I feel fruity…All Fruity, So Fruity….

As you know, I am partial to fruit breads…Yes, plural!!

P1060699 (800x600)

Apple, Walnut, Raisin and Citrus Bread

This is scrummy with a capital C!!!!

I took my original Tramvai recipe and gave it a little tweak.

This recipe is exceptionally good for tweaking and making a variety of fruit LADEN breads.

Remember as I said in the original recipe, “Don’t be alarmed by the amount of fruit in it”.

It is supposed to be chocca block!

Mmmmm some apple...

Mmmmm some apple…

You will need:

2 cups of Raisins

1 cup chopped  Walnuts

zest of 1 lemon and 1 orange

2 apples peeled and cored

4 tsp dried yeast

2 tbsp black molasses or maple syrup

2 tbsp butter softened

4 cups of Strong Bread Flour

1 loaded tspns of Diastatic Malt powder (mix in with the drys)

pinch salt

Zeee dough...

Zeee dough…

All Risen...

All Risen…

adding in the fruit etc...

adding in the fruit etc…

What do you do???

Soak your raisins in warm water (cover the raisins)  for 90 minutes at RT.

Drain raisins (saving the water) and squeeze out the raisins, also saving the excess water.

Warm 1 cup of raisin water and add in yeast and molasses, mix well and cover and place in warm area until creamy (usually 20 minutes).

Place remaining 1 &1/4 cups of Raisin water in the fridge.

Place all dry ingredients in a bowl (flour and salt) and mix through butter.

Add grated apple and all citrus zest to the dry ingredients.

Place in lightly oiled bowl and let rise until doubles in size , usually 2 hours

Roll it up and then flatten out again...

Roll it up and then flatten out again…

A lovely fruity log!

A lovely fruity log!

Ready to rise...

Ready to rise….

Remove dough from warm area and place dough on slightly floured area.

Dough should be quite sticky.Toss raisins and walnuts in flour, very lightly cover .

Roll out dough slightly to about 25cm by 15 cm and lightly press 1/3 of raisins/walnut mix in the dough.

Fold over the dough like an envelope and flatten again with your palms and add in 2nd lot of raisins.

Make sure that the fruit is all tucked away as it can get pretty hot on the outside of the bread!

With the last addition of the raisins, roll up the dough and let it rest in its oiled bowl for about 20 minutes

Almost ready to bake

Almost ready to bake



Mmm baked:)

Mmm baked:)

Roll the dough into 1 large or two smaller oval-shaped long loaves (as above).

Place dough on baking tray lined with baking paper.

Cover with a lightly oiled piece of glad wrap and then a tea towel.

Place in RT room and leave to rise for 1 hour.

Preheat oven to 250 Celsius , 40 minutes before bread is ready to go in.

You can place a baking stone in the oven and place the bread on this , if you have one.

When bread is ready to bake, place bread on tray in oven (or on stone).

Bake at high heat for 5-10 minutes and then reduce heat to 210 celsius and bake for a further 35-40 minutes.

Remove when deep golden brown.

Cool on a rack.

NB- Don’t be really greedy like me and slice while hot !!

Well you can but it will be a little stodgy looking, as some of my photos here you can see…

If you can, wait till its cool:)

Almost gone

Almost gone

Fruit and nutty

Fruit and nutty

Look at the crust!! Divine...

Look at the crust!! Divine…



If you have not used the malt powder before, I throughly suggest it!!

Helps produce an even more fabulous crust!! and just gives a little oomph!!

I get mine from Nev’s devil Kitchen in Wellington and he has wonderful bread products.

All top of the line or home-grown:)

Don’t forget, cut a wedge(when cool) and ENJOY, ENJOY, ENJOY!!!

Maybe with a lick of ricotta:)



Tomorrow, finally I have a wonderful Turkish dessert for you…….

So I hope you are feeling VERY GREEDY!!

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