Fiber-rich fruit loaf
Fiber-rich dried fruit make this afternoon tea bread
deliciously sweet, and the oats are a great source of magnesium, which is key
to enzyme function.
·
Preparation and cooking time: 55 minutes
·
Serves 10
Ingredient
·
325g (11oz) plain flour
·
100g (4oz) rolled oats or porridge oats
·
100g (4oz) self-raising flour
·
½ tsp salt
·
½ tsp cinnamon
·
2 tsp bicarbonate of soda
·
125g (4½ oz) raisins
·
125g (4½ oz) sultanas
·
50g (2oz) caster sugar
·
500ml (18fl oz) natural yogurt
·
40g (1½ oz) butter, melted
·
You will need 1 large baking sheet, oiled
Recipe
Heat the oven to 200C, 180C fan, 400F, gas 6. In a large
bowl, stir together all the ingredients, apart from the yogurt and butter, and
make a well in the center.
Pour the yogurt and melted butter into the middle and, with
a wooden spoon, stir to combine until you have a very thick, sticky dough. Put
this in the middle of the prepared baking sheet, and with the handle of a wooden
spoon, press a large cross into the top of the dough.
Bake for 45 minutes until risen and golden, covering the top
with foil if it gets too brown. Serve warm, sliced and buttered with tea. The
fruit loaf will keep for 2 days, wrapped and sealed in an airtight container.
Tip For a warm loaf ready in time for elevenses, the
dry ingredients can be assembled in a large bowl the night before. Simply stir
in the melted butter and yogurt just before baking.
Fiber-rich fruit
loaf
