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.

Enjoy xo

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