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Homemade Fruit, nut and seed loaf recipe photo

Fruit, nut and seed loaf

This Fruit, Nut and Seed Loaf is a wholesome delight! Packed with nutrition and flavor, it’s perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 g instant yeast
  • 340 g nutty wheat flour
  • 1/2 tsp salt
  • 100 g seeds mix
  • 30 to 40 g chopped pecans (or walnuts)
  • 1/4 cup chopped dried fruit (Turkish apricots or raisins)
  • 380 to 420 ml lukewarm water

Equipment

  • Large mixing bowl
  • Wooden spoon or spatula
  • Loaf pan
  • Kitchen towel
  • Oven

Method
 

Build Fruit, nut and seed loaf Step by Step
  1. In a large mixing bowl, combine the nutty wheat flour, instant yeast, salt, and the mixed seeds. Stir these dry ingredients together until they are well incorporated.
  2. Gradually pour in the lukewarm water, starting with 380ml. Use a wooden spoon or spatula to mix until a shaggy dough forms. If the dough feels too dry, add more water a little at a time until it's cohesive.
  3. Once the dough begins to come together, fold in the chopped pecans and dried fruit. Ensure they are evenly distributed throughout the dough for consistent flavor in each slice.
  4. Transfer the dough onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. This step is crucial for developing the gluten structure.
  5. Place the kneaded dough back into the mixing bowl and cover it with a kitchen towel. Allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
  6. After the dough has risen, punch it down gently to release any trapped air. Shape it into a loaf by flattening it slightly and then rolling it tightly, tucking the ends under.
  7. Place the shaped loaf into a greased loaf pan. Cover it again with the kitchen towel and let it rise for another 30-45 minutes, until it has puffed up.
  8. While the dough is rising, preheat your oven to 190°C (375°F). Once the loaf has risen, place it in the oven and bake for 30-35 minutes, or until it’s golden brown on top and sounds hollow when tapped.
  9. Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This ensures you get the perfect texture.

Notes

  • Store the loaf at room temperature for up to 3 days in an airtight container.
  • For longer storage, slice and freeze the loaf for up to 3 months.
  • Experiment with different dried fruits for unique flavors.