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Grape and sultana bread

Name: Grape and sultana bread
Yield: 1 loaf, about 16 slices
Cuisine: International
Ingredients: 500 g Strong white bread flour; 300 g Water At room temperature.; 10 g Fine salt; 7 g Instant dried yeast; 30 g Unsalted butter Softened.; 20 g Flour for shaping Use sparingly.; 30 g Caster sugar; 75 g Small red seedless grapes Whole grapes, about 1–1.5 cm across; wash, dry and remove stems.; 75 g Soft sultanas Ready-to-eat; no added alcohol.

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Baking time: 40–50 min
Cuisine / style: International

International · Enriched fruit bread

Grape and sultana bread

A lightly sweet round loaf with whole red grapes and soft sultanas. Fold in the fresh grapes gently so they remain in distinct pockets.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	30 g	Softened.
Handling	Flour for shaping	20 g	Use sparingly.
Dough	Caster sugar	30 g
Inclusions	Small red seedless grapes	75 g	Whole grapes, about 1–1.5 cm across; wash, dry and remove stems.
Inclusions	Soft sultanas	75 g	Ready-to-eat; no added alcohol.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 40–50 min

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Plan for: 345 min total; 40 min active

Method

01 · Measure and prepare the separate additions
5–10 min
Use: Small red seedless grapes; Soft sultanas
Wash and thoroughly dry the grapes, then remove the stems. Keep them whole. Separate any clumps of soft sultanas.
Ready when: The additions are measured and ready, with no stems, stones or unwanted surface liquid.
01 Prepare AdditionsDry the whole grapes and separate the sultanas.
02 · Mix and develop the dough
11–14 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Unsalted butter; Caster sugar
Mix the dough flour, water, salt, yeast, softened butter and sugar. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after the flour is moistened.
Ready when: The dough is cohesive, soft and elastic; it stretches before tearing.
02 Mix KneadKnead a soft, elastic dough.
03 · Let the dough rise
60–90 min
Use:
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Ready when: The dough is visibly aerated and approximately doubled in volume.
03 Bulk RiseLet the dough rise until roughly doubled.
04 · Fold in the reserved additions
3–5 min
Use: Small red seedless grapes; Soft sultanas
Gently spread the dough into a thick rectangle. Scatter the sultanas and whole grapes over it, fold the sides over the fruit and repeat two or three gentle folds. Avoid squeezing or kneading the grapes.
Ready when: The additions are distributed without large clumps; most grapes remain intact.
04 Fold AdditionsFold the fruit in gently.
05 · Shape the fruit round
7–12 min
Use: Flour for shaping
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Fold the dough edges underneath to make one round about 20 cm across. Put seam-side down on the tray and dust lightly.
Ready when: The dough holds its shape and the additions are mostly enclosed.
05 ShapeShape one round loaf.
06 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
06 ProofProof until puffy.
07 · Bake until the bread centre is set
40–50 min
Use:
Make four shallow cuts about 5 mm deep to outline a square on top, avoiding any exposed grapes. Bake for 40–50 minutes. Cover loosely with foil if the top colours before the centre is cooked. Probe the bread in a thick section, avoiding fruit.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
07 BakeScore a square and bake until browned.
08 · Cool fully before slicing
90 min
Use:
Move to a rack and cool for at least 90 minutes. Slice only when the centre is cool.
Ready when: The crumb is set.
08 CoolCool fully before slicing.

What to look for

Stage	Look / feel for	Needs attention
Measure and prepare the separate additions	The additions are measured and ready, with no stems, stones or unwanted surface liquid.
Mix and develop the dough	The dough is cohesive, soft and elastic; it stretches before tearing.
Let the dough rise	The dough is visibly aerated and approximately doubled in volume.
Fold in the reserved additions	The additions are distributed without large clumps; most grapes remain intact.
Shape the fruit round	The dough holds its shape and the additions are mostly enclosed.
Proof and heat the oven	The dough is puffy and a light fingertip dent recovers slowly.
Bake until the bread centre is set	The base is firm and browned, and the bread centre reaches about 95°C.
Cool fully before slicing	The crumb is set.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The additions break down during mixing.	The dough was kneaded strongly after adding the fruit or flakes.	Stop mixing once evenly distributed and use a scraper for handling.	Develop the dough first and fold the additions in gently.
The crust colours before the centre is cooked.	Exposed fruit, chocolate or nuts brown quickly.	Cover loosely with foil and continue to the bread-centre and firm-base cues.	Check from the lower stated bake time and keep most additions inside the dough.

