Description
This Mediterranean Harvest Bread with Fruit and Nuts is a flavorful, rustic loaf enriched with a mix of dried apricots, figs, cranberries, nuts, and aromatic herbs. The bread offers a delightful balance of sweet and savory notes, enhanced by warm spices like cinnamon and nutmeg. Perfect for breakfast, snacks, or paired with cheeses, this bread combines wholesome ingredients and traditional yeast baking for a wholesome treat.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups (440g) all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon salt
- 2 tablespoons sugar or honey
- 2 teaspoons active dry yeast
- 1 ¼ cups warm water (around 110°F or 43°C)
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary (or thyme)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon ground nutmeg (optional)
Fruit and Nut Mix
- ½ cup dried apricots, chopped
- ½ cup dried figs, chopped
- ¼ cup raisins or sultanas
- ¼ cup dried cranberries (optional)
- ½ cup walnuts, roughly chopped (or almonds or pecans)
- ½ cup hazelnuts (optional), roughly chopped
- 2 tablespoons sunflower seeds or pumpkin seeds (optional, for crunch)
- 1 tablespoon orange zest (optional, for a citrusy hint)
- 1 tablespoon honey (optional, for sweetness)
Finishing
- 1 tablespoon coarse sea salt
- A few sprigs of fresh rosemary (optional, for garnish)
- 1 tablespoon olive oil (for brushing the top of the loaf before baking)
Instructions
- Prepare the Dough: Combine warm water, sugar (or honey), and yeast in a small bowl. Stir until sugar dissolves and let it sit for about 5 minutes until frothy and activated, signaling the yeast is ready.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, salt, dried rosemary, cinnamon, and nutmeg. Create a well in the center of these dry ingredients to prepare for adding liquids.
- Combine and Knead Dough: Pour the activated yeast mixture and olive oil into the flour well. Stir with a wooden spoon until the dough starts to come together. If sticky, add a little more flour. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
- Add Fruit and Nuts: Gently fold the chopped dried fruits, nuts, seeds, and orange zest into the dough. Knead gently for 3-4 minutes to ensure these additions are evenly distributed, resulting in a slightly sticky but cohesive dough.
- First Rise: Shape the dough into a ball and place it in an oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Dough: Punch down the risen dough to release air bubbles. Shape it into a round or oval loaf. Place the shaped dough on a parchment-lined baking sheet or in a greased round bread pan.
- Second Rise: Cover the shaped dough and allow it to rise for another 30-60 minutes until puffed up and slightly risen again.
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it is ready for baking when the dough has risen.
- Bake the Bread: Brush the top of the loaf with olive oil and sprinkle with coarse sea salt. Bake for 35-40 minutes until the crust turns golden brown and the loaf sounds hollow when tapped on the bottom. During the last 10 minutes, optionally add fresh rosemary sprigs for garnish and aroma.
- Cool the Bread: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing to ensure the interior texture sets properly.
Notes
- You can substitute all-purpose flour with whole wheat flour for a heartier and healthier loaf.
- Adjust the amount and variety of dried fruits and nuts to your preference or availability.
- If you prefer a sweeter bread, add a tablespoon of honey to the dough or brush honey on the top after baking.
- Ensure your water temperature is around 110°F (43°C) to properly activate the yeast without killing it.
- The second rise is crucial for light texture; avoid rushing this step.
- Use a sharp serrated knife to slice the bread once cooled to prevent crushing the crumb.
- Store the bread in an airtight container or bread box at room temperature for up to 3 days, or freeze slices for longer storage.
