This recipe uses Jack Berry™ Wheat Flour Graham 1850 from the Traditional Baker’s Choice range. This flour is coarse, it contains a lot of bran, therefore making it high in fibre and nutrients. This fruit bread is quick and easy to make and does not contain any added sugar so it may be considered a good alternative for diabetics or those following a low sugar diet. Great sliced and lightly toasted with butter.
250g/9oz Jack Berry’s Wheat Flour Graham 1850
½ tsp bicarbonate of soda
2 ½ tsp baking powder
Pinch of salt
175g/6oz dried fruit
250ml/8fl oz semi skimmed milk or alterative
Makes 1 x 1lb fruit bread
Grease a 1lb loaf tin and line it with parchment.
Preheat the oven to 160°C/325°F/Gas Mark 3. Sift the flour, salt, bicarbonate of soda and baking powder in to a bowl. Then stir in the dried fruit.
Pour the milk in to a pan and heat it until it is warm, then add it to the dry ingredients and mix well.
Spoon the mixture in to the prepared loaf tin and bake in the centre of the oven for approximately 40 minutes. You can check that the bake is ready by placing a cocktail stick into the center and if it comes out clean it is ready.
Turn the fruit bread on to a wire rack and allow to cool.