Fruit & Nut Seeded Loaf
Full of flavour and full of fibre this delicious loaf is the perfect addition to breakfast, lunch, afternoon tea or just as a snack.
Fruit & Nut Seeded Loaf
Prep time
30 min
Resting time
12 hours
Cooking time
35 min
Ingredients
- 260 ml lukewarm water
- 7 g instant yeast
- Squeeze of honey (approx 1 tbsp)
- 350 g strong flours (mix wholemeal & multigrain; if 100% wholemeal, add 10 ml extra water)
- ½ tbsp salt
- 100 g mixed nuts & seeds (smash large nuts)
- 100–150 g mixed dried fruit (I use 150 g)
Instructions
Whisk the yeast and water together, add honey and whisk again. Add flour and salt and mix until combined. Cover for 30 min.
After 30 min, add half the fruit and half the nuts/seeds mix and perform 4 stretch-and-folds, pushing into the fruit to incorporate. Cover and rest 30 min.
After another 30 min, add the remaining fruit, nuts & seeds and repeat the stretch-and-folds. Cover and place in the fridge for 10–24 hours.
When ready to bake, grease your loaf tin with butter, flour the dough surface and work surface, then turn the dough out.
Gently stretch and roll the dough into a log, sealing any seams and smoothing bumps. Place seam-side down in the tin and cover for 45 min.
30 min before baking, preheat oven to 220 °C and place a small dish of water on the oven floor (e.g., another loaf tin).
Score the loaf top with a razor/knife and bake at 210 °C for 10 min. Remove the water dish, lower oven to 190 °C, and bake another 25–30 min.
Enjoy! 🫶
Note: This loaf is moist and denser than white loaf but delicious, especially buttered with cheddar.
Fruit & Nut Seeded Loaf
Cooking time
35 min
Prep time
30 min
Resting time
12 hours
Ingredients
260ml Lukewarm water
7g instant yeast
Squeeze of honey (approx 1 tbs)
350g Strong Flours. I used a mix of Wholemeal and multi grain. As long as it’s 350g you can use a mix of what you want. If you do 100% wholemeal add 10ml more water
1/2 tbs salt
100g mixed nuts and seeds (smash big nuts)
100-150g mixed dried fruit (I like to put 150g)
InstruCtions
This recipe is so versatile and you can work with ingredients you have at home or that are preferred to you.
Whisk the yeast and water together, add honey and whisk again. Add flour and salt and mix until combined. Cover for 30 min.
After 30 min add half the fruit and half the nuts / seeds mix and do 4 stretch and folds pushing into the fruit to incorporate it into the dough. Cover and rest for 30 min:
After 30 min the rest of the fruit, nut and seeds repeat the stretch and folding in the same way. Cover and place in the fridge for 10-24 hours.
Once you’re ready to bake the loaf grease your tin with butter, flour the top of the dough and the work surface and turn the dough out.
Stretch it slightly and roll it up as shown in the video, sealing it up and pushing in any bumps. Place it seam side down and cover for 45 min.
30 min before it’s ready to bake preheat your oven to 220C. Put a little dish with water in the bottom (like another loaf tin)
Score the top with a razor or knife and bake for 10 min at 210C after 10 min take out the water and turn the oven down to 190C bake for another 25-30 min.
Enjoy! 🫶
Note: this will be a moist loaf and more dense then a regular white loaf but it’s absolutely delicious and perfect buttered with a slice of cheddar