- 1/4 cup honey
- 3/4 cup lukewarm water
- 2½ teaspoons dried yeast
- 1⅓ cups plain flour
- 1⅓ cups plain wholemeal
- 2 teaspoons ground cinnamon
- 1/4 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
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.
- Main Ingredients - Pear, Nuts
- Course - Breakfast/Brunch
- Occasion - Morning/Afternoon Tea