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Fruit and nut loaf
Fruit and nut loaf
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Ingredients:
  • 200g (1 cup) dried figs
  • 1 x 200g pkt dried peaches
  • 65g (1/3 cup) raisins
  • 500ml (2 cups) boiling water
  • 500g (3 1/3 cups) plain flour
  • 40.00 ml baker's flour
  • 2 tsp (14g/2 sachets) dried yeast
  • 2.50 gm ground ginger
  • 100g (1 cup) walnut halves
  • 60ml (1/4 cup) honey
  • 20.00 ml finely grated orange rind
  • Plain flour, extra, to dust
Instructions:
  • In a large heatproof bowl, mix the figs, peaches, raisins, and water together. Let it sit for 30 minutes to soften the fruit. Drain the mixture over a large bowl, squeezing out the liquid from the fruit using your hands. Reserve 250ml (1 cup) of the liquid.
  • In a large bowl, mix together plain flour, baker's flour, yeast, ginger, walnuts, and drained fruit. In a separate jug, combine the reserved liquid, honey, and orange rind. Create a well in the center of the flour mixture and pour in the honey mixture. Mix with a wooden spoon, then use your hands to form a dough. Transfer the dough to a lightly floured surface.
  • Knead the dough for 10 minutes until it is smooth and elastic. Grease a large bowl with melted butter and lightly dust with flour. Place the dough in the bowl, turning it to coat lightly in butter and flour. Cover with plastic wrap or a damp tea towel and let it rise in a warm, draft-free place for 1 1/2 hours or until doubled in size.
  • 1. Preheat oven to 200°C. Grease an 8 x 22cm loaf pan with melted butter, then lightly dust with flour. 2. Press down the centre of the dough with your fist, knead on a floured surface for 1 minute until smooth and elastic. 3. Place the dough in the prepared pan, cover with plastic wrap or a damp tea towel, and let it rise in a warm place for 1 hour until doubled in size. 4. Bake in the preheated oven for 45-50 minutes until golden brown and sounds hollow when tapped. 5. Cool on a wire rack before serving toasted with baked sweet ricotta and cherry jam.

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