Dried Fruit Rum Bread
A fruity loaf with a subtle rum flavor, this fluffy bread is perfect for breakfast or as a satisfying afternoon snack.
Equipment
- medium bowl
- Measuring cups and spoons
- Loaf pan (8 × 4-inch / 20 × 10-cm)
- plastic wrap
- wire rack
- Pastry brush
- Nonstick cooking spray
Ingredients
- 2 cups 240 g white whole wheat or regular whole wheat flour
- ½ teaspoon apple cider vinegar
- ½ teaspoon fine sea salt
- ¾ cup 120 g raisins and dried tart cherries
- ½ cup 120 ml plain soymilk, heated to 100°F (38°C)
- ¼ cup 60 ml dark rum, heated to 100°F (38°C)
- 2 tablespoons 24 g raw sugar
- 2 teaspoons bread machine yeast
- 1 tablespoon 15 ml canola oil, plus an extra ½ teaspoon for coating bowl
- 2 tablespoons 40 g all-fruit orange spread
- 1½ teaspoons water
Instructions
- In a small bowl, soak the dried fruit in the rum for 1 hour, stirring once halfway through.
- Combine the soymilk and vinegar in a medium bowl; let it curdle into a buttermilk-like consistency.
- In a large bowl, mix the flour, salt, sugar, and yeast.
- Stir the canola oil and dried fruit mixture into the curdled soymilk.
- Add the wet ingredients to the dry and mix until combined.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and pliable.
- If too wet, add flour gradually.
- Shape into a ball.
- Lightly coat a large bowl with ½ teaspoon oil, place the dough inside, and turn to coat.
- Cover tightly with plastic wrap and let rise until doubled, about 60–90 minutes.
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- Punch down the dough, then press it into the prepared pan.
- Cover loosely with plastic wrap and let rise for another 45 minutes.
- Preheat the oven to 400°F (200°C, gas mark 6).
- Mix the orange spread with water and lightly brush it over the top of the loaf.
- Remove the plastic wrap and bake for 30 minutes or until the loaf sounds hollow when tapped on the bottom.
- Let cool on a wire rack before slicing.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm with a spread of plant-based butter or nut butter for extra richness.
Wine Advice:
Pairs well with a lightly aged rum or a sweet dessert wine like Muscat.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 3 g | Fiber: 4 g | Sugar: 10 g | Salt: 0.3 mg
