I recently invested in a breadmaker (I have the Panasonic model SD 2501) so I could make healthy bread alternatives without the harmful additives. I have been perfecting my fruit and nut loaf ever since, and due to the influx of requests, I’m so excited to finally share the recipe with you. It is filling, tasty, and best of all there are absolutely no nasty preservatives – just clean science! The fruit and nut loaf is the perfect treat when hosting friends and family. I love to whip it up right before they arrive as it leaves the house smelling sensational.
- 2 ¼ tsp dry yeast
- 520 gm whole wheat bread flour
- 2 tbsp. chia seeds
- ¼ tsp salt
- 2 tbsp. skim milk powder (can use coconut milk powder)
- 2 tbsp. coconut oil
- 1 tsp Natvia natural sweetener
- ¼ tsp bread improver
- 360ml lukewarm water
Fruit and nuts:
- Sulphur free dried apricots
- Organic sultanas
- Organic raisins
- Medjool dates
- Activated almonds
- Organic walnuts
- Sunflower seeds
1. For a large loaf add all the dry ingredients in the order (from ingredient 1 to ingredient 9) to the bread pan.
2. Set bread machine to the following:
- Rapid bake setting (Menu 02): approximately 2-hour bake
- Large loaf setting
- Medium colour setting (fruit tends to burn slightly at the dark setting)
3. Start the bread machine and set a kitchen/phone timer to 16 minutes.
4. At 16 minutes into the bread making cycle, open the lid and add 1 ¼ cups of fruit and nuts with ratios according to taste. I like to do 50/50 fruit to nuts.
5. Close the lid and allow the cycle to complete for the remaining time.
6. When the cycle is complete, remove the loaf immediately and allow to cool on a rack. Cover the loaf with a tea towel.
7. Best served immediately with some fresh ricotta and raspberry chia seed jam. Store the rest in an airtight container and eat within 24 hours (no yucky preservatives here!) or slice up to freeze in snaplock bags.