Apricot and Hazelnut Loaf
ready in 1 hr 50 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
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.
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.