Lou’s lovely no need to knead fruit bread

There’s no denying, fruit and bread go together like Torville and Dean, Morecambe and Wise, Ant and Dec even. Delicious sliced fresh off the loaf, made into a sandwich with vintage cheddar wedged between or simply toasted with a little butter…or my favourite, peanut butter.

Time to prepare:

15 minutes to put together, prove overnight and then 45 minutes in the oven

Nutritional highlights:

Walnuts are rich in polyunsaturated fats, including alpha-linolenic acid, one of those wonderful Omega 3s. They pack a decent amount of protein and the phytonutrients (plant goodies) beta-carotene (vitamin A), lutein and zeaxanthin, plus fibre and a host of antioxidants. They’ve been linked to better heart, brain, bone and digestive health, improved mood, energy, weight management and reduced inflammation
Dried cranberries and apricots are a good source of dietary fibre, important for healthy digestion and helping increase feelings of fullness. The apricots are also rich in potassium that helps regulate fluid levels in your body, iron (important for blood cells and oxygen carrying), plus more vitamin A and antioxidants to keep your immune system strong

Ingredients:

350g plain flour
1/2 teaspoon instant yeast
30g chopped walnuts
135g dried cranberries & apricots (or mixed currants
of your choice)
85g agave or liquid honey, plus a little extra for brushing on after baking
375ml water at room temperature
Dutch oven (a thick metal or ceramic pot with a lid that seals it completely)

1. Add the flour to a large mixing bowl. Add yeast to one side of the bowl, and the salt to the other side

2. Stir the yeast into the flour on its side of the bowl and then stir the salt into its side. This will prevent the salt mixing directly with the yeast. Then give the whole mixture a good stir until everything is combined

3. Add the dried fruit and walnuts and stir until it’s coated and distributed evenly

4. Measure the water, make sure it is room temperature; water that is too cold or warm can kill the yeast and prevent the bread from rising

5. Add the agave to the water and stir until combined

6. Pour the water into the flour and mix until combined; the dough will be rough and sticky. There’s no need to kneed this dough, just give it a good mix

7. Cover the bowl with plastic wrap, leaving enough space for the dough to double in size. Put the bowl in a warm place to let it rise, proving for 12-18 hours

8. After proving, grab your dough and some grease-proof paper. Dust both the paper and your hands with flour, then scrape the dough out of the bowl onto the paper. It will still be sticky and look a little rustic. Shape into a circular loaf on the paper, trying to handle the dough as little as possible to avoid it deflating

9. Sprinkle with flour and cover loosely with plastic wrap to let it rise again, this time just for 45 minutes

10. Pre-heat the oven to 210 fan/gas mark 8; put the Dutch oven in the top to warm up

11. After rising, remove the plastic wrap and trim around the grease proof paper as close to the dough as possible

12. Remove the Dutch oven and transfer the dough into the pot as carefully as possible. Place the lid on the pot and return to the oven for 30 minutes; do not take the lid off in this time. After half an hour,
remove the lid and cook for a further 15 minutes

13. Remove the pot and transfer the bread
to a wire rack to cool. Brush a little extra agave on top of the bread if you fancy it

14. Resist cutting into the bread until it’s
pretty much cooled. The bread continues to bake on the inside even after it’s been removed from the oven

15. Enjoy