Healthy Fruit Toast
My hubby and Axel LOVE bread. So when they eat a lot of bread, I would prefer to make it so I know exactly what's in it. This recipe is the bomb!! Although it is a little bit more difficult that most recipes, once you get the hang of it, it becomes easier.
2 teaspoons yeast
2 teaspoons rice malt syrup
1 cup filtered water
2 1/2 cups wholemeal spelt flour
2 teaspoons all spice
1 teaspoon cinnamon
Pinch sea salt
55g maple syrup
2 teaspoons mixed peel
1 cup sultanas (you can use any dried fruit)
2 teaspoons coconut oil
2 tablespoons pepitas
Step 1 Preheat oven to 180-200 degrees.
Step 2 Soak sultanas in a bowl with water for 5-10 mins. Use water in the bowl and add 2 teaspoon yeast. Wait 10-15 minutes until the yeast is frothy.
Step 3 Add flour, all spice, cinnamon, mixed peel, sea salt and rice malt syrup into bowl and make a well in the centre. Pour in yeast and gently mix. Add dried fruit.
Step 4 Cover surface with baking paper and lightly flour. Gently turn on lightly floured surface. Knead for 10-15 minutes. Ensure dough is elastic. If too runny, add more flour. If too dry, add water.
Step 5 Once kneaded, place dough (with baking paper leaving the top over) in a large bowl and cover with a clean tea towel. Set aside in a warm place (I put it in my cupboard) until dough doubles in size (anywhere from 20 minutes to an hour).
Step 6 Line loaf tin with baking paper.
Step 7 Knock down dough. Then add to loaf tin (still with the baking paper on). Cover for a further 20 minutes.
Step 8 Sprinkle pepitas on the top.
Step 9 Bake for 10 minutes. Reduce temp to 180 degrees. Bake for a further 20 minutes.
Step 10 Once cooked, the bread should sound hollow. Remove from oven to cool.
Best served warm.
A special thank you to beautifullllll Lauren Sadler for coming to my house to teach me how to use my camera.
Lauren is a beautiful soul and SENSATIONAL photographer, especially for food.
Check her out here Lauren Sadler Photography