No knead fruit bread is a lightly spiced fruit loaf with a chewy texture and a golden, crispy crust. Similar to no knead olive bread, the dough is prepared and then left to prove overnight which eliminates the kneading process. This rustic fruit loaf is baked using the Dutch oven method which retains moisture in the casserole dish during the early part of the baking process and results in a beautiful gold and crispy crust. It is delicious served either cold or toasted and is perfect for breakfast, teatime or snacking.
Ingredients
- 400g bread flour
- 0.25 teaspoon easy bake yeast
- 1.25 teaspoons salt
- 100g dried fruit such as raisins and/or sultanas
- 1 teaspoon mixed spice
- 0.5 teaspoon ground cinnamon
- 325ml water (hand hot)
Equipment needed
In addition to basic kitchen equipment you will need a 19cm diameter (or larger) enamelled cast iron casserole dish with a well fitting lid (Dutch oven or French oven).
Day 1 - how to prepare the dough
Mix the dry ingredients in a large bowl. For this loaf I have used a mixture of sultanas and golden raisins, but other dried fruits can be used such as currants, cranberries or mixed dried fruit.
Add the hand hot water to the dry ingredients and mix with a fork until all the ingredients are combined.
Cover and set aside for around and hour and then transfer to the fridge. Leave to prove overnight or for a minimum of 12 hours by which time the dough should have risen.
Day 2 - how to bake
Preheat the oven to 220oC, 425oF, gas mark 7. Place the empty casserole dish with the lid in the oven to preheat for a few minutes immediately before you are ready to bake your no knead fruit loaf.
Remove the dough from the fridge a short time before you wish to bake the loaf so that it warms slightly.
Tip the dough onto a lightly floured pastry board, fold the dough over itself a few times and then form into the shape of a ball. If the dough is sticky add a little extra flour.
Place the ball of dough onto a sheet of non-stick baking parchment.
Remove the preheated dish from the oven and place on a heatproof surface.
Lift the paper with the dough and place in the preheated casserole dish. Slit the top of the dough using a sharp knife.
Place the lid in the casserole dish and bake in the centre of the oven for about 30 minutes. Baking with the lid on will help to steam the loaf and allow it to rise before a crust forms.
Remove the lid and return to the oven for a further 5 minutes or so or until the top is browned.
Remove from the casserole dish and place on a wire rack to cool. Your no knead fruit bread is now ready to enjoy!
You may also like to try apricot and cashew loaf, another tasty loaf which is perfect for breakfast or snacking.
Or you may wish to try no knead olive bread, another easy to prepare loaf which makes a tasty accompaniment to many pasta dishes or salads.
No knead fruit bread
Equipment
- Cast iron casserole dish with lid (19cm diameter or larger)
Ingredients
- 400 g bread flour
- ¼ teaspoon easy bake yeast
- 1¼ teaspoon salt
- 100 g raisins
- 1 teaspoon ground mixed spice
- ½ teaspoon ground cinnamon
- 325 ml water
Instructions
Day 1 - prepare the dough
- Mix the dry ingredients in a large bowl.
- Add the hand hot water to the dry ingredients and mix with a fork until all the ingredients are combined.
- Cover and set aside for around and hour and then transfer to the fridge when it has risen slightly. Leave to prove overnight, or a minimum of 12 hours by which time the dough should have risen.
Day 2 - bake
- Preheat the oven to 220oC, 425oF, gas mark 7. When the oven is almost at that temperature place the empty casserole dish with lid, in the oven to preheat.
- Remove the dough from the fridge a short time before you wish to bake the loaf so that it warms slightly.
- Tip the dough onto a lightly floured pastry board, fold the dough over itself a few times and then form into the shape of a ball. If the dough is sticky add a little extra flour.
- Place the ball of dough onto a sheet of non-stick baking parchment.
- Remove the preheated dish from the oven and place on a heatproof surface.
- Lift the paper with the dough and place into the preheated casserole dish. Slit the top of the dough using a sharp knife.
- Place the lid in the casserole dish and bake in the centre of the oven for about 30 minutes. Baking with the lid on will help to steam the loaf and allow it to rise before a crust forms.
- Remove the lid and return to the oven for a further 5 minutes or so or until browned.
- Remove from the casserole dish and place on a wire rack to cool. Your no knead fruit bread is now ready to enjoy!
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