Hazelnut and Apricot Bread

Preparation info
  • Makes


    • Difficulty


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.


  • ½ oz (15 g) fresh yeast
  • 5 fl oz (150


  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