Apricot and honey bread

Womans~Day

Cooking time: More than 1 hour

Serves: 4

Type: Cake; Bread

Tools

Kitchen friendly view

Ingredients

2½ cups plain flour
1½ cups wholemeal
plain flour
¼ cup each sunflower seeds, linseeds, slivered almonds
7g sachet dried yeast
2 teaspoons ground cinnamon
1 teaspoon salt
1½ cups milk
¼ cup honey
½ cup chopped dried apricots
30g butter, melted,
plus extra, to serve

Preparation method

In a large bowl, sift flours together, returning husks. Stir in seeds, almonds, yeast, cinnamon and salt. Make a well in the centre.
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.
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.
Preheat oven to hot, 200°C. 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 25 x 35cm rectangle, about 1cm thick. Sprinkle apricots over. Starting from short end, roll up.
Place on tray. Brush lightly with butter. Set aside in a warm place 30-45 minutes, until almost doubled in size.
Bake 25-30 minutes, until golden and loaf sounds hollow when tapped. Transfer to a wire rack to cool. Serve fresh or toasted with extra butter.

TOP TIP

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

Also in this section

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One cup apricot cake

Sautéed apricots with maple syrup, ricotta and almonds

Apricot coconut slice

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