Spelt Fruit Loaf

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READY IN: 11hrs 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bush a baking tray with oil to lightly grease. Combine the yeast, sugar, water and sesame oil in a small bowl. Set aside in a sarm place for 10 mins, or until foamy.
  • Combine flour, quinoa, salt, bread improver, xantham in bowl. Make a well in the centre and pour in the yeast meixture. Still till well combined with wooden spoon. Knead for 5 minutes until smooth and elastic. Place in oiled bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm place to prove for 30 - 40 minutes until dough doubles in size.
  • Preheat oven to 200°C Turn the dough out onto a lightly floured surface. Add the fruit/nut mix and knead until fruit is corporated and dough is elastic. Shape dought into a 30cm long log. Brush with egg and sprinkle both sides with the seeds. Place on prepared tray. Set aside in a warm place for 20 mins or until doubled in size.
  • Bake for 20 minutes. Reduce temperature to 180 C for a further 20 minutes or until brown and loaf sounds hollow when tapped on the base. Turn onto oven rack to cool.
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