Diabetic Fruit Loaf Slices
ready in 3 h. 15 min.
Put the flour, salt and yeast into a bowl. Add a third of the lard and rub in with your fingers. Add about 3/4 of the water and mix to form a dough. Add as much of the remaining water as you need to mix to a soft dough.
Knead for about 5 minutes until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size, about 2 hours.
On a lightly floured board, roll the dough out to a rectangle about 20cmx40cm. Dot a third of the remaining lard over the surface of the dough. Scatter over a third of the fruit and trickle over 1 tbsp of the agave syrup.
Fold the top third of the dough down and the bottom third up so the dough is folded in three. Turn the dough a quarter turn and roll out and repeat this process twice more.
Roll the dough to a rectangle about 30cmx23cm. Brush the remaining agave syrup over the dough. From the longest edge, fold the dough in three. Place on a baking tray and cover loosely with plastic wrap. Leave to rise for 30 minutes.
Heat the oven to 220°C/200°C fan/425°F/gas 7. Bake the lardy cake for 30–35 minutes. Leave to cool before slicing.