Apricot and Hazelnut Loaf

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Apricot and Hazelnut Loaf
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in

Ingredients

for
1
Ingredients
2 cups
2 cups
cup
1 teaspoon
2 teaspoons
3 ½ cups
whole-grain Rye flour
1 cup
Graham flour
1 cup
whole-grain Rye flour
cup
2 tablespoons
½ cup
dried Apricot (chopped)
½ cup
Hazelnuts (coarsely chopped)
vegetable oil (for the tin)
How healthy are the main ingredients?
YogurtsaltflaxseedApricot

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Mix together the milk, yoghurt, syrup, salt and baking powder in a bowl. Add all the different types of flour, the sunflower seeds, linseeds, apricots and hazelnuts, and mix together to form a dough. Put the dough in the oiled loaf tin, smooth the top and bake in the oven for around 1 hour.
3.
Reduce the temperature to 170°C (150°C in a fan oven), 350°F, gas 4 and cook the bread for a further 30 minutes. If the bread is looking too dark, cover it with grease-proof paper.