A delicious sourdough loaf packed with sweet mixed dried fruits. Perfect for breakfast, snacks, or toasted with a little butter.

Ingredients

Dough

• 500g bread flour
• 350g water
• 100g active sourdough starter
• 10g salt

Mixed Fruit Inclusion

• 80g raisins
• 50g dried cranberries
• 50g chopped dried apricots
• 20g chopped dates (optional)

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Instructions

1. Mix the Dough

In a large bowl, combine the flour, water, and sourdough starter. Mix until no dry flour remains. Let rest for 30 minutes.

2. Add Salt

Add the salt and mix until fully incorporated.

3. Stretch and Fold

Perform 3–4 sets of stretch-and-folds every 30 minutes.

4. Add the Fruits

During the second set of folds, gently add the mixed dried fruits and distribute them evenly throughout the dough.

5. Bulk Fermentation

Cover and let the dough rise for 4–6 hours at room temperature, or until it has increased noticeably in size.

6. Shape the Dough

Turn the dough onto a lightly floured surface and shape it into a round or oval loaf.

7. Final Proof

Place the dough in a proofing basket or bowl lined with a floured towel. Refrigerate overnight (8–12 hours).

8. Bake

Preheat your oven to 230°C (450°F).

Bake:

• 20 minutes covered (or in a Dutch oven with lid on)
• 20–25 minutes uncovered until deep golden brown

9. Cool

Allow the loaf to cool completely before slicing.

Tips

• Soak dried fruits in warm water for 15 minutes and pat dry before adding for extra softness.
• Add a teaspoon of cinnamon for a warm flavor.
• Great served toasted with butter, cream cheese, or honey.

Enjoy your homemade Sourdough Mixed Fruit Bread! 🍞✨