I recently purchased a new bag of Bob’s Red Mill whole wheat flour and on the side of the bag was a recipe that after reading – I had to try. I called Stella in to the kitchen and asked her to read the recipe – well she decided the same thing – this bread had to be made! This recipe had milk as one of the ingredients – so I wanted to wait until we received a fresh delivery of our raw milk. Yesterday started off sunny, but then the weather turned and the wind picked up, fog settled on the mountain tops and the rain started with some drizzle – perfect bread making day. Bread is the prefect thing to warm the house and our senses.
You need to plan ahead for this bread since there is some soaking.
Apricot and Raisin Bread
1/2 cup dried apricots (I used ours that we dried last summer)
3/4 cup milk (preferably whole and raw, but if not at least whole)
2 cups flour (whole wheat, white, sprouted or a combo)
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon (the recipe called for 1/2 tsp nutmeg, but mine is in storage)
1/4 cup butter (cold)
1/4 cup sugar
1/2 cup raisins
1 egg, beaten
1. Cut up apricots to 1/2″ pieces (or there abouts) and place in a bowl.
2. Pour the milk in, stir and allow to soak for 4 hours.
3. When the 4 hours is up – preheat the oven to 350 degrees and grease (butter) a loaf pan – set aside.
4. In a large bowl combine the flour, baking soda, baking powder, salt and cinnamon – mix well.
5. Cut the butter into the flour recipe.
6. Add the sugar and raisins – mix.
7. Make a well in the center of the flour mixture and add the beaten egg, milk and apricots.
8. Mix well to make a soft dough – I ended up using my hands to mix.
9. Place the dough into the loaf pan and spread it out with your fingers.
10. Bake for 30 minutes or when a toothpick comes out clean.
11. Turn loaf out and cool on a wire rack.
This was really good and not very sweet at all!