TIN LOAF · MEDIUM
Dried Fruit & Seed Loaf
Fruited everyday tin loaf with raisins, cranberries and crunchy seeds.
25 min
Prep
14h
Rest
40 min
Bake
1 loaf
Yield
Medium
Difficulty
Total time: 15h
Ingredients
Steps
1
Mix and knead briefly. ⏱ 25 min
2
Bulk fermentation and inclusions. ⏱ 4 hours
3
Shape and coat. ⏱ 15 min
4
Cold proof overnight. ⏱ 10 hours
5
Bake at 190°C. ⏱ 40 min
Step-by-step baking
1
Mix Combine flour, water, starter, honey, salt and butter. Knead briefly. ⏱ 25 minutes
2
Bulk + Fruit Ferment 4–5 h. Gently fold in raisins, cranberries and seeds during the first folds. ⏱ 4 hours
3
Shape Shape into a log, coat the top with seeds, and place in a buttered tin. ⏱ 15 minutes
4
Proof Refrigerate 10 h to develop flavor and set the structure. ⏱ 10 hours
5
Bake Bake for 38–40 min until 90°C internal. ⏱ 40 minutes
Tips
☕ Soaked Fruit
Plump raisins in warm tea for 10 min before folding for a juicier result.
🥪 Toasting
This loaf is exceptional toasted with butter and a scraping of marmalade.