Name: Apricot and honey bread
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 2 1/2 cup plain flour; 1 1/2 cup wholemeal plain flour; 1/4 cup each sunflower seeds, linseeds, slivered almonds; 7 gram sachet dried yeast; 2 teaspoon ground cinnamon; 1 teaspoon salt; 1 1/2 cup milk; 1/4 cup honey; 1/2 cup chopped dried apricots; 30 gram butter, melted, plus extra, to serve

Apricot and honey bread

This beautiful sweet loaf is packed full of fruit and nuts, and is best enjoyed served warm or toasted with a spread of butter.

Serves 8

Prep

30M

Cook

30M

Total

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Ingredients

2 1/2 cup plain flour

1 1/2 cup wholemeal plain flour

1/4 cup each sunflower seeds, linseeds, slivered almonds

7 gram sachet dried yeast

2 teaspoon ground cinnamon

1 teaspoon salt

1 1/2 cup milk

1/4 cup honey

1/2 cup chopped dried apricots

30 gram butter, melted, plus extra, to serve

Method

1.In a large bowl, sift flours together, returning husks. Stir in seeds, almonds, yeast, cinnamon and salt. Make a well in the centre.

2.In a small saucepan, combine milk and honey. Stir over a low heat until lukewarm. Add to dry ingredients, stirring with a wooden spoon to form a soft dough.

3.Turn onto a lightly floured surface and knead 8-10 minutes, until smooth and elastic. Place in a lightly greased bowl. Cover with tea towel. Set aside in warm place 1 hour, until doubled in size.

4.Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease a large oven tray. Punch down dough with fist to release gas. Turn onto a lightly floured surface. Knead dough 2-3 minutes. Roll out to 25x35cm rectangle, about 1cm thick. Sprinkle apricots over. Starting from short end, roll up.

5.Place on tray. Brush lightly with butter. Set aside in a warm place 30-45 minutes, until almost doubled in size.

Sprinkle dough with a combination of mixed fruit – try sultanas, dried figs and snipped dates. This loaf freezes well.
Note

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Ingredients

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