This recipe for fruit, nut, and seed loaf is one that I have wanted to make for a while because all the fruit, seeds and nuts really appeal to me. It comes from the book “Franschhoek Food” by Myrna Robbins and is a recipe from the very fabulous La Residence boutique hotel.
There is nothing quite like homemade bread. The smell as it’s baking and the warmth as it comes out of the oven. With a little butter melting into a slice, it comes very close to being a perfect food moment for me.
The original recipe makes 4 loaves, so I divided this to make just one.
This bread is easy to make, super healthy and packed with lots of crunchy textures and soft fruit.
Recipe – makes one loaf
fruit, nut and seed loaf
- 5 gm instant yeast
- 340 gm nutty wheat flour
- 1/2 tsp salt
- 100 gms of seeds mixed - I used poppy, sunflower and sesame
- 30 - 40 gms of chopped pecan nuts walnuts would also be nice
- 1/4 cup of chopped dried fruit I used Turkish apricots and raisins - you could also use prunes or cranberries
- 380 - 420 ml of lukewarm water
- Preheat the oven to 180 C (350 F)
- Add all the ingredients (except the water) and mix in a bowl - keeping a small handful of seeds aside for the topping
- Add the water to the dry mix and mix until a dough forms.
- Place the dough into a loaf tin that has been lined with baking paper (I always line my baking tins with paper).
- Sprinkle over the reserved nuts, cover with a tea towel and leave to rise in a warm place for about half an hour.
- Bake for 40 - 50 minutes until golden brown and when a knife comes out clean after you have pierced it.