Wholemeal Seed & Grain Apricot Loaf by Allinson's

  • Total Time

    3h 5m
    • Prep Time

      2h 30m
    • Bake Time

      35m
  • Serves

    8

  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/V/Veg
    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian
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This classic wholemeal seed & grain loaf has a twist. We've added dried apricots to the mix which really brings this loaf to life. If you haven't tried this recipe yet, make sure you do. It's delicious. 

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.

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