Fruit bread


  • ½ cup (125 mL) Greek yogurt
  • 1 ¼ cup (300 mL) lukewarm water
  • 1 Tbsp. yeast
  • 1 scant Tbsp. salt
  • 1 Tbsp. oil
  • 2 Tbsp. honey
  • 2 ¼ cups (325 g) whole wheat flour
  • 1 cup (100 g) rye flour
  • ½ cup (75 g) buckwheat flour
  • ¼ cup (25 g) gluten
  • 1 cup (175 g) chopped fruit:
    • ⅓ cup (60 g) chopped dried apricots
    • ⅓ cup (60 g) chopped dried plums
    • ⅓ cup (55 g) chopped dried apples
  • rye flakes & sunflower seeds, if desired -- about 1 Tbsp each.
  • yolk of one egg
  • rye flakes, rolled oats, and/or sunflower seeds to top


Greek yogurt warming in a cup
Greek yogurt, warming in a cup

Spoon out a half cup of Greek yogurt and let it sit and warm on the kitchen counter for about fifteen minutes, until it’s come closer to room temperature. While you’re waiting, mix the lukewarm water, yeast, salt, oil, and honey in a large bowl -- I found a whisk helped to mix all of it together. Once the yogurt has warmed enough to be mixed in.

Salt, yeast, and honey standing on the counter
Salt, yeast, and honey

Chop the fruit on a cutting board, then measure the various flours (and gluten) into a separate bowl and mix them together. Add just enough of the flour to get the mixture to a sort of runny consistency (like batter) and then add the chopped fruit and nuts/seeds if desired before mixing in the rest of the flour.

Dough in a batter-like consistency
The batter-like consistency

Dough in a batter-like consistency with chopped dried fruit
The fruit being mixed in

Dough in a batter-like consistency with seeds and flakes
Plus seeds and flakes.

Knead for a few minutes, adding a bit more flour (of any of the three types), kneading until the dough is slightly sticky but still manageable. Cover the bowl and let the dough rise for an hour.

Hands kneading the dough
Kneading the dough

The dough, ready to rise
The dough, ready to be covered and rise.

After an hour, punch the dough down and form into a round on a cutting board with a bit of cornmeal on top so that it can slide more easily into the oven. Let it rise again for about a half hour, and start preheating the oven to 375 °F (190 °C).

After the bread has risen again, brush the top with egg yolk, sprinkle oats, rye flakes, or sunflower seeds over it, and bake for about 35 minutes.

The dough being painted with egg yolk
Painting the dough with egg yolk

The dough, painted and topped with flakes, ready to bake Ready to bake