Dried Fruit Bread
A fruity loaf with a subtle rum flavor, this fluffy bread is perfect for breakfast or as a satisfying afternoon snack.
Equipment
- Mixing bowls
- Measuring cups
- Loaf pan (8 × 4-inch / 20 × 10-cm)
- plastic wrap
- Pastry brush
- Wire rack
Ingredients
- ¾ cup 120 g raisins and dried tart cherries
- ¼ cup 60 ml dark rum, heated to 100°F (38°C)
- ½ cup 120 ml plain soymilk, heated to 100°F (38°C)
- ½ teaspoon apple cider vinegar
- 2 cups 240 g white whole wheat or regular whole wheat flour
- ½ teaspoon fine sea salt
- 2 tablespoons 24 g raw sugar
- 2 teaspoons bread machine yeast
- 1 tablespoon 15 ml canola oil, plus an extra ½ teaspoon, to coat the bowl
- Nonstick cooking spray
- 2 tablespoons 40 g all-fruit orange spread
- 1½ teaspoons water
Instructions
- In a small bowl, soak the dried fruit in the rum for 1 hour, stirring once halfway through.
- Combine the soymilk and vinegar in a medium bowl; it will curdle and become like buttermilk.
- In a large bowl, combine the flour, salt, sugar, and yeast.
- Stir the 1 tablespoon of canola oil and the dried fruit and rum mixture into the buttermilk mixture.
- Stir the wet ingredients into the dry.
- Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
- Add more flour if needed.
- Shape into a ball.
- Lightly coat a large bowl with the remaining ½ teaspoon oil and turn the dough around to coat.
- Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- Punch down the dough and press it into the prepared pan.
- Loosely cover with plastic wrap and let rise for another 45 minutes.
- Preheat the oven to 400°F (200°C, gas mark 6).
- Combine the orange spread and water in a small bowl.
- Remove the plastic wrap and lightly brush the orange spread mixture on top of the loaf.
- Bake for 30 minutes, or until the loaf sounds hollow when tapped on the bottom.
- Let cool on a wire rack before slicing.
Notes & Wine Advice
Serving Tip:
Serve warm with a spread of vegan butter or a drizzle of honey for extra flavor.Wine Advice:
Pair with a sweet dessert wine, such as a Jamaican rum-based liqueur or a spiced mulled wine.Nutrition values
Calories: 180 kcal | koolhydraten: 32 g | Eiwitten: 4 g | Vet: 4 g | Suiker: 8 g