Imagine a bread that celebrates the sun-soaked abundance of the Mediterranean: rustic crust, nutty aroma, studded with juicy dried figs, apricots, golden raisins, and warm toasted walnuts. That’s exactly what you get with Mediterranean Harvest Bread with Fruit and Nuts—a hearty, wholesome loaf that tastes both comforting and sophisticated. Whether you’re sharing it at a festive brunch or savoring a slice with evening tea, this recipe offers layers of flavor, texture, and unforgettable homemade charm.
Ingredients You’ll Need
This recipe relies on simple yet vibrant ingredients, each thoughtfully chosen to highlight the Mediterranean spirit. Every bite of Mediterranean Harvest Bread with Fruit and Nuts owes its color, texture, and flavor to this careful balance—don’t skip or skimp on a single component!
- All-purpose flour (3 cups): The backbone of the bread, giving a soft yet sturdy crumb.
- Whole wheat flour (1 cup): Adds nuttiness and heartiness for a rustic feel.
- Active dry yeast (1 packet, 2 1/4 teaspoons): Essential for that fluffy, risen texture—always check it’s active!
- Warm water (1 1/4 cups, 110°F): The perfect temperature wakes up the yeast and helps everything come together.
- Olive oil (2 tablespoons): Lends moisture and Mediterranean richness—this is your secret ingredient for depth of flavor.
- Honey (1 tablespoon): Brings gentle sweetness and encourages a beautifully browned crust.
- Salt (1 teaspoon): Rounds out flavors and strengthens the dough structure.
- Dried figs (1/2 cup, chopped): Sweet and chewy, they add pops of fruitiness in every bite.
- Dried apricots (1/2 cup, chopped): Bring bright tang and sunset color touches.
- Golden raisins (1/3 cup): Provide little bursts of juicy sweetness.
- Walnuts (1/2 cup, chopped): Earthy crunch and toasted aroma make the bread satisfyingly complex.
- Almonds (1/4 cup, chopped): Lighter, buttery crunch to balance the walnuts.
- Fresh rosemary (1 tablespoon, optional): Herbaceous freshness for those who love a savory-sweet note.
How to Make Mediterranean Harvest Bread with Fruit and Nuts
Step 1: Activate the Yeast
Pour the warm water into a large mixing bowl, then add the honey and sprinkle in the active dry yeast. Gently stir, then set aside for 5 to 10 minutes. Watch as bubbles and foam appear on the surface—this is your yeast telling you it’s ready to make your dough rise tall and airy for Mediterranean Harvest Bread with Fruit and Nuts.
Step 2: Mix the Dough
Once your yeast is bubbly, stir in the olive oil and salt. Add the whole wheat flour along with 2 cups of the all-purpose flour. Mix until a shaggy dough begins to form. Gradually incorporate the remaining flour until you get a soft, slightly sticky dough that pulls away from the sides of the bowl.
Step 3: Knead Until Smooth and Elastic
Transfer the dough onto a lightly floured surface and knead with enthusiasm and intention—about 8 to 10 minutes. The goal: a perfectly smooth, springy, and elastic dough. Kneading develops the gluten, which is key for the perfect rise and structure in Mediterranean Harvest Bread with Fruit and Nuts.
Step 4: Let the Dough Rise
Pop the dough into a lightly oiled bowl, turning it once so it’s coated. Cover with a kitchen towel or plastic wrap and allow it to rise in a warm spot for about an hour, or until it has doubled in size. This first rise sets the stage for the bread’s light, airy interior.
Step 5: Add the Fruits, Nuts, and Rosemary
Punch down the risen dough to gently deflate it, then scatter the dried figs, apricots, golden raisins, walnuts, almonds, and chopped rosemary if you’re feeling herbal. Knead just enough to distribute everything evenly, being careful not to overwork the dough.
