Spicy Fruit & Seed Bread – Week 22

I wanted to make an intriguing bread this week and came across this recipe which I have adapted to suit my tastes. I love spicy and sweet combined and this basic bread mixture, with its blend of flours, fruit, seeds and spices gives an interesting texture and lovely flavour.




You will need

300 g (10 oz) strong white flour

1 tablespoon plain wholemeal flour

2 teaspoons fast action dried yeast

1 teaspoon salt

2 teaspoons sugar

1 tablespoons nigella seeds (you could use black onion seeds)

1 tablespoon cumin seeds

¼ ground cumin

2 teaspoons ground coriander

¼ teaspoons dried chilli flakes

50 g (2 oz) chopped dried apricots (you could use dried mango/ pineapple)

2 tablespoons vegetable oil plus extra for oiling the loaf tin

200 ml (7 fl oz) hand hot water.

First grease a 500 g (1 lb) loaf tin.


Place the flour, yeast, salt, sugar and spices into a bowl and stir to combine. Add the hand-hot water with the oil and combine to form a stiff dough.

Knead the dough on a clean surface for 10 minutes, then add the dried apricots.

Cover the dough, in a bowl, with a clean tea towel and leave in a warm place to rise for about 45 minutes.

Knock back the dough, form into a loaf shape and place in the tin. Leave again, covered, to rise for a further 45 minutes until it has doubled in size.

Place into a pre-heated oven, 200°C (400°F), Gas mark 6 for 20 – 25 minutes until the loaf is golden and sounds hollow when knocked. Remove from the oven and transfer to a wire rack to cool. Serve cut into slices and spread with butter.



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