Fruit bread immediately conjures up thoughts of thick slabs of toast liberally spread with butter
and served with your favourite coffee in your favourite café.
To me sourdough fruit bread is much more. I think immediately of cheese. I have many great memories of the easy to spread Tarago Shadows of Blue from Gippsland in Victoria generously smothered on Fig and Fennel Sourdough; the sweetness of the fruit complementing the acidity of the cheese and the aniseed flavours of fennel adding a tasty finish. It’s even better when the bread has been toasted and is still warm! Or just as lovely, Raisin and Walnut Sourdough served with perfectly ripened brie or camembert cheese styles.
The combinations and possibilities for your fruit bread are endless and beautifully dependent on your personal tastes.
I made Chrissie a fig, date, prune and walnut loaf the other day that led to a discussion on what was the correct percentage of fruit and nuts to dough. I did it at 20% but she felt it should have been 25%. Amazingly Chrissie won the argument so 25 % it is then.
The fruit should only be added after your base dough is fully kneaded, smooth and elastic. Weigh the dough then calculate 25% this will give you the weight for all your fruit, nuts and seeds.
For example, a dough made with 500gms of flour will normally finish around 900gms. Therefore you will need 225gms of fruit and or nuts. (900 x 25%=225). You will notice the weight of fruit is just below half the weight of the flour. You can use this as another guide.
Knead these gently into the dough until they are evenly dispersed then proceed to prove, shape and bake as normal.
If you know the finished weight of your dough when you start your preparation, it is a good idea to soak your fruit in water, fruit juice or a little bit of your favourite tipple to soften the fruit and to stop it drawing moisture from your dough. Simply drain the fruit before adding it to your dough. If you don’t have time to soak the fruit just add a little water to the dough as you knead in the fruit.
Let your imagination run wild and develop your own favourite fruit sourdough and enjoy it any way you like.
If by any chance you have enough fruit bread left over it makes a wonderful bread and butter pudding.
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