Apricot Walnut Loaf

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 egg
• 3/4 cup water
• 1 teaspoon salt
• 1 1/2 teaspoons vegetable oil
• 1 1/2 tablespoons honey
• 1/2 cup rye flour
• 2 1/2 cups bread flour
• 1 teaspoon orange zest
• 1/2 teaspoon ground cardamom
• 2 tablespoons nonfat dry milk powder
• 1 teaspoon active dry yeast
• 2 tablespoons chopped toasted walnuts
• 1/2 cup dried apricots, diced
• 1/4 cup apricot preserves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the water, egg, honey and vegetable oil together in a large bowl or bread machine pan until combined.

2. Add the bread flour, rye flour, nonfat dry milk powder, ground cardamom, salt and orange zest, then stir until a shaggy dough forms.

3. Make a well in the flour, add the active dry yeast, and knead by hand 8 to 10 minutes until smooth and elastic.

4. Knead the diced dried apricots and toasted chopped walnuts into the dough until evenly distributed.

5. Cover the dough and let it rise in a warm place for about 1 hour, until doubled in size.

6. Shape the dough into a loaf, place it in a greased 9x5 inch loaf pan, cover and let rise 30 to 45 minutes. Preheat the oven to 350°F (175°C) during this rise.

7. Bake 30 to 35 minutes until deep golden and the center reaches 190°F (88°C), since the dough contains egg.

8. Warm the apricot preserves with a splash of water, stirring until loosened, and brush over the hot loaf.

9. Cool in the pan 10 minutes, then move the loaf to a rack and cool completely before slicing.