Freshly baked bread is a forte of mine. I am all on board with kneading bread, when necessary. But this delicious fruity bread requires no kneading. Absolutely none. So don’t waste your time or panic if you are yet to build up the forearm strength. Instead, prepare yourself to eat delicious fruity bread for breakfast.
+ 1 1/4 teaspoon fine sea salt
+ 375 ml room temperature water
+ 1/2 teaspoon mixed spice
+ 1/4 teaspoon ground ginger
+ 200 g sultanas
+ 40 g dates, chopped
+ 50 g sour cherries * If you don’t like these, simply add around 90 g of chopped dates!
+ Zest of a either a lemon or an orange
Put all the ingredients into a large mixing bowl and mix with your hands until you have a sticky dough. Cover with cling film and leave it at room temperature for 4 hours until tripled in size.
Turn the dough out onto a lightly floured work surface and shape it into a circular shape about 5 centimeters thick. If you have a proofing basket, line it with a clean cloth, dust the cloth generously with flour and put the dough in. Alternatively, dust a large clean tea towel with flour and place your dough in the centre. Loosely wrap and allow to stand in a warm place for 1 hour, or until dough has doubled in size.
Meanwhile, preheat the oven to 200°C.
Heat a large Dutch oven in the oven for 10 minutes. Remove from the oven and gently place the dough in. Sprinkle the top of your loaf with a touch of water. Cover with a tight fitting lid and bake for 30 minutes. Remove the lid and bake for a further 20 minutes. The bread is done when the base sounds hollow when tapped.
Original recipe sourced from Donna Hay, Issue 74.