Storage: Once cool, refrigerate in a closed container within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months.; Contains: wheat, milk, sulphites if present in the fruit.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

A single pale slice with small cooked red-grape pockets and sultanas lies on a plain white plate, viewed from above. — One slice of grape-and-sultana bread.

Recipe

Grape and sultana bread

A lightly sweet round loaf with whole red grapes and soft sultanas. Fold in the fresh grapes gently so they remain in distinct pockets.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	30 g	Softened.
Handling	Flour for shaping	20 g	Use sparingly.
Dough	Caster sugar	30 g
Inclusions	Small red seedless grapes	75 g	Whole grapes, about 1–1.5 cm across; wash, dry and remove stems.
Inclusions	Soft sultanas	75 g	Ready-to-eat; no added alcohol.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Allow: 345 min total; 40 min active

How do I make it?

Measure and prepare the separate additions
5–10 min
Wash and thoroughly dry the grapes, then remove the stems. Keep them whole. Separate any clumps of soft sultanas.
Dry the whole grapes and separate the sultanas.
Ready when: The additions are measured and ready, with no stems, stones or unwanted surface liquid.
Mix and develop the dough
11–14 min
Mix the dough flour, water, salt, yeast, softened butter and sugar. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after the flour is moistened.
Knead a soft, elastic dough.
Ready when: The dough is cohesive, soft and elastic; it stretches before tearing.
Let the dough rise
60–90 min
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Let the dough rise until roughly doubled.
Ready when: The dough is visibly aerated and approximately doubled in volume.
Fold in the reserved additions
3–5 min
Gently spread the dough into a thick rectangle. Scatter the sultanas and whole grapes over it, fold the sides over the fruit and repeat two or three gentle folds. Avoid squeezing or kneading the grapes.
Fold the fruit in gently.
Ready when: The additions are distributed without large clumps; most grapes remain intact.
Shape the fruit round
7–12 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Fold the dough edges underneath to make one round about 20 cm across. Put seam-side down on the tray and dust lightly.
Shape one round loaf.
Ready when: The dough holds its shape and the additions are mostly enclosed.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Proof until puffy.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
Bake until the bread centre is set
40–50 min
Make four shallow cuts about 5 mm deep to outline a square on top, avoiding any exposed grapes. Bake for 40–50 minutes. Cover loosely with foil if the top colours before the centre is cooked. Probe the bread in a thick section, avoiding fruit.
Score a square and bake until browned.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
Cool fully before slicing
90 min
Move to a rack and cool for at least 90 minutes. Slice only when the centre is cool.
Cool fully before slicing.
Ready when: The crumb is set.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The additions break down during mixing.	The dough was kneaded strongly after adding the fruit or flakes.	Stop mixing once evenly distributed and use a scraper for handling. Develop the dough first and fold the additions in gently.
The crust colours before the centre is cooked.	Exposed fruit, chocolate or nuts brown quickly.	Cover loosely with foil and continue to the bread-centre and firm-base cues. Check from the lower stated bake time and keep most additions inside the dough.

Useful recipe notes

Storage: Once cool, refrigerate in a closed container within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months.

Contains: wheat, milk, sulphites if present in the fruit.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Grape and sultana bread at a glance

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Baking time: 40–50 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is visibly aerated and approximately doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	30 g	6%
Caster sugar	30 g	6%
Small red seedless grapes	75 g	15%
Soft sultanas	75 g	15%

Method

01 · Measure and prepare the separate additions

02 · Mix and develop the dough

03 · Let the dough rise

04 · Fold in the reserved additions

05 · Shape the fruit round

06 · Proof and heat the oven

07 · Bake until the bread centre is set

08 · Cool fully before slicing

What to look for

Troubleshooting

How do I make it?

Measure and prepare the separate additions

Mix and develop the dough

Let the dough rise

Fold in the reserved additions

Shape the fruit round

Proof and heat the oven

Bake until the bread centre is set

Cool fully before slicing

What can go wrong, and how can I fix it?

Grape and sultana bread at a glance