Wow… it has been a very long time since I have posted on here. I do apologize, I was working on some new recipes based on some hankerings I had over the past few weeks and I have been curating an exhibition! Exciting stuff!
So in response to a hankering for something warm, flavoursome, and fruity, I decided to mix up an experimental batch of bread packed with currants, sultanas, raisins, dried orange peel, and lemon peel. As yeast doesn’t agree with me, I used a little bit of chemistry to make the dough rise and retain a moist texture. The sugars only come from the fruit and this recipe has no nasty additives so it’s super healthy and won’t interfere with your digestive system. Using a seeded flour means you get some healthy oils in your diet too- mine has pumpkin, flax, and sunflower seeds.
The this will keep for about 3 days when covered… but this is such a small quantity and so delicious I doubt you’d have to worry!
NB. I am working on a gluten free version so keep your eyes peeled for the recipe in the coming weeks!
To make this bread you will need:
1 cup wholemeal flour (I use Allinson’s seeded mixture mixed 50:50 with wholewheat chapatti flour for a less dense bread– no refined flour here!)
2/3 cup dried fruit- I made a mix of currants, raisins, dried citrus peel, and sultanas (feel free to experiment or adjust the amount of fruit to your taste)
3 tbsp plain natural yoghurt mixed with water to make approximately 3/4cup of liquid.
20 ml olive oil
1 tsp baking powder
1/2 tsp baking soda
1.5 tbsp malt vinegar
1) Pre-heat your oven to Gas mark 5/190.c/375.F for ten minutes
2) While the oven is heating, measure out flour and baking powder and combine in a large bowl. Add in dried fruit, mix well.
3) Mix together the water and yoghurt in a glass and keep it handy. Mix baking soda and vinegar in a small bowl, when it fizzes pour this all over the surface of the flour.
4) Quickly pour over the yoghurt and water mixture into the ‘fizzing flour’ along with the 20ml of olive oil and combine well. The mixture will be a little wet but this is the texture we want.
5) Pour this batter into a greased loaf tin or into a square pan if you want to achieve the more rustic free formed shape I achieved in my quick experiment! (It won’t stand as tall but it’s up to you!)
6) Whack in the oven and bake for 20 minutes. Once baked, the bread will be nice and springy to the touch.
Try this out and let me know your results. This bread makes for a happy monday morning breakfast with a nice cup of Earl Grey or even as a snack in the evening when you’re back from work and fancy a little treat before you have to go to the gym/ cook dinner!