- Cook Time
- Prep Time
- 32 slices ServingsServings
- 3 3/4 to 4 cups bread flour, divided
- 2 cups whole wheat flour
- 2 cups water (90 to105F)
- 2 packages active dry yeast
- 1 1/2 teaspoon salt
- 1 cup (4-ounce) dried apricots or prunes, coarsely chopped
- 1 cup (4-ounce) raisins or dried cranberries
- 2/3 cup (4-ounce) whole almonds
1 Preheat oven to 425F.
2 Cover dried fruit with cold water and let stand 10 minutes; drain thoroughly.
3 Mix 2 cups bread flour, the whole wheat flour, 2 cups water and dry yeast for 2 minutes. Add salt and bread flour until dough forms a ball.
4 Mix with dough hook or knead by hand, adding flour to form non-sticky elastic dough. Knead or mix 8 minutes. Knead fruit and almonds into dough.
5 Cover bowl with plastic wrap, let rise in an 80F area until doubled in size, about 45 minutes. Punch dough, divide in half or fourths, round up and cover.
6 Let dough rest 10 to15 minutes. Shape into loaves, place on greased sheet pans. Cover with damp towel. Let rise in an 80F area until doubled in size, about 50 minutes.
7 Slash top of round loaves with an X. Bake 30 to 35 minutes for round loaves, 15 to 20 minutes for long, thin loaves.
Source: Wheat Foods Council