Enhance the flavour of your baked bread by adding some fruit and nuts.



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Prep time 20 minutes
Resting time 2 hours
Cooking time 40 minutes

$3.25 per loaf

1 quantity Basic Bread dough
½ cup (90g) burghul
1 cup (160g) pitted dates, chopped
1 cup (100g) walnuts, chopped
1 cup (160g) raisins or sultanas
1 egg, lightly beaten
1 tablespoon sunflower kernels
1 teaspoon linseed

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Make Basic Bread dough, adding burghul with flour mixture. Knead and rise.

2. Punch dough down with your fist and turn onto a lightly floured surface. Sprinkle with dates, walnuts and raisins and knead for 2-3 minutes until thoroughly incorporated.

3. Preheat oven to 240ºC or 220ºC fan. Halve dough and shape into two round loaves. Brush each with egg and sprinkle with combined sunflower kernels and linseed. Place each loaf onto a lightly floured baking tray, cover loosely with a tea towel and leave in a warm, draught-free place for 30 minutes, until doubled in size.

4. Bake for 20 minutes. Reduce temperature to 200ºC or 180ºC fan and bake for another 20 minutes, until golden brown and sounds hollow when underside is tapped. Turn onto a wire rack to cool. Cut into slices and serve warm or cooled.