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No-knead fruit loaf

Serves   8
Prep time: 15 mins + resting (12+hours)
Cooking time: 45 mins

Fill your kāinga with the smells of freshly baked bread. This no-knead fruit loaf is worth all the love put into it; dotted with fruit and nut pieces and a warming cinnamon flavour.





  • 4 cups Pams plain flour 
  • ¾ tsp active yeast
  • 1tsp cinnamon
  • 1 cup Tasti Original Fruit Mix 
  • ¾ cup walnut pieces 


  1. In a bowl, stir together the flour, yeast, cinnamon, fruit mix, walnut pieces and a generous pinch of salt. Add up to 2 ½ cups of warm water, stirring until a soft but slightly sticky dough forms. Cover, and leave to rest overnight at room temperature.
  2. Using wet hands, fold the dough a few times to release any trapped air. Shape the dough into a round on a piece of floured baking paper, making sure it is seam side down.
  3. Dust the top of the dough with flour, then cover with an upside-down bowl for 90 minutes. 
  4. Place a lidded cast-iron casserole dish into the oven and preheat to 220 degrees celsius. Score the top of the dough, then carefully lower it into the preheated dish. 
  5. Cover and bake for 30 minutes, then remove the lid and bake for a further 10 minutes or until golden brown. Once baked, transfer to a cooling rack and leave to cool before serving!

Top tip:

Serve with soft butter and fruit jam for a delicious, simple breakfast or afternoon tea.