Today, Fruit Toast

December 3, 2014

Fruit bread is an art form, a tricky endeavor, encouraging firm opinions from aficionados. And in my opinion, it all comes down to the ingredients.

I’m not one to be too dogmatic about what fruit is included, though I lean towards dried figs and large raisins with more affection than sultanas and dates. My main request is that the base be dense and chewy (preferably sourdough), and it must be decorated with dried fruit of the plumpest, richest variety, whether (preservative free) dried apricots, little currants or speckled figs. You cannot fake quality ingredients and for that, I’ll gladly pay eight dollars a loaf.

Sliced a little too thick,  gently toasted and served with a creamy pat of lightly salted butter (and perhaps a spoonful of berry jam that I never end up eating), it is a breakfast I assemble too infrequently for my liking. Why? Well, I tend to get caught up with visions of grand breakfasts. My need to prepare and stir, flip and fold on weekend mornings means I rarely simply slice and toast. It’s only when I’m sick, tired or perhaps have had a little too much to drink the night before that I reach for a loaf at the shops, adding it to my coffee order. Ben is always pleased when I do, as am I. Especially as our local shops store this lovely loaf by Lievito bakery. I might have to start drinking more keenly on the weekend.

This morning I defrosted two slices of Lievito’s rye, raisin, fennel and orange fruit bread for breakfast. Their preparation includes fennel seeds, which intrigues and large, super juicy raisins, which please my sensibilities. It’s yielding but substantial, and balanced in its sweet, sour and savoury qualities. This variety is our favourite, along with Flinders Sourdough and Tivoli Road’s fruit toasts. Tell me, do you have a favourite fruit bread?

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♥ Lievito Fruit Toast
Butter
Home Hill Berry Jam
♥ Coffee, black

What did you have for breakfast today?

Heidi xo

 

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  • Lynn December 3, 2014 at 11:22 am

    I love the look of all that fruit studded into the toast. I have only had Cinnamon Raisin growing up, but I know I’d love it with figs….can you imagine? Drool.

    • Heidi December 4, 2014 at 10:05 am

      Right?! Figs in fruit toast are the best x

  • Elisa December 3, 2014 at 12:51 pm

    When it comes to fruit loaf, I would highly, highly recommend Baker D. Cirico’s sourdough loaf from Carlton. Packed with figs, apricots, raisins and seeds, it is simply divine (with butter, naturally).

    • Heidi December 4, 2014 at 10:05 am

      I’m on it, Elisa!! Thank you so much for the tip x

  • laurasmess December 4, 2014 at 6:39 pm

    I love sourdough fruit loaves, particularly when peppered with fennel seeds and plump slices of fig. There’s one that a tiny cafe in Guildford (a town about half an hour from my house) sells, thickly sliced and toasted with churned butter and snips of fresh fennel fronds… you must do that next time. It’s grand). I’ve never found out who actually bakes it. You’ve inspired me to buy some for home as well. Fruit toast is too wonderful to be saved for cafe breakfasts xx

    • Heidi December 9, 2014 at 5:52 pm

      fennel butter – YES! You’re a gem x

  • Nicole- Seeking Victory December 5, 2014 at 12:10 pm

    I have to admit I had kind of forgotten about fruit toast. I used to eat it all the time but it somehow escaped my memory. Now it is all I can think about 😉

    • Heidi December 9, 2014 at 5:52 pm

      Haha, hope you get some soon x