Dried fruit and walnut bread

Dried fruit and walnut bread

By
From
Kitchin Suppers
Makes
3
Photographer
Laura Edwards

This richly fruited, soft-textured bread is outstanding with cheese and it has featured on the cheese trolley in the restaurant over the years. The recipe, which was given to me by a German friend, is quite easy, but as the dough is very moist, you really need to use an electric mixer. The bread freezes well, so I always make several loaves and freeze what I don’t need to enjoy another day.

Ingredients

Quantity Ingredient
100ml water, lukewarm
1 1/2 sachets active dried yeast, (10g)
100g plain flour
1kg prunes, pitted
250g sultanas
100g dried apricots, roughly chopped
100g dried cranberries
150g walnuts, roughly chopped

Method

  1. In a bowl, mix the water, dried yeast and 75 g of the flour together to form a smooth batter. Cover and leave in a warm place for about 30 minutes, or until well risen and full of air bubbles.
  2. Transfer the yeast batter to an electric mixer fitted with a dough hook and add the rest of the flour, the dried fruit and walnuts. Mix on a low speed for 7–10 minutes until the prunes begin to break down, forming a sticky, brown dough.
  3. Turn the dough out onto a floured surface and divide into three equal portions. Using plenty of flour, roll each portion into a log, about 20 cm long. Place on an oiled baking tray, cover and leave to stand at room temperature for an hour. Meanwhile, heat the oven to 170°C.
  4. Bake the loaves for 20–25 minutes until rich brown and slightly crusty on the outside; they will still feel soft in the middle. Allow the loaves to cool, then wrap each one in cling film and chill in the fridge to firm up.
  5. Once chilled, the bread can be sliced very thinly and served with cheese.

Note

  • Don’t be alarmed if the dough appears to be too stodgy when you are mixing. Once it is cooked, the bread will have a lovely moist texture.
Tags:
The Kitchin Restaurant
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