Hazelnut and Apricot Bread

Name: Hazelnut and Apricot Bread
Yield: Makes 2 Small Loaves
Ingredients: 60g (2½ oz/⅓ cup) rye flour; 15g (½ oz) fresh yeast (½ × 1 oz cake); 1 tablespoon honey; 120 ml (4½ fl oz/½ cup) lukewarm milk; 110g (4 oz/⅔ cup) ready-to-eat dried apricots, roughly chopped; 140ml (4½fl oz/½ cup) boiling water; 450g (1 lb) white bread flour (3 cups unbleached all-purpose flour); 85g (3½ oz/⅔ cup) hazelnuts, toasted and chopped; 1 teaspoon salt; 2 tablespoons hazelnut oil

Preparation info

Makes
2
Small Loaves

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

Ingredients

15g (½ oz) fresh yeast (½ × 1 oz cake)

Bread
Vegetarian

Method

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,