Chelsea loaf (fruit and nut loaf)

Do you loaf bread? Because I know I sure do. Especially this Chelsea loaf jam packed full of healthy seeds, nuts and dried fruit.

I know that this isn’t the most traditional Chelsea recipe out there because traditionally this type of bread is made in swirl bun form and has a base that’s similar to hot cross buns where it consists mainly of cinnamon, citrus zest, and dried currants.

But I like to make mine this is the way, simply because I like the added nutrient boost the pumpkin seeds, black sesame seeds, dried cranberries and apricots bring to the table.

I’ve made a Chelsea style swirl loaf a little over a year ago but it’s been a while since I’ve revisited the recipe and being that I have grown so much as a baker since then, I figured that it’s about time I revamp the recipe.

And boy I’m glad I did because it turned out a dozen times richer, fluffier and softer this time around!

Although I must admit, I regret not keeping the signature swirl design of the Chelsea loaf in this revamped edition…so perhaps I will have to recreate another rendition to marry the two better next time…you know what that means?

It means that I get to remake this loaf and gobble it all up again very very soon 😛

Keep eating, munching, and loving darlings,

-Cynthia

Chelsea loaf (fruit and nut loaf)

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/2 cup whole wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 2 1/4 teaspoons yeast
• 1 teaspoon sugar
• 1/4 cup coconut oil (or butter)
• 1 2/3 cups whole milk
• 1 egg, beaten
• 1/4 cup dried currants
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/3 cup diced apricots
• 2 tablespoons black sesame seeds (optional)

Instructions

1. Combine the flours, salt, cinnamon, yeast, lemon zest and sugar in a large bowl.
2. In a saucepan melt 2 tablespoons of coconut oil and milk over medium heat until it begins to steam. Allow cool for 5 minutes so that the heat doesn’t kill the yeast.
3. Create a well in the bowl of dry ingredients and pour the milk into the center it. Add in the egg and mix everything together until a dough forms. Mix in the pumpkin seeds, black sesame seeds, dried currants dried cranberries and diced apricots.
4. Knead the dough for 8 minutes, and transfer the dough into a medium bowl. Place a tea towel on top and put the bowl in a warm place for an hour so that the dough can rise.
5. When the dough has doubled in size, take it out of the bowl and place it on a lightly floured surface. Kneed the dough for a minute or two to get the air bubbles out
6. Shape your loaf into a log. Place your loaf onto a baking sheet and let rise covered in a warm place again. Let the loaf rise until it has doubled in size, it will take 30 – 35 minutes.
7. Bake at 375 F for 30 – 40 minutes until golden brown and sounds hollow when tapped. Take out, let cool for 5 minutes before slicing it with a bread knife.

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