Recipe For Dried Fruit Loaf

To make this dried fruit loaf you can use any dried fruit that you enjoy. Personally I always go for apples. But when I make it again I will use figs. Try it with dates or prunes to add some lovely dark colours.

Dried Fruit Loaf
Dried Fruit Loaf
Head straight on to the Recipe For Dried Fruit Loaf♥

When I was 16, like all other South Africans, I was entitled to get an Identity Document. At this time I had to decide on my signature, which would have to stay as is at least until I had written my final year exams. At the same time I was issued with a passport, and into that went my signature. For some reason I decided to go with my full name, including my middle name initial. Why on earth I chose something 13 letters long is beyond me? Especially when I had to sign it over and over again on travellers’ cheques. I did not change my signature until credit card machines were invented. My very long signature did not fit on the small slip of paper. And so in my twenties I changed it to be my first name with my last two initials.

Today’s inspiration ♥ Recipe For Dried Fruit Loaf ♥ can be found on Lavender and Lime Click To Tweet

Luckily for me I did not have to alter my signature when Dave and I got married as his surname also started with an ‘S’. For the past 20 years I have signed the exact same signature. Until this past week I have never faltered. But then I got some important documents to sign and I messed up. Thankfully I had a duplicate but I could not believe how I had made such a mess. Then I went to the bank and signed incorrectly. Everything happens in threes and it took my signature on a document where it was clearly stated I should not sign to end the run. Something I would not have minded happening in threes was this dried fruit loaf. Don’t be shy to change the dried fruit you use if you make this.

Dried Fruit Loaf

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5.0 from 2 reviews
Dried Fruit Loaf
 
This loaf is brimming with flavour from the rye flour and it is excellent for the cheeseboard and equally good toasted for breakfast.
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Ingredients
  • 300g bread flour, plus extra for dusting
  • 100g rye flour
  • 100g wholemeal flour
  • 10g fine salt
  • 10g instant yeast
  • 30g butter, softened
  • 30g honey
  • 270mls water, divided
  • Canola oil for kneading
  • 100g seedless raisins
  • 180g dried fruit, chopped
Method
  1. Place the flours into a bowl and add the salt on one side and the yeast on the other side
  2. Add the butter, honey and 240mls water and use your fingers to start forming a dough
  3. You might need to add the rest of the water if necessary, but do so a little at a time until you get a nice soft dough and all the flour has been incorporated
  4. Spread a little bit of canola oil onto your worktop and tip your dough out of the bowl onto the oil
  5. Knead for at least 5 minutes, and until the dough has formed a smooth, soft skin
  6. Lightly oil the bowl and place your dough into it and cover
  7. Leave to prove until doubled in size
  8. Lightly dust your worktop with flour and tip the dough out
  9. Add the raisins and dried fruit and knead them in until the fruit stops dropping out
  10. Place the dough back into the bowl, cover and leave to prove for an hour
  11. Lightly dust your worktop with flour and gently tip the dough out
  12. Gently fold it inwards to knock it back and when the dough is smooth, shape it into an oval and place onto a lined baking tray
  13. Cover with lightly oiled cling film and leave to prove until the dough has doubled in size
  14. Preheat the oven to 210° Celsius
  15. Dust the exposed surface with flour and gently push in any exposed fruit
  16. Cut a deep slash along the length of the loaf and bake for 35 minutes
  17. Leave to cool on a wire rack before slicing

 

Inspiration published on Lavender and Lime October 6:

 

Dave and I are overseas in the United Kingdom. We will be back at work on the 23rd of October. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.
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Rating: 5.0. From 2 votes.
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18 thoughts on “Recipe For Dried Fruit Loaf

  1. your loaf looks lovely Tandy. i am hopeless with handwriting (I failed it in primary school) and i dread signing anything. thank goodness most things are done on the computer these days. cheers S. x
    sherry MacKay sharing the blog ♥ At Sixes And Sevens – Public House ReviewMy Profile

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    1. Who knew you could fail handwriting, and lucky for you we can type everything today. My handwriting depends on the pen, and sometimes even I cannot read it 🙂

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  2. I am not sure about rye fruit loaf. I does sound healthy and interesting but I am not sure if my boys will go for it. Maybe I will experiment and use a different flour.

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    1. Please let me know if you do.

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  3. This looks delicious Tandy. I’d also be keen for when it gets stale so I could make french toast from this!
    Jem @ Lost in Utensils sharing the blog ♥ feeling the love in San Francisco and doing a food rescue with Food Runners SFMy Profile

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    1. Now I need to make another loaf.

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  4. Oh this loaf looks delicious Tandy, I have yet to make a loaf of bread and I need to change that.
    cheri sharing the blog ♥ The New American Heart Association Cookbook, 9th EditionMy Profile

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    1. It is so rewarding to make your own

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  5. This dried fruit loaf looks so classic and festive, Tandy. I am sure it tastes delicious.
    Anu – My Ginger Garlic Kitchen sharing the blog ♥ Aloo Poori Recipe | Puri Sabji Recipe Video | Aloo Ki Rasewali Sabzi With PuriMy Profile

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    1. It will be perfect for Christmas as well.

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  6. This loaf is gorgeous! I rarely find dried cherries here, and miss them very much. 🙂
    Krista Bjorn sharing the blog ♥ A Cozy Sunday and Chipotle Pepper VinegarMy Profile

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    1. I would make my own if cherries were cheaper here 🙂

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  7. Now that is my kind of bread…it has to be delicious toasted with a cup of tea in the morning.
    Karen (Back Road Journal) sharing the blog ♥ Wanted: Apple Technician, Must Love To TravelMy Profile

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    1. It really is!

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  8. Tandy this looks delicious, love the combination of fruit you’ve used. How funny about your signature! Who’d have thought you’d suddenly go wrong after so many years!
    All That I’m Eating sharing the blog ♥ Sage and Black Pudding PastaMy Profile

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    1. I know. Thankfully I have not had the problem since then.

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  9. Looks like a fabulous loaf.
    Have a great weekend.
    🙂 Mandy xo
    Mandy sharing the blog ♥ Essential Oils 101 – Carrier Oils – Apricot Kernel – Grape SeedMy Profile

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    1. Thank you Mandy xx

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