Hazelnut and Apricot Bread

Name: Hazelnut and Apricot Bread
Yield: Makes 2 Loaves
Ingredients: 4 oz (100 g) dried apricots; 2 oz (50 g) hazelnuts; 1 lb (450 g) strong white flour; 1 fl oz (25 ml) nut oil, preferably hazelnut; 1 teaspoon salt; 2 oz (50 g) rye flour; ½ oz (15 g) fresh yeast; 5 fl oz (150 ml) skimmed milk; 1 teaspoon honey

Preparation info

Makes
2
Loaves

Difficulty
Easy

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

This bread is good on its own, as a tea bread or with cheese. It is a white flour and yeast dough rolled in rye flour for extra flavour. Very simple and quick to make.

Ingredients

½ oz (15 g) fresh yeast
5 fl oz (150

Dessert
Snack
Vegetarian
Bread

Method

Mix the yeast with a tablespoonful of lukewarm skimmed milk and the teaspoonful of honey. Leave this somewhere warm for 10 minutes to froth.
Chop the hazelnuts and apricots fairly roughly. You want to see and taste both in the finished loaf, but you won’t want to break a tooth on an unexpected whole hazelnut.
Mix the white flour, apricots, hazelnuts and