I’m not a fan of wholemeal bread, if I do make wholemeal bread, I have to ‘flavour’ it so that it’s not just ‘wholemeal’ tasting. On Sunday, I chose oat and appricot to add flavour to the bread.

Some find bread making too tedious because of the wait time during resting and proofing, but while the bread is resting for an hour on Sunday, I napped for an hour too.

apricot and oat bread resting

My 2 girls were actually peeling off the oats to eat, before it was baked, and after it was baked.
apricot and oat bread - just out of the oven

The pieces of apricot looks a bit like salted eggyolk don’t they? But they are definitely healthier.
slices of apricot and oat bread

We ran out of good cheese at home, but luckily I have a nice ripened avocado. This morning for breakfast, I just toasted the bread, spread some butter and topped the bread with avocado, one of my favourite way of eating bread.
my favourite way of eating my bread

♥Oat and Apricot Wholemeal Bread♥
I’d combined Jamie Oliver’s basic bread and Richard Bertinet’s recipe, this can be your standard bread recipe, just replace wholemeal flour with bread flour, or other flour. The ratio between bread flour and other flour can be 80% : 20%; or 60% : 40%; etc; depending if you wanted a heavier or a lighter bread
(makes 2 medium loaves or 3 small loaves)

You’ll need

300g strong white flour (or bread flour)
200g strong wholemeal flour
1 sachet of instant yeast (~11g)
2 tbs honey
1 tbs salt
330g water (I weigh mine, yes)
200g dried apricot roughly chopped
80g oats (for coating)

Method

1) Mix all the dry ingredients together.

2) Then add in the honey and the water, mix and knead it (I used my kitchenaid dough hook and knead for about 3 minutes on low to combine the ingredient and then another 7 mins on medium to work the dough, if you are using hand, the sequence should be the same).

3) Add the apricots at the end of the kneading and mixed until they are distributed evenly.
Form the dough into a ball, then place in a lightly floured bowl, cover with tea towel and rest for 1hr.

4) Turn the dough out to a lightly floured work surface, and divide into 3 pieces (or any quantity depending what kind of bread size you prefer). Shape them into balls (or loaves), cover with tea towel and leave to rest for 10mins.

5) Place oats on a plate, brush water on the surface of the loaf, coat the loaf with a generous layer of oat. Repeat for all 3 loaves.

6) Place the loaves on lined baking tray, making sure you leave about 3cm space in between each loaf, then leave to prove for 1hour or until they have double in volume.

7) Preheat oven to 250C (I normally do this 20 minutes before proving time up).

8) When loaves are ready, turn oven down to 220C, put the tray in with the loaves and bake for 20mins (for bigger loaves, baking time should also be increased).

Once baked the loaves should sound hollow when tapped on the base with your finger. Cool on wire rack.

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30 Responses to “Oat and Apricot Wholemeal Bread”

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