Tag Archives: Wholemeal

Homemade: Wholemeal Fruit Bread

Standard

I recently tried my hand at making my own fruit bread. It was absolutely delicious – the kids had two slices each with breakfast!

Ingredients

  • 15g fresh or dried yeast
  • 15g honey
  • 300-350ml warm water or buttermilk
  • Water and buttermilk weigh 1:1 so 350ml of water or buttermilk equals 350g when weighed in the TMX.
  • If your buttermilk is cold from the fridge, simply pour into TMX first and warm for 3min, 50C, Sp 1. Then pour out into a jug ready to use for your dough.
  • 250g wholemeal flour
  • 250g semolina flour
  • 15g pink salt
  • 1tsp mixed spice
  • 1tsp ground cinnamon
  • 180g mixed dried fruit (loaf pictured was 120g sultanas, 30g currants, 30g cranberries)
  • extra flour and semolina flour mixed together for dusting

Method

  1. Place yeast, honey and half the warm water or buttermilk in TMX
  2. Mix 5 sec, Sp 7 with MC in place
  3. Leave in TMX for 5 min to allow yeast to react
  4. Add flours, mixed spice, cinnamon, then salt  and mix 5 sec, Sp 7
  5. Set TMX to closed lid position and knead for 1-2 min while slowly pouring in remaining water or buttermilk
  6. Add dried fruit and mix 10 sec, Sp 5
  7. Turn dough out onto floured bench or into large bowl with a handful of flour in the bottom
  8. Knead by hand for 30 seconds then leave to prove in a warm, draft-free spot for at least 40 minutes
  9. Punch dough to release the air, then turn out onto floured bench or leave in large bowl, sprinkle with a little flour and knead well for 3 minutes
  10. Place dough in lightly greased loaf tin and prove a second time for 90 minutes
  11. Bake at 220C for 20-25 min
  12. You can brush the top of the fruit loaf with milk before baking or with a sugar syrup when it’s hot from the oven to add to the delicious crust

I like to turn my oven onto 100C for 5 min then switch off and put dough in there to prove. I place the dough in a large, lightly oiled bowl and place a tea towel across the top to stop any drafts.

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