Mix together the flour, salt and sugar in a large bowl. Stir in the yeast and apricots. Mix the oil and water together.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Preheat your oven to 200°C, fan 180°C, gas mark 6.
Step 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.
Step 8
Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.
Ingredients
MetricImperial
For the Loaf
500gAllinson's wholemeal seed & grain bread flour
1 tspSalt
1 tspSilver Spoon Caster Sugar
7gAllinson's Easy Bake Yeast
75gDried apricots (chopped)
2 tbspExtra virgin olive oil
300mlTepid water
Utensils
900g loaf tin (23x13cm)
3 Baker Ratings
Best recipe on the site so far - dropped dried fruit and used walnut oil - but otherwise mixture awesome and rise terrific. Tastes good too 😁
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0 bakers loved this!
used measures but substituted dates and walnuts , great rise and delicious
