My mum Janene is famous for this loaf – people just can’t get enough of it (especially me!). It’s jam-packed with big chunks of decadent figs, apricots, dates and prunes, a far cry from the handful of sultanas you find in commercial loaves. By using 100% rye flour we’ve not only kept this loaf wheat free, but made it dense and flavoursome, which perfectly suits the rich combination of spices. It was no easy task perfecting this recipe, so I am hugely grateful for Mum’s passion and determination, and thrilled we can share it with you.
Makes 1 Loaf
+ dairy free
+ vegetarian
+ vegan
Ingredients
Rye flour
Fine salt
Cream of tartar
Brown sugar
Dried yeast
Ground cinnamon
Ground allspice
Ground cloves
Fennel seeds
Dried figs, cut in half and stems removed
Dates, pitted
Dried apricots
Prunes or raisins
Pumpkin seeds
Warm water
Poppy seeds, for sprinkling
Method
This recipe can be found on page 209 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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