Ingredients
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3 1/4 Cups Bread Flour (Generally called 00 Flour)
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2 Tsp Rough Salts)
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2 Tsp Instant Dry Yeast
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2 Tsp Cinnamon
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2 Tsp Mixed Spice
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3/4 Cup Mixed Peel or Fruit (you could use mixed fruit, or just chopped Apricots, whichever you prefer)
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1/2 Cup Raisins
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1 2/3 Cup Luke warm water ( if you'd like to be more precise a good temperate is between 30 - 31 degrees celsius
Directions
- In a large bowl, combine the flour, salt, yeast, and spices. Mix well.
- Add the dried fruit and mix again to evenly distribute.
- Slowly pour in the water, gently folding the mixture until it becomes sticky and starts to come together.
- Using your hands, shape the dough into a ball. Cover the bowl with cling wrap and let it rest at room temperature for 45 minutes to rise.
- Tip: For best results, let the dough rest on the counter for 45 minutes, then transfer it to the fridge to rest overnight.
- If you've rested the dough in the fridge, remove it the next day and let it sit at room temperature for 45 minutes before baking.
- Preheat your oven to 246°C (475°F).
- Line the base of your Crumble Bread Oven with baking paper, then place the dough into the dish.
- Bake uncovered for 10 minutes.
- Carefully place the lid on the bread oven and continue baking for another 20–25 minutes, or until the bread sounds hollow when tapped.
- Remove the bread from the oven and immediately transfer it from the dish to a wire rack or board to cool.
- Note: Taking the bread out of the dish right away prevents it from becoming soggy.
Recipe Note
Tip: For best results, let the dough rest on the counter for 45 minutes, then transfer it to the fridge to rest overnight. If you've rested the dough in the fridge, remove it the next day and let it sit at room temperature for 45 minutes before baking.
