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Hazelnut and Apricot Bread
Preparation info
- Makes
2
Loaves - Difficulty
Easy
Appears in
By Shaun Hill
Published 1990
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 5 fl oz 150
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
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