Whole Wheat Apricot Raisin Bread |
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Prep Time: 300 Minutes Cook Time: 35 Minutes |
Ready In: 335 Minutes Servings: 12 |
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A recipe from a bag of Bob's Red Mill whole wheat flour. Yum! Great for tea! Don't get freaked out by the preparation time-most of it is the apricots soaking in milk, and they can do that all by themselves while you go on with life. Ingredients:
2 ounces dried apricots |
1 cup milk |
2 cups whole wheat flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon sea salt |
1/2 teaspoon nutmeg |
1/4 cup butter |
1/4 cup sugar |
1 egg, beaten |
1/3 cup raisins |
Directions:
1. Preheat oven to 350°F
2. Chop apricots into 1/2 pieces and soak them in the milk for 4 hours.
3. Place the flour, salt, baking powder, soda and nutmeg in a bowl and cut in butter. Add sugar and raisins.
4. Make a well in the center and pour in the beaten egg and the milk and apricots. Mix well to make a soft dough.
5. Place mixture in a greased 1-pound loaf pan and bake for 35 minutes or until a toothpick stuck in the center comes out clean.
6. Turn the loaf onto a wire rack to cool.
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