Whole-wheat Fruit Bread Recipe
Light and healthy fruit bread – light, healthy and dairy free
Servings Prep Time
1Loaf 4 Hours
Cook Time Passive Time
45 – 50Minutes 5Hours
Servings Prep Time
1Loaf 4 Hours
Cook Time Passive Time
45 – 50Minutes 5Hours
  1. 1. If you are using dry active yeast – Warm the water , add a pinch of sugar and stir. Add the dry active yeast and stir well. Keep aside while you prepare the rest. The resting time should be atleast 10 minutes. If the yeast proofs then it will froth, and if it does not you have to throw the mixture and start all over again with the proofing.
  2. 2. In a big bowl sieve both the flours and the custard powder/corn flour.
  3. 3. Add the fruits, salt, sugar, oil and knead into a smooth dough with the proofed water. ** If you are using instant yeast add you yeast now and the warm water to knead into a smooth dough.
  4. 4. You may use a little more water if the dough looks dry.
  5. 5. Grease the though with some oil so that it does not dry out and let is stay in the same bowl.
  6. 6. Cover the bowl with a cling film or kitchen towel and let the dough rest and rise for 3 hours.
  7. 7. After 3 hours take the dough out and punch and knead lightly.
  8. 8. Grease and line 9*4 inch loaf tin.
  9. 9. Put the dough in the tin and shape the dough like a loaf.
  10. 10. Cover the tin and keep it aside for more 45 minutes, it will rise some more.
  11. 11. While the dough is getting ready in the tin, pre-heat the oven.
  12. 12. After 45 minutes of resting the dough bake it at 180*C for 45 – 50 minutes.
  13. 13. Remove when still hot and let the load cool on a wired rack.
  14. 14. Can be stored for a week.
Recipe Notes

And here are some tips for you –

  • Before adding the fruits I dehydrated the fruits in the oven, so that the fresh fruit don’t leave excess water during proofing.And for the option of fruits – You can go crazy with your choices!Any fruits, tutti fruitti, candied fruits, berries, dry fruits, nuts, seeds like sunflower/sesame/pumpkin or just healthy flax seeds.
  • When breaking a bread I don’t like the surface getting too dark and dry so I cover it after 30 minutes and continue baking.
  • If you cannot do the whole process on the same day, the dough can be stored in the refrigerator to be baked the next day. But make sure the tin resting time is not more than 8 hours.
  • If you do not have oven, you can use the convection mode in a microwave and follow the same temperature and baking time. • To check if the bread is done – tap the top of the bread and if its done it will make a hollow sound.
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