Dried fruit bread
This rustic, nut-filled loaf combines type 2 wheat flour and wholemeal spelt flour with soy drink and a touch of rice malt. It takes little hands-on preparation, though the dough needs two short rises before baking.
Ingredients
- 250 gtype 2 wheat flour
- 100 gwholemeal spelt flour
- 80 gsoy butter or oil
- 60 grice malt
- 5 gsalt
- 100 gsoy drink
- 50 gwalnuts
- 50 gtoasted pistachios
- 50 gtoasted hazelnuts
- 1 block (25 g)fresh baker’s yeast
- 1 small cup of warm water, with 1 teaspoon of rice maltwarm water and rice malt, for dissolving the yeast
Instructions
- 1
Mix the dough
Mix all the ingredients together, including the yeast dissolved in the warm water and teaspoon of rice malt, until combined.
- 2
First rise
Leave the dough to rise for 30 minutes.
- 3
Fill the tin
Transfer the soft dough to a loaf tin. Do not add extra flour.
- 4
Rise again
Leave the dough to rise for another 30 minutes.
- 5
Bake the loaf
Bake at 170°C for 40 minutes.
What is dried fruit bread?
Despite its name, this version is made with nuts rather than dried fruit. It is a hearty, yeast-risen loaf with a soft dough and a mix of walnuts, pistachios and hazelnuts.
The recipe draws on European home-baking traditions, but no specific regional origin is given. Type 2 wheat flour and wholemeal spelt give the loaf character, while the nuts add varied flavour and texture.
Nutrition and macros by portion
The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less added fat | 140 kcal | 0g | 0g | 14g |
| This serving | As written | 200 kcal | 0g | 0g | 20g |
| Hungry | Serve a larger slice | 300 kcal | 0g | 0g | 30g |
The flours and rice malt provide most of the carbohydrates, while the soy butter or oil and the nuts contribute much of the fat. The nuts also provide some protein. Pair a slice with a vegetable-rich soup or salad for a more balanced plate.
Choosing the flours
Type 2 flour: this less refined wheat flour is paired with wholemeal spelt for a loaf with a fuller, more rustic taste.
Wholemeal spelt: measure the flour as listed rather than adding extra to firm up the dough. The method expects a soft mixture.
Getting the yeast ready
Dissolve the fresh yeast in the warm water with the teaspoon of rice malt, then mix it with the other ingredients. The water should be warm rather than hot.
The recipe does not specify the volume of the small cup, so use a small cup of warm water as directed and avoid adding extra flour to compensate for a soft dough.
Handling the soft dough
Soft dough: transfer it to the loaf tin after the first 30-minute rise, without kneading in more flour. A soft consistency is part of the method, not a sign that it needs correcting.
Even mixing: combine the nuts throughout the dough so each slice gets a mix of them. The recipe does not specify whether to chop them, so keep them whole or break them into pieces to suit your preferred texture.
Two short rises
First rise: leave the mixed dough for 30 minutes before putting it in the tin. This gives the yeast time to work before shaping.
Second rise: allow another 30 minutes in the loaf tin, then bake. Keep to the stated timings, as the recipe gives no additional visual rise cue.
Baking and serving
Bake the loaf at 170°C for 40 minutes. Let it cool before slicing so the soft crumb has time to settle.
Serve slices with soup or a savoury spread for a simple meal, or enjoy them on their own as a nutty snack.
Recipe notes & tips
- Dissolve the yeast in warm, not hot, water.
- Mix the ingredients thoroughly so the yeast and nuts are distributed through the dough.
- Expect the dough to be soft and avoid adding flour when filling the tin.
- Use a loaf tin to contain the dough during its second rise and baking.
- Cool the loaf before slicing to help the crumb hold together.
Variations
- Choose the fat: use soy butter or oil, as the recipe allows.
- Adjust the nut mix: swap the proportions of walnuts, pistachios and hazelnuts while keeping the total amount the same.
- Coarser texture: leave the nuts whole for larger pieces in each slice.
- Smaller pieces: roughly chop the nuts before mixing them into the dough.
Common mistakes to avoid
- Adding extra flour: the dough is meant to be soft, so transfer it to the tin without firming it up.
- Using hot water: excessive heat can impair the yeast; use warm water instead.
- Skipping a rise: allow 30 minutes before transferring the dough to the tin and another 30 minutes afterwards.
- Baking at a higher temperature: keep the oven at 170°C and bake for the stated 40 minutes.
- Slicing while hot: wait for the loaf to cool so slices are less likely to crumble.
How to store
Once completely cool, store the loaf in an airtight container at room temperature and use within 2–3 days. Reheat slices briefly in a toaster or warm oven.
Frequently asked questions
Is this a quick bread?
It needs little preparation, but it is yeast-risen rather than a no-rise quick bread. Allow for two 30-minute rises before baking.
How much water should I use?
The recipe says to use one small cup of warm water but does not give a volume. Use a small cup and add enough to dissolve the yeast.
Should I add flour if the dough is sticky?
No. The method says the dough will be soft and specifically advises against adding flour when transferring it to the loaf tin.
Can I use oil instead of soy butter?
Yes. The ingredient list gives soy butter or oil as alternatives.
How do I know when the loaf is baked?
Bake it at 170°C for 40 minutes, as directed. The recipe does not provide a separate doneness test.
Cook it from the original
This recipe comes from funnyvegan.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on funnyvegan.com