Fruit Loaf

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Fruit Loaf

Postby Snags » Mon Feb 08, 2010 10:24 pm

I have had a great fruit loaf in Melbourne and in Germany many years ago.
All the recipes I find seem to have eggs in them and sugar,they seem too cake like.
What I visualize is a denseish bread, full of dired pears, apricots, peaches, apples and saltanas and walnuts with poppy seeds on top.Its only slighty sweet from the fruit.

It goes so well fresh, toasted or with some brie and procuitto.

Any ideas on a recipe?
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Postby johnfb » Mon Feb 08, 2010 11:02 pm

I have a foolproof recipe for malt loaf taken from Mary Berry's cake book. I made 2 today and it is my favourite fruit loaf bar none. But there are only sultanas in it... none of the others you list.

I can post this recipe for you if you wish, although I am not sure this is what you are looking for...but it is a great malt loaf, better than they one I used to buy.

The little one on the left is for my mother in law, who asks me all the time to make this for her.

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The loaf is very moist and has a mild malty taste too. Really nice with butter but better left for about 2 days before eating.

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Postby wheels » Mon Feb 08, 2010 11:44 pm

Snags

I don't know whethter something like this is what you're after - it seems to fit the description:

http://www.thejc.com/lifestyle/food/258 ... -my-kuchen

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Postby Snags » Tue Feb 09, 2010 1:12 pm

They both look like great recipes ,I will give them a go .

I was talking to the wife of our mutual fruit loaf fantasy,she remembers,figs,prunes,apricots and raisins poppy seeds on top.
It was dark so malt probably was in it .

I will play around and adapte and post pix if it works,never mention it if it doesnt :)

This is the bread we are trying to create

http://www.pottsbakeries.com.au/product ... 29&Lcid=25
Just read this as the description
All the goodness of sundrenched apricots, dates and raisins wrapped in a light sourdough rye.
Low in sodium and a good source of fibre. :D
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Postby lemonD » Tue Feb 09, 2010 6:23 pm

Here's what your after.
http://www.pottsbakeries.com.au/product ... 28&Lcid=24
It's the roll version on the Rich fruit bread

It's a rye sour-dough, doesn't mention malted


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Postby Snags » Wed Feb 10, 2010 11:12 am

http://www.sourdoughbaker.com.au/recipe ... ecipe.html

I will go with this recipe and add the fruit to it.

Need to wait a few weeks to get rye flour as I only go shopping only once a month,its a 3 hour round trip.
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Postby Snags » Fri Feb 26, 2010 8:07 am

Went shopping yesterday, haven't been for 6 weeks
We have been flooded in on and off,I had to cross 3 flooded creeks(about 30CM of water over the road)More rain coming too.
Got a premix of an artisan sour dough light rye bread mix
2.4 kilos for $6 (roughly).
and the fruit, figs, prunes and sultanas.
Some brie and some prosciutto(to have with it).

Will give it a go soon
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Postby Snags » Sat Mar 20, 2010 9:17 pm

Finally made my first one
Tastes exactly how I remember,If I would change anything it would be the shape to be a little more uniform, and maybe getting it a little darker,wouldn't mind finding some rye flour and giving it as go from scratch. Otherwise very very happy.

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600gms flour mix,500 mm water,and 2tsp yeast.


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Hand full of walnuts,5 dried figs halved,6 dried apricots,10 pitted prunes,handful of sultanas. (nothing measured just put in by eye)

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!0 minutes on the dough hooks and 40 minutes rising (pretty warm here subtropical Autumn 28C)

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Added fruit hand knead and shape put in a greased and floured tin
Sprinkle with poppy seeds

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40 minutes to rise,Fan Forced oven on at 200C,spray with water before putting in

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Tapped for hollow sound and cooled

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Cuts shoots and eats,(then boasts on the internet)
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Postby grisell » Sat Mar 20, 2010 9:36 pm

Wow, that looks good! :)
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Postby Snags » Sat Mar 20, 2010 11:56 pm

Image
Here is one showing all the fruit and nuts
I think its the best bread I have ever tried as you can see its disappearing fast
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Postby porker » Sun Mar 21, 2010 6:41 pm

That looks very tasty. Wish I could make me more time, I'd love to try making several of those nice bread recipes

Cheers

:)
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Postby rajan84 » Fri Jul 16, 2010 9:39 am

Stop spamming.
-TJ
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Postby Oddley » Fri Jul 16, 2010 1:32 pm

I have not yet made this Finnish fruitcake but it looks quite nice. Let us know how it turns out.

Fruitcake
(Hedelmakakku)

Scandinavians in general are not fond of fruitcake that is chockful of fruit. They prefer a simple pound cake with raisins and perhaps a few pieces of candied fruit.

Makes one 10-inch cake

Ingredients:
vanilla wafer crumbs for coating pan
1 cup unsalted butter, room temperature
1 cup sugar
5 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1⅓ cups golden raisins
3 tablespoons finely chopped candied orange peel
2 tablespoons finely chopped candied fruit-cake fruits
¼ cup finely chopped blanched almonds

Method:
Butter a 10-inch fluted tube-cake mold and dust lightly with vanilla wafer crumbs. Preheat oven to 350°F. In a large mixing bowl, cream the butter and sugar until blended; add the eggs and beat until light and fluffy. Mix the flour, baking powder, and salt. In a small bowl, combine the raisins, orange peel, cake fruits, and almonds. Add 1 tablespoon of the flour mixture to the fruits and toss to coat each piece well. Blend the flour into the creamed mixture, then add the raisin mixture, blending well. Turn into the prepared cake pan and smooth out the batter. Bake for 50 to 60 minutes or until a wooden skewer inserted in the center comes out clean. Cool 5 minutes before removing from the pan.
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