Apricot and Hazelnut Loaf

Name: Apricot and Hazelnut Loaf
Total time: 1 h 50 min
Yield: 1
Cuisine: European, Swedish, Scandinavian
Ingredients: 2 cups milk; 2 cups Yogurt; 0.875 cup turnip syrup; 1 tsp salt; 2 tsps Baking powder; 3.5 cups whole-grain Rye flour; 1 cup Graham flour; 1 cup whole-grain Rye flour; 0.667 cup Sunflower seed; 2 Tbsps flaxseed; 0.5 cup dried Apricot (chopped); 0.5 cup Hazelnuts (coarsely chopped); vegetable oil (for the tin)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 50 min.

Ready in

Ingredients

for

loaf tin, 30 cm in length

Ingredients: 2 cups milk; 2 cups Yogurt; ⅞ cup turnip syrup; 1 tsp salt; 2 tsps Baking powder; 3 ½ cups whole-grain Rye flour; 1 cup Graham flour; 1 cup whole-grain Rye flour; ⅔ cup Sunflower seed; 2 Tbsps flaxseed; ½ cup dried Apricot (chopped); ½ cup Hazelnuts (coarsely chopped); vegetable oil (for the tin)

How healthy are the main ingredients?

Yogurt Apricot Sunflower seed flaxseed flaxseed salt

print shopping list

Preparation steps

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.