This fruit bread is so easy to make using your Thermal device. Your whole family will love it.

Tip – leave to cool completely before slicing, this will stop it from shredding apart.

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February 20, 2018
  • 15m
  • 40m
  • 55m
  • 1


  • 1 tbsp. dried yeast
  • 300 g luke warm water
  • 500 g bakers flour
  • 1 tsp. salt (iodised)
  • 1 tsp. sugar (white or rapadura)
  • 25 g extra virgin olive oil
  • 10 g chia seeds
  • 20 g pepitas
  • 20 g sunflower seeds
  • 100 g sultanas
  • 50 g craisins
  • 50 g diced apricots
  • Black sesame seeds to sprinkle on top


  1. Place yeast and water into your mixing jug and stir 2 mins/temp 37/speed 2. Ensure that all the yeast has dissolved, otherwise repeat for a further minute
  2. Add all other ingredients and knead for 5-6 minutes. The trick with fluffy bread is to knead it for a quite a while
  3. Tip out dough into a lightly floured bowl and cover with a clean tea towel
  4. Leave in a warm sport (but not direct sunlight) to prove for at least 40 mins (or until doubled in size)
  5. Grease your bread tin well - I used extra virgin olive oil and then placed a bit of baking paper in as well
  6. When dough has risen enough roll out dough on a lightly floured surface into a rectangle shape the same width of your bread tin
  7. Roll up dough, like a swiss roll (not to tight) and place into your bread tin with the rolled edge down. Sprinkle with sesame seeds
  8. Cover with a clean cloth again and leave to prove and rise for another 30mins
  9. To check if your dough is ready to cook gently press with your finger and if the dent remains it is ready to bake
  10. Put bread into a cold oven and turn oven on to 200C. Bake for 30-40mins or until golden brown. To test if bread is cooked it should sound hollow when tapped
  11. Remove from tin and allow to cool on a wire rack. Don\'t slice your bread until it is completely cold - it is easier that way (hard I know!)
  12. Serve toasted with butter
  • 8-10