Description
This Mediterranean Harvest Bread is a flavorful, rustic loaf packed with a delightful mix of dried fruits, nuts, and aromatic herbs. Perfect for breakfast or as a snack, this bread combines the comforting warmth of cinnamon, nutmeg, and rosemary with the natural sweetness of apricots, figs, and cranberries, all encased in a soft, elastic dough. The addition of seeds provides an appealing crunch, and the finishing touches of olive oil and sea salt create an irresistible crust. Ideal for those looking to enjoy a nutritious and delicious homemade bread with a Mediterranean twist.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups (440g) all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon salt
- 2 tablespoons sugar or honey
- 2 teaspoons active dry yeast
- 1 ¼ cups warm water (around 110°F or 43°C)
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary (or thyme)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon ground nutmeg (optional)
Fruit and Nuts
- ½ cup dried apricots, chopped
- ½ cup dried figs, chopped
- ¼ cup raisins or sultanas
- ¼ cup dried cranberries (optional)
- ½ cup walnuts, roughly chopped (or almonds or pecans)
- ½ cup hazelnuts (optional), roughly chopped
- 2 tablespoons sunflower seeds or pumpkin seeds (optional, for crunch)
- 1 tablespoon orange zest (optional, for a citrusy hint)
Finishing Touches
- 1 tablespoon honey (optional, for sweetness)
- 1 tablespoon coarse sea salt
- A few sprigs of fresh rosemary (optional, for garnish)
- 1 tablespoon olive oil (for brushing the top of the loaf before baking)
Instructions
- Prepare the Dough: Combine warm water, sugar or honey, and active dry yeast in a small bowl. Stir to dissolve the sugar and let the mixture sit for about 5 minutes, or until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, dried rosemary, ground cinnamon, and ground nutmeg. Create a well in the center to prepare for wet ingredients.
- Combine Ingredients and Knead: Pour the yeast mixture and olive oil into the flour well. Stir with a wooden spoon until the dough starts to form. Add a little more flour if the dough is too sticky. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
- Add Fruit and Nuts: Gently knead the chopped dried fruits, nuts, seeds, and orange zest into the dough for 3-4 minutes to ensure even distribution. Note that the dough will be slightly sticky due to these additions.
- First Rise: Shape the dough into a ball and place it in an oiled bowl. Cover the bowl with a clean towel or plastic wrap. Leave it in a warm place for 1 to 2 hours, or until the dough has doubled in size.
- Shape the Dough: After the first rise, punch down the dough to release the air. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet or a greased round bread pan.
- Second Rise: Cover the shaped dough and let it rise for an additional 30 to 60 minutes, until it appears puffed and slightly risen.
- Preheat the Oven: While the dough is undergoing its second rise, preheat the oven to 375°F (190°C) to ensure it is ready for baking.
- Bake: Before baking, brush the top of the loaf with olive oil and sprinkle with coarse sea salt for added flavor and texture. Bake the bread for 35 to 40 minutes, or until the crust turns golden brown and the loaf sounds hollow when tapped on the bottom. During the last 10 minutes of baking, optionally decorate the loaf with fresh rosemary sprigs.
- Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing. Cooling helps to set the crumb and prevents the bread from becoming gummy.
Notes
- You can substitute whole wheat flour for all-purpose flour for a healthier, heartier loaf.
- Adjust the amount of dried fruit and nuts to your preference or based on what you have available.
- For a sweeter bread, add the optional tablespoon of honey directly into the dough mixture during kneading.
- Ensure water temperature is about 110°F (43°C) to properly activate the yeast; too hot or too cold water may kill or not activate the yeast.
- If you prefer a crunchier crust, you can bake the bread with a pan of water in the oven to create steam.
- Store leftover bread in an airtight container or bag to maintain freshness, or freeze slices for longer storage.
- Fresh rosemary garnish adds an aromatic touch but can be omitted if unavailable.
