Savoury Fruit Loaf

Updated at: Thu, 17 Aug 2023 12:03:19 GMT

Step 1

Place the tea bag in a mixing bowl, pour over the just-boiled water and leave the tea to brew for 5 minutes. Squeeze out the bag and discard. Add the currants, raisins, cranberries, and apricots to the bowl. Stir the fruit and leave it to soak for an hour

Step 2

Mix both types of flour, the yeast, and salt in a stand mixer fitted with the dough hook until combined. Make a well in the center of the dry ingredients, add the lukewarm water, olive oil, egg, and honey. Mix on low speed until combined, then increase the speed slightly and knead for a further five minutes, until the dough is smooth and elastic. Add the soaked dried fruit and any leftover liquid in the bow, and the hazelnuts, then continue to mix until combined.

Step 3

Tip out the dough onto a lightly floured work surface and shape it into a ball. Lightly oil the bowl, return the dough, cover with a clean tea towel and leave it to rise at room temperature for 1 hour until doubled in size.

Step 4

Lightly flour the work surface and knead the dough gently for 20 seconds to knock it back. Shape the dough into a neat, tight ball and place it on the lined baking sheet with the seam on the underside. Dust the top with flour. Slide the baking sheet into a proving bag and leave to prove at room temperature for 45 minutes, until nearly doubled in size. Heat the oven to 400F.

Step 5

Using a sharp knife, cut a cross into the top of the proved loaf. Bake for 20 minutes, until golden and risen. Reduce the oven temperature to 350F and bake the loaf for a further 10 minutes until deep golden brown and the loaf sounds hollow when tapped on the underside. Leave to cool completely on a wire rack, before serving with salted butter, cheese, and pickles.

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