Serves 8
225 min
Walnut Apricot Bread
Recipe GLPR6f045d685ea0fd
A hearty, rustic yeast bread studded with toasted walnuts and chewy dried apricots. The nutty sweetness of the walnuts combines beautifully with the tangy apricot flavor, creating a bread that is equally at home at breakfast, as a snack, or alongside a meal. This naturally vegan loaf develops a subtle tang from the long fermentation and has a tender crumb with wonderful texture.
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Ingredients
1 cup lukewarm water
2½ teaspoons active dry yeast
2½ cups bread flour, divided
1 cup raw walnuts, coarsely chopped
14 dried Turkish apricots, coarsely chopped
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
Directions
Combine the lukewarm water and yeast in a large mixing bowl. Let sit for 5 minutes until the yeast becomes foamy and active, indicating it is alive and ready to use.
Add 1 1/2 cups of the bread flour to the yeast mixture and stir until combined. Cover the bowl with a damp towel and let rest for 20 minutes. This initial fermentation develops flavor and helps with dough development.
Stir the olive oil and salt into the dough. Gradually add the remaining 1 cup of bread flour, stirring until the dough comes together into a shaggy mass that pulls away from the bowl sides.
Turn the dough out onto a lightly floured work surface and knead for 8 to 10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky.
Fold the chopped walnuts and apricots into the kneaded dough, working them in until evenly distributed throughout.
Shape the dough into a round or oval loaf and place it seam-side up in a banneton basket or bowl lined with a floured towel. Cover loosely with plastic wrap and let rise in a cool spot for 2 to 3 hours, or until it has nearly doubled in size and a gentle poke leaves a slight indent.
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or covered baking vessel inside to heat.
Turn the risen dough out onto parchment paper. Using a sharp knife or bread lame, score the top with a decorative cut to allow steam to escape during baking.
Carefully transfer the dough (on the parchment) into the hot Dutch oven. Cover with the lid and bake for 30 minutes to trap steam and develop a crispy crust.
Remove the lid and bake for an additional 5 to 10 minutes, until the crust is deep golden brown. The bread should sound hollow when tapped on the bottom.
Turn the bread out onto a wire rack and let cool completely before slicing. This cooling time allows the interior to set properly.
