Apricot Bread

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This bread is very nice and I like that it’s made with whole wheat flour. For a lighter loaf, you can use half all-purpose and half whole-wheat. Try this bread with some brie, goat or cream cheese for a great treat. This bread is also great toasted.

Apricot Bread


1/2 cup apricot juice (from can of apricots in natural syrup – see note below)
1 Tbsp. honey
3/4 cup water
12 dried apricots
500g (1lb.) whole wheat flour (or half all-purpose and half whole-wheat)
2 tsp. instant yeast
1 tsp. salt


For apricot juice, use the juice from a can of apricots in natural syrup. If there isn’t enough juice to make up 1/2 cup, use a little extra warm water.
Place the dried apricots in a bowl. Pour boiling water over them and leave to stand two minutes. Drain well and cup into small pieces.
In a large bowl or stand mixer, add apricot juice, water and honey. Combine the flour and yeast in another bowl. Add about half the flour to the liquid ingredients and mix well. Add apricots and salt. Combine. Add the rest of the flour until dough comes together. Knead by hand for 7-10 minutes or about 4-5 minutes in a stand mixer.
Place dough in an oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about an hour. Punch the dough down. Divide in half. Form the dough into two round loaves, free form. Cover with greased plastic wrap again and let rise in a warm spot until doubled again.
Bake in a 425° F. oven for 25 to 30 minutes or until the loaf sounds hollow when tapped on the base and sides.
Adapted from a Bread and Beyond recipe from Beverley Sutherland Smith

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