Nutty fruit bread

Nutty fruit bread

By
From
Under the Walnut Tree
Makes
1
Photographer
Fanny Bergenström

This slightly sweet fruit bread is easy to bake, and is a perfect match with mild blue cheese, tasty Vacherin or an aged, peasant-style hard cheese.

Ingredients

Quantity Ingredient
150g wholemeal flour
250g plain flour
2 teaspoons salt
2 level teaspoons bicarbonate of soda
80g sultanas
8 dried apricots, roughly chopped
6 dried figs, roughly chopped
150g walnuts or hazelnuts
500g natural yoghurt
100ml treacle or honey
soft butter, for greasing
a little flour, to dust the tin

Method

  1. Preheat the oven to 160°C. Grease a loaf tin (about 1.5 litre capacity) and dust with a little flour. Line the base of the tin with a piece of non-stick baking paper.
  2. In a bowl, combine both types of flour with the salt and bicarbonate of soda. Stir in the sultanas, dried fruit and walnuts or hazelnuts. Lastly, pour in the yoghurt and the treacle or honey, and work into a sticky dough. Pour the dough into the prepared tin.
  3. Bake for about 1 hour 35 minutes. Allow the bread to cool slightly before you knock it out of the tin and wrap it in a thick tea towel to cool completely. You can serve the fruit bread once cool, but it’s better if you let it rest for 24 hours in a plastic bag (tea towel and all).
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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