Step 6: Shape and Final Rise
Shape the dough into a round or oval loaf, and transfer it to a parchment-lined baking sheet. Lightly cover and let the dough rise a second time—about 30 to 40 minutes. This step gives your Mediterranean Harvest Bread with Fruit and Nuts its final lightness.
Step 7: Score and Bake
Preheat your oven to 375°F. Using a sharp knife, make a few confident slashes across the top of the loaf. This helps control the expansion while baking and creates that artisanal look. Bake for 35 to 40 minutes, until the crust is deep golden and the loaf sounds hollow when tapped.
Step 8: Cool Completely
Let your glorious bread cool completely on a wire rack—this is crucial for texture and prevents a gummy crumb. The wait will be worth it! Once cooled, slice and experience all those sun-drenched Mediterranean flavors.
How to Serve Mediterranean Harvest Bread with Fruit and Nuts
Garnishes
A dusting of powdered sugar gives the loaf a rustic, festive look, while a drizzle of honey or a sprinkle of fresh rosemary just before serving enhances those natural flavors. For a classic touch, spread a thin layer of good-quality butter or mascarpone and let it melt right in.
Side Dishes
Pair slices with soft cheeses—think goat cheese, brie, or mascarpone—or set the bread alongside your favorite charcuterie board. It’s stellar with olives, roasted peppers, and a glass of crisp white wine for a true Mediterranean meal.
Creative Ways to Present
Try slicing Mediterranean Harvest Bread with Fruit and Nuts into thick wedges, toast lightly, then top with ricotta, a drizzle of honey, and a scatter of pistachios. For a brunch centerpiece, arrange slices in a rustic bread basket, interspersed with whole fruits and sprigs of rosemary.
Make Ahead and Storage
Storing Leftovers
Once thoroughly cooled, wrap the bread tightly in plastic wrap or store it in an airtight container. At room temperature, Mediterranean Harvest Bread with Fruit and Nuts will stay moist and flavorful for up to three days. If you notice it starting to dry out, try lightly toasting a slice to bring back the softness.
Freezing
This bread is surprisingly freezer-friendly. Slice the loaf, wrap individual portions in plastic wrap, and stash them in a freezer bag. They’ll keep beautifully for up to three months without losing flavor or texture—perfect for enjoying the Mediterranean Harvest Bread with Fruit and Nuts whenever a craving hits.
Reheating
To reheat, simply thaw at room temperature or pop slices in a toaster or low oven until just warmed through. A quick reheat freshens up the flavors and revives the lavish aromas of fruit, nuts, and rosemary.
FAQs
Can I substitute other dried fruits or nuts in this recipe?
Absolutely! Mediterranean Harvest Bread with Fruit and Nuts is wonderfully adaptable. Swap in dried cranberries, dates, or cherries for a different burst of flavor, or use pecans or hazelnuts if you prefer. Just keep the overall measurements consistent for best results.
Is this bread sweet or savory?
It strikes the perfect balance. The fruit brings natural sweetness, while the rosemary, nuts, and whole wheat keep things hearty and savory. This dual personality makes it ideal for everything from sweet breakfasts to savory cheese boards.
Do I have to use fresh rosemary?
Not at all—the rosemary is totally optional. It adds a Mediterranean herbal note, but if you’re not a fan or can’t find it, the bread is still stunning without it.
Can I make Mediterranean Harvest Bread with Fruit and Nuts gluten-free?
While this specific recipe isn’t written for gluten-free flour, you can experiment with your favorite gluten-free blend. Just keep in mind that texture and rise may vary, so patience and a little trial and error are key!
How do I know when the bread is fully baked?
The loaf should sound hollow when tapped on the bottom, and the crust will turn a rich golden brown. If you’re unsure, an instant-read thermometer inserted into the center should read about 200°F.
Final Thoughts
If you’re searching for a bread that brings warmth and a touch of celebration to the table, this Mediterranean Harvest Bread with Fruit and Nuts is the answer. I hope you’ll gather these inviting ingredients and create a loaf to share with family and friends—it never fails to make any meal feel just a bit more special.
