Having a sweet tooth does not always have to mean cakes and cookies – a sweet bread can satisfy that sweet tooth just as much.
My stuffed fruit bread recipe is made with wholemeal spelt flour and mixed dried fruits so contains plenty of fibre.
Cut this sweet stuffed fruit bread into slice and enjoy with a cup of tea or coffee.
My fruit bread contains no eggs, milk or butter but it does contain gluten.
It smells fabulous whilst cooking and looks amazing to slice into when you serve it.
With a brushing of light icing on top of the bread for an extra bit of sweetness this bread is a real treat to bake.
1lb/16oz Brown spelt flour
100g White spelt flour
1 – 7g Sachet yeast
2 tsp Sugar
3/4 tsp Salt
3 oz Dates (chopped)
3 oz Sultanas
1 oz Currants
3 oz Dried unsulphured apricots
1 tsp Vanilla Essence
1 Tbsp Candied peel
5 Tbsp Light brown muscovado sugar
2 Tbsp Ground almonds
1/2 tsp Vanilla essence
2 Tbsp Rice bran oil
Place the brown and white flours, yeast, 2 teaspoons of sugar and the salt into a large mixing bowl and stir together.
Add the 2 tablespoons of oil and keep adding enough warm water until the flour mixture turns into a dough.
Knead the dough for 5-10 minutes or use a kneading hook.
Leave to soak for 3-5 minutes.
Take a knife and slice the sides of the dough in a diagnol direction that faces upwards.
Make sure the slices do not reach the dried fruit or else some of the fruit juices will leak out of the bread during cooking.
Dab your fingers in some water to help the dough stick.
Lightly cover with plastic wrap/bags and leave in a warm place to rise. You want to dough to have doubled in size – this should only take about 20-30 minutes.
You want the bread to still feel warm when you do this.
Enjoy Chef Jeenas delicious stuffed fruit bread recipe.