I recently tried my hand at making my own fruit bread. It was absolutely delicious – the kids had two slices each with breakfast!
- 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
- Place yeast, honey and half the warm water or buttermilk in TMX
- Mix 5 sec, Sp 7 with MC in place
- Leave in TMX for 5 min to allow yeast to react
- Add flours, mixed spice, cinnamon, then salt and mix 5 sec, Sp 7
- Set TMX to closed lid position and knead for 1-2 min while slowly pouring in remaining water or buttermilk
- Add dried fruit and mix 10 sec, Sp 5
- Turn dough out onto floured bench or into large bowl with a handful of flour in the bottom
- Knead by hand for 30 seconds then leave to prove in a warm, draft-free spot for at least 40 minutes
- 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
- Place dough in lightly greased loaf tin and prove a second time for 90 minutes
- Bake at 220C for 20-25 min
- 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.