Bread with apricots and almonds

Bread with apricots and almonds
Makes: 1 loaf
Prep time:
Cook time:
Total time:
  • 60 gr dried apricots
  • 60 ml amaretto liqueur
  • 7 gr yeast
  • 225 gr beer
  • 100 gr wholemeal flower
  • 225 gr white flour
  • 50 gr rye flour
  • 7 gr salt
  1. Soak the dried apricots in the amaretto liqueur.
  2. Pour the lukewarm water in a bowl, add the yeast and mix well. Allow to rest for 5 minutes then add the flours, and the salt. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, until doubled in size in a draft free spot, about 90 min.
  4. Grease a cake tin and line the base with baking paper.
  5. Add the dried apricots and the amaretto liqueur to the dough and knead until incorporated. Knead the dough briefly, shape it into a loaf and place it in the tin.
  6. Let the dough prove, in a draft free spot and covered with cling film, until doubled in size, about 90 min.
  7. Preheat the oven to 180˚C.
  8. Bake the bread for 20 min or until golden and done. Remove from the tin and cool on a wire rack.
Stuff to know
The water is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
It is possible to replace the rye flour by white flour.