This delicious recipe will make a soft, fruit loaf, suitable for everyone, and on the plus side.....you don't need a bread maker.
500g Strong bread flour (White or brown)
25g Yeast (fresh or dried)
300g warm water
Pinch of salt
Mixed fruit (measure by how fruit you want your bread)
2tsp of crushed porridge oats to sprinkle on top.
Spray bottle of water
Weigh out all the Ingriedients, you have to make sure it is exact or the bread could go wrong.
Mix the flour, mixed fruit and salt together. Dissolve the yeast in the warm water. ** with the mixed fruit I just measured this by eye as some people like loads of fruit and other just a small amount. I would say I out about 200-300g in mine. **
Once the yeast is completely dissolved in warm water, slowly pour into the flour mix, and stir with a spatula or wooden spoon.
As you gradually pour the water in the mix will start to stick together you may need a little less or more water. If the dough is too sticky stop adding water and add just a sprinkling of flour.
Take the dough out and knead for 5-10mins it should be of an elasticity consistence and not too dry and not too wet. It should not stick to your work surface, if this happens keep kneading.
Once kneaded place back in the bowl and cover with a cloth and leave to rise in a warm place, for around 20mins. Whilst this is happening grease the tin of your choice with a small amount of oil or butter.
Once risen take the dough out and knead again. Knocking all the air out. I chose a ringed tin for my bread so I cut the bread into small sections and rolled into balls and placed in the tin. You can use and shape tin you like or just a baking try is fine. Sprinkle rolled oats over the top
Leave to rise for another 20mins to half an hour placing a tea towel over the top and spray it with water to keep a crust from forming on the bread while rising. After 20mins place in an oven preheated of 200c
Leave the bread for 30mins then check on it, if it is still springy leave in for a further 10mins, after take out and tip the bread out of the tin, place back in the oven at 150c to cook underneath side.
After 20mins check the bread tapping the bottom and if you get a hollow sound it's done. Turn the bread over and place the tea towel back on top spraying with water again, this keeps a crust on the bread. Once cooled you r ready to eat your bread
Comments, questions and tips