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 salt in a large bowl.
Add the oil, remaining milk and 5fl oz (150ml) water to the yeast. Mix these together and pour them on to the dry ingredients in the bowl.
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.
Knock back the dough by kneading it again for a few seconds. Divide the dough into two and roll each half in rye flour.
Put the dough into two greased 1lb (450g) 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.
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.