Apricot and Walnut Loaf Recipe

15 g/0.5 oz fresh yeast or 20 ml/4 tsp dried yeast
30 ml/2 tbsp clear honey
300 ml/0.5 pt/1.25 cups warm water
25 g/1 oz/2 tbsp butter or margarine

225 g/8 oz/2 cups wholemeal (wholewheat) flour
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp salt
75 g/3 oz/0.75 cup walnuts, chopped

175 g/6 oz/1 cup ready-to-eat dried apricots, chopped

Method:

Blend the yeast with a little of the honey and a little of the water and leave in a warm place for 20 minutes until frothy. Rub the butter or margarine into the flours and salt and make a well in the centre. Mix in the yeast mixture and the remaining honey and water and mix to a dough. Mix in the walnuts and apricots and knead until smooth and no longer sticky. Place in an oiled bowl, cover and leave in a warm place for 1 hour until doubled in size.

Knead the dough again and shape into a greased 900 g/2 lb loaf tin (pan). Cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 20 minutes until the dough has risen just above the top of the tin. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes until golden brown and hollow-sounding when tapped on the base.