Description
Mediterranean Harvest Bread with Fruit and Nuts is a wholesome, flavorful loaf featuring a delightful mix of dried figs, apricots, golden raisins, walnuts, and pistachios. This bread combines the heartiness of all-purpose and whole wheat flours with the natural sweetness of honey and dried fruits, enhanced by a touch of cinnamon. Perfectly baked to a golden crust, it makes an excellent companion to soft cheeses, honey butter, or a charcuterie board.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients
- 1½ cups warm water (110°F)
- 2 tablespoons olive oil
- 1 tablespoon honey
Fruit and Nuts
- ½ cup chopped dried figs
- ½ cup chopped dried apricots
- â…“ cup golden raisins
- ½ cup chopped walnuts
- ½ cup chopped pistachios
Instructions
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, whole wheat flour, salt, and active dry yeast to ensure even distribution of the leavening agents and seasoning.
- Add Wet Ingredients: Pour in the warm water, olive oil, and honey. Stir with a wooden spoon or dough hook until a sticky dough forms, incorporating all elements thoroughly.
- Fold in Fruits and Nuts: Gently fold in chopped dried figs, apricots, golden raisins, walnuts, and pistachios until evenly distributed throughout the dough. Add cinnamon if using, to give the bread an extra warm flavor note.
- Knead Dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes until it becomes smooth, elastic, and no longer sticky. Add extra flour gradually if needed to prevent sticking.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours or until the dough doubles in size.
- Shape and Second Rise: Preheat the oven to 375°F. Punch down the dough to remove air bubbles, shape it into a round or oval loaf, and place it on a parchment-lined baking sheet or greased loaf pan. Cover and let it rise again for about 30 minutes.
- Score and Bake: Using a sharp knife, score the top of the dough to allow controlled expansion. Bake for 35 to 40 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and let it cool on a wire rack completely before slicing to maintain structure and flavor.
Notes
- This bread pairs beautifully with soft cheeses, honey butter, or as part of a charcuterie board.
- Substitute dried figs and apricots with dates or cranberries according to your preference.
- For nuts, pecans or almonds can replace walnuts or pistachios.
- Ensure water is at 110°F to properly activate the yeast without killing it.
- Allowing the bread to cool completely before slicing helps maintain its texture.
