Wholemeal Seed & Grain Apricot Loaf by Allinson's

Method

1. Mix together the flour, salt and sugar in a large bowl. Stir in the yeast and apricots. Mix the oil and water together.

2. Make a well in the centre of the flour mixture and add the warm water and oil mix. Mix together until a soft dough starts to form. Turn the dough onto a lightly floured surface.  Knead until smooth and elastic, this can take up to 10 minutes. This could also be done using a dough hook of your free-standing mixer.

3. Lightly grease a clean mixing bowl. Cover the bowl with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes - 1 hour or until the dough has doubled in size.

4. Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g (23 x 13cm) loaf tin.

5. Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes - 1 hour or until the dough has doubled in size.

6. Preheat your oven to 200°C, fan 180°C, gas mark 6.

7. Slit the dough in a criss cross pattern with a sharp knife and sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Bake for 30 - 35 minutes or until the bread is risen, golden brown and sounds hollow when tapped underneath.

8. Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.