Sourdough Fruit Loaf

Sourdough Fruit Loaf

  • VG
Making your own bread is not as difficult as you may think, especially if you use a bread mix for a little helping hand. This one makes a perfect Easter treat with its’ spices and dried fruit. And it’s great to share with family and friends.
Makes 1 loaf 1 hour 45 minutes Not too tricky


    1. Place bread mix into a large mixing bowl. Use a hand whisk to mix in the yeast, brown sugar and spices. Add the fruit and orange zest and mix to combine, coating the fruit in the flour mixture.
    2. Make a well in the centre and pour in the warm water (according to the bread mix packet directions).
    3. Mix together with a wooden spoon to create a dough. If it feels too dry add a little more water.
    4. Lightly flour your bench and tip the dough out. Knead vigorously, with floured hands, for at least 10 minutes or until the dough is very smooth, soft and “springy”.*
    5. Shape into a smooth ball and place into a lightly greased bowl. Cover the bowl with a damp tea towel and then wrap in some cling film. Set aside in a warm place for around 1 hour or until it has doubled in size.
    6. Uncover the dough and use your fist to punch it so it “deflates”. Tip it out and knead it again, on a lightly floured bench, for around 5 minutes.*
    7. Lightly grease a 24cm x 12cm loaf pan. Shape the dough into a log and place into the pan. Press it gently down into the corners so it evenly fills the pan. Cover loosely with the damp tea towel and cling film again and set aside in a warm place for around 20 minutes or until it has risen to the top of the pan.
    8. Preheat your oven to 200℃ fan forced. Uncover the dough and brush the top with a little warm water. Place into the centre of your oven and bake for 10 minutes. Reduce the heat to 170℃ fan forced and bake for another 35 minutes or until the loaf sounds hollow when tapped.
    9. Remove and leave to cool in the tin, on top of a cake rack, for 5 minutes. Turn out onto the rack and leave to cool for another 10 minutes.
    10. Serve slices warm or toasted with butter and jam as desired.

    *if you have an electric mixer with a dough hook or a bread machine with a kneading function you can use this instead.

    *the whole loaf or individual slices can be frozen, wrapped in two layers of cling film, for up to 3 months.

    Recipe made with love by Sally Lukey from Sweetpea Cuisine. 

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