• Brittany Aldridge

No-knead Fruit & Nut Bread

Updated: Jul 2, 2020

This is the ultimate breakfast bread! It’s so versatile (add whatever fruit & nuts you have in your pantry), super fast and no fuss -simply bring it together, then let it proof overnight. The spicy, fruity aroma is seriously mouthwatering! I would highly recommend eating this straight out of the oven slathered in butter and perhaps a drizzle of honey.





INGREDIENTS

  • 3 1/2 cups of spelt, all-purpose, or bread flour, plus more for dusting

  • 2 cups water, lukewarm

  • 2 teaspoons instant yeast

  • 2 heaped teaspoons salt

  • 2 teaspoons cinnamon

  • 1 teaspoon ginger

  • 1 tablespoon honey

  • 1 teaspoon ground ginger

  • 1/2 cup of any nuts, roughly chopped (walnuts, almonds or pumpkin seeds work great!)

  • 1/2 any dried fruit (sultanas, dates, raisins, apricots, cranberries etc)


INSTRUCTIONS

  • Fill a measuring jug with 2 cups of lukewarm water, add honey and yeast and set aside for 5 minutes for the yeast to bloom.

  • In a large bowl combine flour, spices, fruit, nuts and salt. Add the cups of water, and stir with a knife until combined. Turn the dough out onto a chopping board or bench top and knead for 1-2 minutes or until the dough is slightly smoother.

  • Add the dough back to the bowl and cover with cling wrap or a clean tea towel. Let dough rest overnight at room temperature in a non-drafty spot, sometimes I leave mine for up to 24 hours but if you can’t do overnight do at least 12 hours.

  • Dough is ready when its surface is dotted with bubbles. Turn dough out onto a lightly floured chopping board and fold it over on itself once or twice, shape it into a round ish shape (if you are using a Dutch oven) or rectangle if you are using a loaf pan. Cover the dough with a sprinkling of flour and tea towel then let it rest for another hour.

  • Preheat the oven to 210°C fan forced (or 230°C/ 450°F). Place your Dutch oven (including the lid) or loaf pan into the oven to heat while the dough proofs.

  • After an hour or so the dough should be doubled in size, if it hasn’t let it rest 20 minutes longer. When the dough is ready, carefully remove the Dutch oven or loaf pan (it will be very hot) from the oven. Quickly turn dough into the pot and give it a little shake to spread it out if need be.

  • Cover with lid and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes, so that the bread becomes crusty and golden.

  • Leave to cool for 5-10 minutes before slicing and enjoying with butter, cream and honey.


Notes: In my bread I used 1/2 spelt 1/2 all purpose flour and for the fruit and nuts; sultanas, dates, almonds, pecans and pumpkin seeds. Please enjoy!

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