Ingredients
Apricot Raisin & Walnut Bread
- 120 grams dried apricots
- 120 grams walnuts
- 250 grams water, tepid
- 7 grams dry yeast
- 17 grams sea salt, (Celtic salt is best)
- 500 grams baker's flour
- 30 grams honey
- 40 grams walnut or macadamia nut oil
- 120 grams raisins
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 deg. (fan forced)
Place apricots into TMbowl and chop for 5 seconds on Speed 7.
Place walnuts into TMbowl and pulse3 times. Set aside
Place water, yeast, salt, flour, honey and oil into TMbowl and mix for 5 seconds on Speed 7
Set dial to closed lid positionand knead for 2 minutes on Interval speed, adding fruit and nuts during the last 30seconds of kneading
Transfer dough to a silicone baking mat or a greased bowl and leave in a warm position to prove for 1 hour (until dough has doubled in size)
Knead slightly and then shape dough free form or place into loaf tin and cook for approximately 30 – 40 minutes, depending on oven. Remove from tin to cool.
Apricot Raisin & Walnut Bread
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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