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WHOLEMEAL HONEYED HAZELNUT AND APRICOT LOAF
Strong Stoneground Wholemeal flour
A well-flavoured plaited loaf with plenty of flavour (though not sweet), tasty when simply buttered and excellent with cheese.
Makes one large loaf
- 500g Marriage’s Strong Stoneground Wholemeal flour
- 15g fresh yeast OR 1 x 7g sachet easy-blend dried yeast
- 1 teaspoon sea salt
- 100g ready to eat dried apricots, chopped
- 70g hazelnuts, toasted and halved
- 300ml milk, lukewarm
- 1 tablespoon honey
Mix the flour with the dried yeast (if using), salt, apricots and hazelnuts in a large mixing bowl. Make a well in the centre. If using fresh yeast, crumble it into the milk, and stir until smooth. Pour the milk and honey into the well in the flour, then gradually work the flour into the milk to make a soft but not sticky dough. If the dough is dry and difficult to work, add a little extra milk, if the dough feels sticky and won’t hold its shape, work in a little more flour.
Turn out the dough onto a lightly floured work surface and knead thoroughly for 10 minutes until it feels very elastic (the dough can also be mixed and kneaded in a large food mixer – use the dough hook, and low speed, knead for 5 minutes only).
Return the dough to the bowl, cover tightly or slip the bowl into a large plastic bag.
Leave in a warm spot until doubled in size – about an hour.
Punch down the dough to deflate then divide into 3 equal portions. Roll each portion into a sausage shape about 40cm long. Plait the 3 strands together, tuck the ends under neatly then transfer the plait to a lightly greased baking tray. Slip the tray into a large plastic bag and leave to rise until almost doubled in size, about 40 to 60 minutes – do not let the loaf get too big as it will lose definition. Meanwhile heat the oven to 200°C, 400°F, Gas Mark 6.
Bake the loaf for about 30 minutes, until an even golden brown, and the loaf sounds hollow when tapped underneath. Cool on a wire rack. Store in a cool bread bin. Best eaten within 4 days or toasted.
