Rich, fragrant bread. Stuffed with assorted dried fruits and walnuts. This bread is suitable for vegans, but everyone will love it. Leftovers taste amazing when toasted.
Whoop, whoop. I’ve been on a roll with vegan recipes lately! I started off with these vegan lunch wraps, then showed you how to make vegan bubble tea and I made and a two weeks ago I shared my vegan brownies with you guys. And I’ve got even more planned for you vegans out there! Obviously, as I’m not vegan I won’t turn all my recipes vegan, but I’ve been enjoying the challenge and I hope you guys do too. BTW: If you haven’t tried the brownies yet, you really should. Even if you’re not vegan. They’re the BEST brownies ever. Seriously. A dish totally worth its calories. Such a shame we shouldn’t eat brownies on a daily basis (or should we…? 😉 )
Anyway, moving on to today’s recipe: Today, I’ll show you how to make a vegan fruit and nuts bread. Because besides vegan recipes, I’ve also been on a roll with bread recipes lately. I love baking bread during the cold seasons. (non-vegans: try my cheese onion buns, seriously.) My version of this vegan bread is stuffed with dried cranberries, raisins, apples and apricots. A little bit of everything. Perfect for this season and they add just the right amount of sweetness. Naturally, you are free to use whatever dried fruits you like. But I would recommend to leave in the cranberries and apricots. In addition to the fruits, I also added chopped walnuts for extra crunch. Leave these out if you’re allergic to nuts. It’ll be just as good.
For this bread I adapted my basic fluffy bread dough. The vegan bread is a bit more dense than the original version, but with a couple of adaptations I made a delicious bread. First, I omitted the egg (for which I added extra water). Second, I used water instead of milk. You could also use soy milk or any other dairy-free milk. Lastly, I used vegan butter instead of regular butter. Take care not to use margarine, as this is much lower in fat content (higher in water) and it will not yield the same kind of bread. In addition, most margarines have vitamine D added to it (in The Netherlands anyway), which often is from animal origin, In other words: margarine usually isn’t vegan. If you want to make sure it’s vegan, read the ingredients.
This bread is best eaten when fresh (like all breads). But should you have any bread left the next day (which is quite difficult, trust me): Please, please, please toast a slice and smear on some (vegan)butter. It’s SO good. The bits of dried fruit will caramelize slightly and the walnuts will get that extra nutty flavor from toasting. I know for a fact that I couldn’t stay away. Munched away the remaining loaf in one day. Dangerously good.
- 25 g flour
- 125 mL water
- 475 g all-purpose flour
- 100 g caster sugar
- 1 Tbsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- 1 packet of instant yeast (7g)
- 1 tsp salt
- 160 mL lukewarm water
- 75 g vegan butter, cubed and at room temperature
- 175 g dried fruits, chopped
- 100 g walnuts, chopped
- Mix the flour and water for the water roux.
- Heat the mixture while stirring until the mixture thickens. Set aside to cool.
- In a mixing bowl, mix the flour, sugar, cinnamon, ginger, cloves, yeast and salt. Make a well in the middle.
- Add the water roux and lukewarm water in the well. Mix until a sticky dough is formed. Add more water if needed.
- One by one, knead in the butter.
- Put the dough in an oiled bowl and let it rise 1-2hours or until the dough has doubled in size.
- Punch down the dough and incorporate the dried fruits and walnuts in batches.
- Cut the dough in two, shape and let it rise another 1-2hours or until the dough has doubled in size.
- Brush the dough with some water. In the mean time, preheat the oven to 180C.
- Bake the bread 20-30 minutes at 180C or until the bread sounds hollow when the bottom is tapped.