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Jul 29, 2008 02:44 PM

Fruit Nut Bread recipe for crackers

On a recent visit Beecher's Cheese in Seattle, I bought a package of Fruit Nut Crostini, made by Anjou Bakery ( I wish I could have visited the bakery too...check out the pictures and tell me you're not drooling!

Anyway...according to the package, the crostini are made from a wholegrain bread filled with raisins, currants and nuts, which is sliced thin and then toasted. They're amazing. I'd like to use them as the base for hor doerves (think pear, prosciutto and gorgonzola) but a) I haven't seen them here in the Boston area and b) their size would like make this messy eating! So now I'm on a mission to find a recipe for a dense raisin nut bread so I can try to make a similar cracker from scratch. Aggressive, I know, but I've also seen similar "crackers" in a bread basket at a restaurant in the suburbs of Boston, and I'm hooked.

Can anyone help?


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  1. Link works better if you click on the link for Fruit Nut Crostini on this page:
    Could you use something like this and substitute currants and nuts, leaving out the banana? It certainly appears as though the bread would be dense.
    or perhaps this one with a few adjustments:

    1. This works:

      Raisin Fruit Crisps
      makes 4 loaves about 160 crisps)

      1/4 cup unsalted butter
      4 cups all purpose flour, leveled off
      1 1/2 cups seedless raisins or chopped dried apricots
      1 cup sunflower seeds, toasted
      1/2 cup sesame seeds, toasted
      1/4 cup brown sugar
      1 tbsp baking soda
      1 tsp salt
      1 3/4 cup buttermilk
      1 tbsp molasses
      1 egg white, whisked

      Preheat oven to 375 '. Position rack in the centre. Stir butter in a small saucepan over medium heat, until melted and golden, about 3 minutes. Remove from heat. Combine seeds, fruit, and dry ingredients in a large bowl. Stir to blend. Combine liquids and pour over dry ingredients in bowl. Stir with a wooden spoon just enough to moisten the flour. Transfer to a floured surface and gently knead to bring the dough together. Do not over-knead. Divide dough into 4 logs 10" by 2" and gently flatten the tops. Place on a parchment lined baking sheet leaving 2 " between. Brush with egg white. Bake in a preheated oven for 35 minutes. Loaves should be golden and sound hollow when tapped. Cool on a rack. To make crackers, heat oven to 350'. Use a sharp or serrated knife to slice each loaf into less than 1/4 inch thick slices. Lay out in a single layer on a parchment lined baking sheet and bake until golden and crisp, about 15 - 18 minutes. Store in a tightly covered container at room temperature for a few days, or freeze.

      Notes: I used a combination of raisins, dark and light and apricots to make up the volume. My sesame seeds just happened to be black. Didn't have buttermilk so use non-fat natural yogurt and acidulated (with lemon juice) milk to make up the volume. Recipe seems to be quite tolerent of substitutions. I froze 3 of the four logs for later use and that seemed to work too.


      1 Reply
      1. re: Else

        Else, Did you freeze before baking then thaw and bake?