Description
A loaf that is slightly sweet and tender with sticky apricot spread, chewy apricot pieces and crunchy almonds. If the dough is too wet, just slowly add a bit more flour (I added about 1/2 cup). Make sure to distribute the filling very evenly or you will have very uneven swirls. If your apricots are very dry, soak them in some hot water for about 15 minutes.
Ingredients
Scale
- 1 cup milk (I used 1%)
- 1/3 cup water
- 2 1/4 teaspoons (8g) active yeast
- 2 tablespoons sugar, DIVIDED
- 1 1/2 teaspoons salt
- 1/4 cup unsalted butter, melted and cooled to room temperature
- 1 1/2 cups (275g) whole wheat bread flour
- 1 1/2 cups (250g) all-purpose flour
- 200g dried apricots (DIVIDED)
- 1 cup (120g) + 1/3 cup almonds
- 2 tablespoons granulated sugar
Instructions
- Heat up water and milk until they are at body temperature.
- Whisk in 1 tablespoon of sugar and sprinkle yeast over mixture.
- Wait about 10 minutes, until the mixture is frothy. If it doesn’t froth up it means your yeast is dead and the bread won’t rise!
- While you’re waiting roughly chop 100g of your apricots and 1/3 cup of your almonds (you will knead these pieces into the bread in a couple of steps. The remaining apricots and almonds will be for your filling).
- Add sugar (1 tablespoon), salt, and butter to mixture. Mix.
- Add flour and mix until the dough starts to come together into shaggy pieces.
- Dump dough onto a surface (feel free to flour the surface a bit, but I didn’t have to) and knead for about 3 minutes until dough starts to come together. Incorporate your chopped almonds and apricot (I by kneading them into the bread.
- Knead for an additional 7 minutes, until dough is smooth.
- Place dough in a bowl, and cover with cling wrap or a kitchen towel and let rise for 1 1/2-2 hours, until doubled in size.
- In the meantime, grind together 1 cup of almonds and 2 tablespoons of sugar in a food processor until it sticks together when you press it between your fingers (it won’t turn to almond butter). Transfer to a bowl.
- Place 100g of your apricots in the food processor and process until its become a paste (there may be a few chunks left. Add a splash of water if you need, but the mixture shouldn’t be too wet).
- Once the dough has doubled in size, remove from bowl and press the dough into a rectangle. The rectangle should be about 6 inches wide and 12 inches long.
- Spread the almond paste and apricot paste evenly over the dough.
- Roll dough tightly (along the shorter side).
- Once dough is rolled, press seam together with your fingers and place in a 9 x 5 loaf pan, seam side down. The ends of the dough should be touching the ends of the pan (see photo above).
- Cover and let rise for another 45-60 minutes, until the loaf pan is filled and the dough just crests the lip of the pan.
- About 15 minutes before the end of your second rise, preheat your oven to 350F.
- Bake for about 45 minutes, until golden brown and hollow sounding when you knock on the bottom.
- Let cool completely on a wire rack before slicing.
- Category: Baking, Bread