Walnut Rosemary & Fruit Loaf
Prep Time
15 mins
Cook Time
30 mins
A versatile loaf to serve with sweet or savoury dishes.
Course: Bread
Cuisine: British
Keyword: walnut rosemary fruit loaf
Servings: 6
Author: Laura Scott
  • 500 g Strong white bread flour
  • 2 tsp Fast action yeast
  • 1.5 tsp Salt
  • 250 ml Tepid water
  • 50 ml Tepid milk
  • 4 tbsp Olive oil
  • 1 tbsp Rosemary finely chopped finely chopped
  • 125 g Walnuts chopped
  • 125 g Mixed dried fruits Eg; apricots, sour cherries, blueberries, prunes
  1. Put the bread flour, yeast, salt into the bowl of your kitchen food mixer with a dough hook attached,

  2. Measure out the water and milk and warm in the microwave until tepid (this takes around 30 seconds), then add in the olive oil,

  3. Put the food mixer on and slowly add in the liquid to the flour mixture and knead for a couple of minutes until the mixture has come together (add a touch more water if necessary),

  4. Add in the rosemary, walnuts and dried fruits and continue to knead for a further 8 minutes. If doing this by hand just knead the mixture for 10 minutes on a floured work surface,

  5. Let the dough prove in a bowl for 2 hours covered with a tea towel,

  6. After 2 hours, take out the dough and divide it into 2 pieces and shape them into round loaves. Place the loaves onto 2 baking trays lined with baking parchment, cover with 2 tea towels and let them prove for a further hour,

  7. Once the loaves are proved and have doubled in size, cut a cross in the loaves with a very sharp knife and bake in the pre-heated oven (200 degrees) for 30 minutes (approx),

  8. The loaves are cooked when you tap the bottom of the loaf and it sounds hollow inside,

  9. Leave the loaves to cool on a wire rack.

Recipe Notes

This bread is good served with blue cheese, Brie with fig chutney, or goat's cheese. It is also a great breakfast loaf served with honey and apricot or peach jam.