to experiment with other combinations - raisins, figs and hazelnuts, for example, will also work well.

Ingredients

Murdoch Recipe Article Lead - narrow
Fruit bread.
  • ¼ cup honey
  • ¾ cup lukewarm water
  • 2½ teaspoons dried yeast
  • 1⅓ cups plain flour
  • 1⅓ cups plain wholemeal
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 egg, lightly whisked
  • Finely grated zest of 1 orange
  • 100 g (¾ cup) coarsely chopped dried apricots
  • 100 g (¾ cup) coarsely chopped dried pears
  • 100 g (¾ cup) coarsely chopped dried peaches
  • 105 g (⅔ cup) sweetened dried cranberries
  • 125 g (1 cup) coarsely chopped walnut pieces
  • 1 egg yolk, whisked with 2½ teaspoons water
  • 40 g (¼ cup) poppy seeds

Method

1. Combine the honey and lukewarm water in the bowl of a stand mixer, sprinkle over the yeast and set aside for 5-6 minutes or until foamy.

2. Add the flours, salt, cinnamon, cloves, egg and orange zest. Use the dough hook attachment to knead for 8 minutes or until an elastic, slightly sticky dough forms. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1½-2 hours or until doubled in size.

3. Knock back the dough with just one punch to expel the air. Use a flat-bladed knife to cut the dough, still in the bowl, into 5-6 pieces. Add the fruits and walnuts. Use the dough hook on low speed to knead the dough for 5-6 minutes or until the fruits and nuts are well incorporated.

4. Turn the dough out onto a lightly floured work surface and shape it into a slightly flattened ball, about 18cm in diameter.

5. Lightly grease a baking tray. Brush the dough all over with the egg wash, then sprinkle with the poppy seeds. Place on the tray, cover with a tea towel and set aside in a warm, draught-free place for 1½-2 hours or until risen. (The loaf will be not quite doubled in size.)

6. Preheat the oven to 180°C. Bake the fruit bread for 45-50 minutes or until the base sounds hollow when tapped. Transfer to a wire rack to cool.

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  • Main Ingredients - Pear, Nuts
  • Course - Breakfast/Brunch
  • Occasion - Morning Tea

1 review so far

  • Rating: 5 out of 5 stars

    This bread is so tasty and reminded me a bit of hot cross buns but filled with loads of fruit and a gorgeous, artisan/rustic appearance.It's an easy recipe and like all bread a bit time consuming but it's really worth it. It's perfect toasted for breakfast too. I'll be making this on a regular basis. Delish!

    Commenter
    AnnellaW
    Location
    Burrawang
    Date and time
    February 15, 2014, 8:51PM

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