Serves 8
210 min
Whole Wheat Apricot-Walnut Bread
Recipe GLPR19181a46903c9e
A hearty, nutritious artisan bread made with whole wheat flour, enriched with sweet dried apricots and crunchy walnuts. This yeast-risen loaf delivers a wonderful balance of nutty grain flavor, chewy fruit sweetness, and satisfying texture. Perfect for breakfast, sandwiches, or toasting.
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Ingredients
1 1/2 tablespoons instant yeast
3 1/2 cups 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
Directions
In a large mixing bowl, combine the water and maple syrup. Sprinkle the instant yeast over the liquid and let it sit for 5 minutes to bloom.
Add the whole wheat flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon or dough hook until a rough, shaggy dough forms. Do not overmix at this stage.
Fold in the diced dried apricots and chopped walnuts until evenly distributed throughout the dough.
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for approximately 2 hours, or until it has nearly doubled in size.
Turn the dough out onto a lightly floured surface. Gently shape it into a round or oval loaf without over-kneading. Place the shaped dough on a parchment-lined baking sheet or in a banneton proofing basket.
Cover the shaped dough with plastic wrap and let it rise for another 30 to 45 minutes at room temperature until puffy and increased in volume.
Preheat your oven to 450°F. If using a Dutch oven, place it in the oven to preheat as well.
Score the top of the loaf with a sharp knife or bread lame to allow steam to escape during baking. If using a Dutch oven, carefully transfer the dough into the hot Dutch oven. Otherwise, place the loaf directly on a baking sheet.
Bake for 35 to 40 minutes until the crust is deeply golden brown and the internal temperature reaches 205°F when measured with a meat thermometer inserted into the center of the loaf.
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
