A naturally sweet fruit and nut spelt loaf made with spelt flour that is studded with dried figs, apricots, dates and walnuts, it makes for the perfect energy boosting snack or healthy dessert.
Course
Breakfast, Snack
Category
Baking
Prep Time10minutes
Cook Time45minutes
Total Time55minutes
Servings1loaf
AutorElle
Ingredients
150gwhole grain spelt flour
250gwhite spelt flour
2teaspoonssea salt
2teaspoonsbaking soda
2/3cupdried cranberries(80 g)
8dried apricots,roughly chopped
6dried figs,roughly chopped
1 1/2cupswalnuts or pecans(150 g)
500gGreek yogurt(full-fat)
1/3cuphoney(80 ml)
icing sugar,optional, to serve
Method
Preheat the oven to 320°F / 160°C.
Grease a bread tin (30.5 x 13.5 cm, 1.6 liter capacity) and dust with a little flour. Line the bottom with parchment paper.
In a large bowl, mix together the flours, salt and baking soda. Add the rest of the ingredients and mix together until dough is formed. Go ahead and use your hands to fold, push and turn dough until it can be formed into a ball. Transfer the dough into the prepared bread tin.
4.Bake the loaf in the oven for 45 minutes until the crust is rich, golden brown.
Gently remove the bread from the tin, wrap in clean kitchen towel and transfer to a wire rack to completely cool.
For Serving: as a sweet and tasty Christmas bread, dust with powdered sugar once completely cooled. Otherwise, it’s fantastic served thinly sliced with your favorite cheese. Enjoy!
Notes
For Storing: keep wrapped in the kitchen towel, then wrap with a plastic bag. IMPORTANT! Make sure the bread is fully cooled prior to storing in plastic. We don’t want it sweating!