Bread

Fruity Breakfast Bread for Anytime of Day!

I am not one of those people who plans my Instagram feed. When I take a picture of something and post it, nine times out of ten, it is exactly what you see, on the table waiting for me (or a child) to tuck in.

When I posted my breakfast this morning, I wasn’t ready for the response. I’ve had dm’s wondering where the recipe is. Is it on the blog, I can’t find it? What’s in the bread, it looks delicious? Can I have the recipe please, I need this bread?! That looks so good, is the recipe on your blog?

These are the questions that fire me up and inspire me to continue doing what I started back in 2011 when Simply Homemade was born. Sharing recipes. Simple, tasty recipes, the food that I make in my kitchen and eat at my table. Honest to goodness home cooking. What’s not to love?

Recipe

Ingredients

140g Raisins*
100g Dates, chopped
100g Dried Apricots, chopped
50g Oats**
(Soak all of the fruit and Oats in 400ml strong tea for at least 1 hour)

200g Wholemeal Spelt Flour***
1½ Tsp Baking Powder (sifted)
50g Walnuts****
25g Pumpkin Seeds*****
25g Linseeds
25g Sunflower Seeds
25g Sesame Seeds
1 Egg, beaten

POINTS TO NOTE:

*This is the fruit combination I like to use, feel free to use what you like. Swap fruits out, use entirely different ones, just keep the quantity the same.
** I read another recipe once that soaked oats with the fruit in a tea cake, so I did the same with this bread. It works well so I have continued to do it this way.
*** Spelt flour is not necessary, use normal wholemeal if you wish. I eat a lot of this bread when I make it and spelt flour is kinder to my tummy.
****You could use mixed nuts if you wanted too, you could even swap some of the seeds for extra nuts. I choose to use walnuts as I was at a talk with the Happy Pear guys a couple of years ago and the reckon walnuts are the healthiest of all the nuts. I’ve rooted out a video in which they tell us why. And, walnuts are delicious!
*****Use any combination of seeds you like, whatever you have to hand.

Method

  • Preheat the oven to 170(fan) and prepare a loaf tin.
  • Add the flour, sifted baking powder, nuts, seeds and beaten egg to the soaked fruit and oats and mix well.
  • Add the mixture to the loaf tin. Sprinkle some extra oats, seeds or both on top if you wish.
  • Bake for 1 hour, then transfer to a wire rack. Remove from the tin after 5/10 minutes and leave to cool.
  • This loaf keeps well for a few days in an airtight container.

I love this for breakfast as it’s quite filling and manages to see me through that mid-morning danger time when blood sugars can dip quite quickly. It is also delicious with a cuppa or even in the evening when I’m not quite sure what I fancy. It really is any time of day loaf.

There are lots more bread recipes here.

♥♥♥♥♥

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6 thoughts on “Fruity Breakfast Bread for Anytime of Day!

  1. Ooooh, I am making that tonight, exactly what I love in the morning! I’ve been using sprouted flour from Durrow Mills; you should look into it: it’s also kinder on tummies 🙂

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