Rosemary, walnut and apricot bread

Rosemary, walnut and apricot bread

You need to factor in proving time for this loaf, but it's worth the wait!

Makes 1 Loaf

Preparation time 30 minutes plus 3 hours proving time

Cooking time 25 minutes

Ingredients

350g strong white flour

150g rye flour

2 tablespoons dried yeast

1 teaspoon salt from Spice Mountain

2 tablespoons chopped rosemary from Only Organics

2 tablespoon walnut oil

300ml tepid water

2 tablespoon black treacle

125g organic apricots, roughly chopped

100g walnut, roughly chopped from Turnips

Method

In a large mixing bowl, stir together the flours, yeast, salt and rosemary. Stir together the walnut oil, water and treacle, stirring well to dissolve the treacle.

Using a table knife, quickly stir the water mixture into the flour. As soon as the mixture clumps together, wipe off your knife and use your hand to bring everything together.  Add a little more water if the mixture looks a little dry. It is better the mixture is a little sticky than too dry.

Knead on a very lightly floured surface for around 5 minutes until the dough is smooth and elastic. Place in a floured bowl, cover and prove for around an hour and a half until the dough is about twice the size. 

Turn the dough out, flatten it a little then scatter over the apricots and walnuts. Fold the dough over the fruit and start to knead the dough to incorporate all the bits! This will take a little doing!

Shape the bread into a large thick oval and place on a floured baking tray. Make a few slashes in the top of the bread and dust with flour then prove again until doubled in size.

Preheat the oven to 220°C/gas mark 7. Bake the loaf for 25 – 30 minutes until it makes a deep resonant sound when you tap the bottom of the loaf. Cool.

Serve with a cheeseboard or toast and top with a good layer of butter and honey.