Fruit and Nut Bread
Fruit and Nut Bread is a wholesome multigrain loaf made with whole wheat, spelt and rye flour, sweetened with jaggery sugar and studded with whole pecans and candied peel. The Thermomix kneads the sticky dough evenly and warms the yeast mixture precisely, giving an aromatic loaf that is ideal for breakfast or an afternoon snack.
About this recipe
Fruit and Nut Bread Thermomix TM7 is a rustic multigrain loaf that fills your kitchen with the warm aroma of jaggery sugar, toasted pecans and candied peel. If you have been searching for a fruit and nut bread recipe for your all-in-one kitchen machine, this version brings together whole wheat, spelt and rye flour into a deeply flavourful crumb with just the right touch of sweetness. The TM7 takes care of the tricky parts: the yeast mixture is warmed gently so it activates without fail, the heavy three-flour dough is kneaded evenly until smooth and elastic, and the jaggery sugar is ground fine so it dissolves completely into the crumb. Slice it thick for breakfast with butter, pack it into a lunchbox, or serve it alongside cheese at a festive table. This is the kind of honest, nourishing snack bread that tastes even better the day after baking, making it a perfect weekend baking project.
Preparation tips
- Activate the yeast properly by letting the warmed jaggery-water mixture rest until it looks foamy on top; if it stays flat, start again with fresh yeast, as inactive yeast will give the rye and spelt flours a heavy, dense crumb.
- Toast the whole pecans briefly in a dry pan before adding them to the dough; this deepens their flavour and keeps them pleasantly crunchy between the soft, sweet crumb studded with candied peel.
- This bread slices best after cooling completely on a rack, so resist cutting it warm. Store the loaf wrapped in a tea towel or paper bag for up to three days to keep the multigrain crumb moist.
Recipe variations
- Nut-free version: replace the whole pecans with an equal weight of dried cranberries or chopped dried apricots, keeping the candied peel for its citrus notes; the loaf stays moist thanks to the jaggery sugar and olive oil in the dough.
- Festive winter variant: add a teaspoon of mixed spice or cinnamon and swap half the candied peel for chopped dried figs and a handful of dark chocolate chunks for a rich loaf that pairs beautifully with a cheese board at Christmas.
Thermomix TM7 Benefits
- The TM7 warms the water and jaggery sugar mixture to the ideal yeast activation temperature, guaranteeing a lively rise in the multigrain dough. [Multi-Function]
- Weighing each flour directly in the mixing bowl, the Thermomix ensures the whole wheat, spelt and rye proportions are exact for a balanced crumb. [Precision Control]
- Your TM7 kneads the heavy three-flour dough into a smooth, elastic ball while you grease the tin, saving ten minutes of sticky handwork. [Time Savings]
- Grinding the jaggery sugar to a fine powder, the Thermomix helps it dissolve completely into the crumb so every slice bakes evenly sweet. [Multi-Function]
- Mixing the olive oil, salt and flours uniformly, the TM7 distributes moisture through the dense dough for a consistent texture. [Multi-Function]
Ingredients
- jaggery sugar
- water
- active dry yeast
- whole wheat flour
- spelt flour
- rye flour
- salt
- extra virgin olive oil
- whole pecans
- candied orange peel