Hazelnut and Apricot Bread


Preparation info

  • Difficulty


  • Makes


    Small Loaves

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About


  • 15g (½ oz) fresh yeast (½ × 1 oz cake)
  • 120 ml ( fl oz/½ cup) lukewarm milk
  • 1 tablespoon honey
  • 110g (4 oz/ cup) ready-to-eat dried apricots, roughly chopped
  • 140ml (fl oz/½ cup) boiling water
  • 450g (1 lb) white bread flour (3 cups unbleached all-purpose flour)
  • 85g ( oz/ cup) hazelnuts, toasted and chopped
  • 1 teaspoon salt
  • 2 tablespoons hazelnut oil
  • 60g ( oz/ cup) rye flour


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 2 × 450g (1 lb) loaf tins. Cover and leave to prove for about 1 hour.

Heat the oven to 220°C (425°F/Gas 7) and bake the loaves for 40 minutes, then turn out onto a wire rack to cool.