Sour Dough Fruit Bread

I guess the words ‘fruit bread’ will turn away many. It would me too, if I didn’t know what this bread is made of and how.

My Sour Dough Rye Bread was a great success judging by a number of master classes I gave and number of people baking it now. So I hope that this sweet variation will find its own audience too 🙂

Sour Dough Fruit Bread


110 g of ready to use sour dough starter

200 g wholemeal spelt flour

100 g white spelt flour

220 ml warm water

5 medium size dried figs (preservative free)

7 small natural dried apricots (preservative free)

1 tsp cinnamon

5 g table salt

55 g ghee, or melted natural unsalted butter

2 tbsp oil

1 tbsp maple syrup

*2l mixing bowl

*Silicon spatula

*Plum pudding steamer container with lid


  1. Mix the flour and water in the bowl using the silicon spatula. Make a dent in the middle and put the sour dough over it. Leave covered for 25 minutes.
  2. Mix the dough with the spatula using kneading movements.  Repeat this step twice with 30 minute intervals.
  3. Dice the fruits and mix with the rest of ingredients in a separate bowl. Then add the fruit mixture to the bread dough and knead very well.
  4. Line the bottom of the pudding steamer with baking paper, transfer the dough into the steamer and leave it covered to raise, until it doubles in volume.
  5. Bake at 200c for 30 minutes covered, then remove the lid and bake uncovered for 20 minutes at 180c.

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