Tuesday, May 1, 2012

Breakfast Fruit Breads

This month I am hosting the Fresh From The Oven challenge. I had a long think about what to make and decided on breakfast fruit breads. Now, for me there are two types of breakfast breads. You've got the rich, buttery, sugary and indulgent kind. Which, don't get me wrong, are lovely once in a while. But then you have the more wholesome fruit breads, which I feel less guilty about eating for breakfast and which I find are more suited for weekday working breakfasts. This is what I have gone for here, but feel free to make your favourite breakfast fruit bread, whatever the type! I like to make a few loaves at a time, slice them, and freeze them. Then I can grab a few slices at a time to toast or defrost and to take to work.

I would usually use a 50/50 mix of wholemeal/ strong white flours but alas I had run out of wholemeal flour this time, so I used mostly white flour but added a bit of dark rye flour. This bread also has oats, peanuts, seeds, raisins and chopped prunes but you can use whatever you have handy. I have made a dried fig and walnut bread before which was lovely and also dried cherries and almonds make a nice fruit bread.

For details of how to take part in the challenge visit Utterly Scrummy blog, this is also where this month's roundup will be posted at the end of May. Happy Baking!

Healthy breakfast fruit bread

Makes 1 loaf


-250g strong white flour
-250g strong wholemeal flour (or a mix of flours)
-25g nuts / seeds
-75g prunes, chopped
-50g rolled oats
-350ml warm water
-2 tbsp natural yoghurt
-1 - 2 tbsp maple syrup or honey
-1 tsp quick yeast
-1/2 tsp salt
-Milk for glazing

1. Combine the flours, oats, yeast and salt in a large bowl then add the yoghurt and maple syrup/ honey. Slowly add the water and combine until it starts to come together- you may not need it all.
2. Use the dough hook of your food mixer to work the dough for 5 - 10 minutes or until smooth (or knead by hand).
3. Place the ball of dough in an oiled bowl, cover with cling film and leave to rise in a warmish place until doubled in size.
4. Punch down the dough and use your hands to spread it out into a 30  x 20 rectangle (roughly). Sprinkle the dried fruit and nuts and seeds evenly over the dough. Taking the longest side, roll up tightly then fold under the side. Place in a greased loaf tin and leave again to rise until doubled in size. Meanwhile pre-heat the oven to 220C.
5. When the dough is ready use a sharp knife to slash the dough, then brush with milk. Bake for 10 minutes at 220c then turn the oven down to 200C and bake for a further 20 - 30 minutes, or until golden and 'hollow sounding'.

Enjoy with butter and/ or your favourite jam.