Description
This Mediterranean Harvest Bread is an irresistible, flavorful loaf that’s packed with dried fruits, crunchy nuts, and a hint of rosemary. Perfect for breakfast, brunch, or a savory snack, it combines the warm flavors of cinnamon, nutmeg, and honey with wholesome ingredients like walnuts, apricots, and figs.
Ingredients
Scale
For the Bread Dough:
- 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)
For the Fruit and Nut Filling:
- 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)
- 1 tablespoon honey (optional, for sweetness)
For the Topping:
- 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 yeast in a small bowl. Stir until sugar dissolves and let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine flour, salt, rosemary, cinnamon, and nutmeg. Create a well in the center.
- Pour the yeast mixture and olive oil into the well. Stir with a wooden spoon until the dough comes together. Add flour if sticky and knead for 8-10 minutes until smooth and elastic.
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Add the Fruit and Nuts:
- Gently knead the dried fruits, nuts, seeds, and orange zest into the dough for 3-4 minutes until evenly distributed. The dough will be slightly sticky.
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First Rise:
- Form the dough into a ball and place it in an oiled bowl. Cover and let it rise in a warm place for 1-2 hours, or until doubled in size.
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Shape the Dough:
- Punch down the dough and shape it into a round or oval loaf. Place on a parchment-lined baking sheet or greased round bread pan.
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Second Rise:
- Cover the dough and let it rise for 30-60 minutes, until puffed up.
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Preheat the Oven:
- Preheat your oven to 375°F (190°C).
-
Bake:
- Brush the top of the loaf with olive oil and sprinkle with coarse sea salt. Bake for 35-40 minutes or until golden brown and hollow when tapped on the bottom. Garnish with fresh rosemary if desired during the last 10 minutes.
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Cool:
- Let the bread cool before slicing.
Notes
- You can substitute honey for sugar in the dough or filling for a naturally sweet touch.
- This bread can be stored in an airtight container for 3-4 days or frozen for longer storage.
- Feel free to experiment with other nuts, dried fruits, or spices to customize the flavor to your liking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0g