No-Knead Fruit Bread

This is a low-hassle breakfast bread. Best made a day before you want to eat it - it'll toast better. Use sultanas like in the recipe, substitute for raisins or a mixture of dried fruit.

Preparation Time:
Cooking Time:
Yield: 6 servings


  • 510g strong white flour
  • 2g salt
  • 1g easy bake yeast
  • 80g sultanas
  • 475mL water (~475g)


  1. Measure out and combine all of the dry ingredients in a bowl.
  2. Stir well.
  3. Add the water and stir to combine fully.
  4. Leave for 12 to 24 hours with the bowl covered (at ambient temperature).
  5. Preheat oven to 220°C (430°F).
  6. Transfer the dough into a round or rectangular tin - trying to avoid knocking any gas out of the dough.
  7. Place in the oven for approximately 30 minutes at 220°C (430°F) - you may wish to turn the loaf tin around halfway through.

This is a very wet dough and it's important to let the bread fully cool before cutting it or before putting it in a bag - this lets the steam escape through the crust.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (178g)
Energy 797kJ 1419kJ
Energy 190kcal 339kcal
Fat 0.67g 1.2g
  of which saturates 0.16g 0.28g
Carbohydrates 38.2g 68g
  of which sugars 5.5g 9.9g
Fibre 1.5g 2.7g
Protein 6.6g 11.7g
Sodium 77.4mg 137mg
  as salt 0.2g 0.35g
Fruit/veg portions 0.25 0.45

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.