Name: Rich dark fruit loaf
Cook time: 150 min
Total time: 150 min
Yield: 12
Ingredients: 1 cup (160g) sultanas; 1/2 cup (75g) dried currants; 3/4 cup (110g) coarsely chopped dried apricots; 1 1/2 cup (250g) seeded dried dates, halved; 1 cup (250ml) warm water; 2 teaspoon (7g) dry yeast; 1/4 cup (60ml) warm water, extra; 1/2 cup (75g) white plain (all-purpose) flour; 1/2 cup (80g) wholemeal plain (all-purpose) flour; 1 1/2 cup (225g) rye flour; 2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 2 teaspoon poppy seeds

Rich dark fruit loaf

Try this delicious rich, dark fruit loaf warm with butter for a tasty morning or afternoon tea. Packed with dried fruit and spices, there's no need for any added sugar.

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Serves 12

Cook

2H 30M

Ingredients

1 cup (160g) sultanas

1/2 cup (75g) dried currants

3/4 cup (110g) coarsely chopped dried apricots

1 1/2 cup (250g) seeded dried dates, halved

1 cup (250ml) warm water

2 teaspoon (7g) dry yeast

1/4 cup (60ml) warm water, extra

1/2 cup (75g) white plain (all-purpose) flour

1/2 cup (80g) wholemeal plain (all-purpose) flour

1 1/2 cup (225g) rye flour

2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

2 teaspoon poppy seeds

Method

1.Combine fruit and the wat½ er in bowl; cover, stand 30 minutes.

2.Combine yeast, extra water and 1 teaspoon of the white plain flour in small bowl. Cover; stand in a warm place about 10 minutes or until frothy

3.Sift remaining flours and spices into large bowl. Stir in undrained fruit mixture and yeast mixture; mix to a sticky dough. Knead dough on floured surface 5 minutes. Place dough in large oiled bowl. Cover; stand in warm place about 1 hour or until risen slightly. Grease oven tray.

4.Knead dough on floured surface 5 minutes. Shape dough into a 15cm (6-inch) round, place on tray. Cover; stand in warm place about 40 minutes or until risen slightly.

5.Meanwhile, preheat oven to 200°C/400°F.

6.Brush top of dough with water, sprinkle with seeds, cover loosely with foil. Bake 30 minutes, then remove foil.

7.Reduce oven temperature to 180°C/350°F. Bake loaf a further 1¼ hours or until bread sounds hollow when tapped. Cover bread loosely with foil if over-browning. Turn bread, top-side up, onto wire rack to cool.

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