I’m all about the fibre these days so I was happy to find a recipe that uses 100% wholemeal flour. Unusually for a bread recipe the ingredients also include eggs and milk.
I add sultanas, dates and apricots (I can’t recommend M&S’s dried apricots enough, they’re so juicy) but any dried fruit will do.
The loaf smells incredible while baking, just like tea cakes, and tastes divine when toasted with butter. And it does need the extra butter. It’s the price you pay for 100% wholemeal flour; this loaf is on the drier side. But don’t let that put you off. It freezes well and is lovely to have on hand if breakfast needs livening up.
I sometimes increase the dried fruit to 175g but that means really packing the raisin dispenser. After the dried fruit has dropped into the dough, check that there’s no fruit stuck to the top of the dispenser.
- 400g strong wholemeal bread flour
- 2 tsp sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground mixed spice
- 75g butter
- 2 medium eggs
- 110 ml water
- 110 ml milk (I use goat or soy)
- 1 tsp dried yeast (I use Allinson's Easy Bake Yeast)
- 150g mixed dried fruit (I use sultanas, chopped apricots and dates)
- Medium loaf: Put the blade into the bread tin. If using apricots or dates, chop into ½cm cubes.
- Add 400g of strong wholemeal bread flour, 2 teaspoons of sugar, 1 teaspoon of salt, 2 teaspoons of ground cinnamon, 1 teaspoon of ground mixed spice, 75g butter, 2 medium eggs (they don't need to be beaten), 110 ml of water and 110 ml of milk into the loaf tin then put it into the bread maker.
- Add 1 teaspoon of dried yeast to the yeast dispenser and 150g of dried mixed fruit to the raisin and nut dispenser. Select the wholemeal raisin bread setting (on my ZB2512, it’s menu 7, which takes 5 hours).
- When the timer sounds, shake the loaf out onto a rack and allow to cool before slicing into it.