Lightly sweetened with maple syrup and full of apricots and walnuts, this extra hearty bread is just what you want on a cool fall morning.
adapted from The King Arthur Flour Baker's Companion
Whole Wheat Apricot-Walnut Bread
About This Recipe
|Yield:||makes 1 loaf|
|Active time:||20 minutes|
|Total time:||3 hours 30 minutes|
|Special equipment:||stand mixer, 8 1/2 by 4 1/2-inch loaf pan|
|This recipe appears in:||Wake and Bake: Whole Wheat Apricot Walnut Bread|
- 1 1/2 tablespoons instant yeast
- 3 1/2 cups (about 14 ounces) whole wheat flour
- 2 teaspoons salt
- 1 1/2 cups water
- 6 tablespoons maple syrup
- 3 tablespoons olive oil
- 1 cup diced dried apricots
- 1/3 cup chopped walnuts
In the bowl of a stand mixer, whisk together yeast, flour, and salt. Add water, maple syrup, and olive oil to the bowl and stir until a shaggy dough forms. Stir in apricots and walnuts; let rest 10 minutes.
Use the dough hook attachment of the stand mixer to knead the dough on low speed until elastic, 10 minutes. Lightly grease a large bowl with olive oil and place dough in the bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease loaf pan with olive oil. Place dough in pan and smooth to fill. Cover with a towel and let rise in a warm place for 1 hour.
Preheat oven to 350°F. Bake bread until golden, about 45 minutes. If the crust is coloring too much towards the end of baking, cover loosely with foil. Turn bread out of pan and transfer to a wire rack to cool.