Mix the yeast with the lukewarm milk and honey and leave for 10 minutes to froth up. At the same time, soak the apricots in the boiling water for 10 minutes.
Mix the flour, hazelnuts and salt together in a large bowl. Pour in the yeast mixture, followed by the hazelnut oil and the apricots along with their soaking liquid. Work into a soft dough.
Knead for 10 minutes then leave, covered, with plastic wrap, for 1 to 1½ hours to prove.
Knock back the risen dough and turn out onto a work surface covered with the rye flour. Divide the dough in half and knead each piece for 1 minute in the rye flour.
Shape into loaves and place into
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