Hazelnut and Apricot Bread

Preparation info

  • Difficulty


  • Makes



Appears in

Shaun Hill's Cookery Book

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.


  • ½ oz (15 g) fresh yeast
  • 5 fl oz (150 ml) skimmed milk
  • 1 teaspoon honey
  • 2 oz (50 g) hazelnuts
  • 4 oz (100 g) dried apricots
  • 1 lb (450 g) strong white flour
  • 1 teaspoon salt
  • 1 fl oz (25 ml) nut oil, preferably hazelnut
  • 2 oz (50 g) rye flour


  1. Mix the yeast with a tablespoonful of lukewarm skimmed milk and the teaspoonful of honey. Leave this somewhere warm for 10 minutes to froth.
  2. 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.
  3. Mix the white flour, apricots, hazelnuts and salt in a large bowl.
  4. Add the oil, remaining milk and 5 fl oz (150 ml) water to the yeast. Mix these together and pour them on to the dry ingredients in the bowl.
  5. Knead to a firm dough. Cover with cling film and leave in a warm place until the dough has doubled in volume, probably about an hour.
  6. Knock back the dough by kneading it again for a few seconds. Divide the dough into two and roll each half in rye flour.
  7. Put the dough into two greased 1 lb (450 g) loaf tins, cover with cling film and leave in a warm place to prove a second time. When the dough has doubled in bulk (this will probably take less time than the first proving), the bread is ready to bake.
  8. Preheat the oven to 425°F (220°C) Gas 7. Bake the two loaves for 35-40 minutes. Remove from tins, and cool on wire racks.