Apricot and Peanut Loaf

by Mihl

It’s been so cold and dark lately, that I have been craving a lot of baked goods. Or maybe I have been craving a warm kitchen. I also have been craving nuts and dried fruit. They do not really replace fresh fruit, I buy a lot of apples and oranges these days. But dried fruits usually become a important part of my diet during the autumn and winter months. Who knows, maybe I am a reborn squirrel.

(For me food is often about comfort and I admit that during winter I feel like I need to build some reserves. I know that is nonsense, especially since I live in a country where food is affordable (at least for me) and always available…But still this behaviour is part of the season for me.)

Apricot and Peanut Loaf

For the loaf:
240 g (2 cups) whole wheat flour
120 g (1 cup) all-purpose flour
50 g (¼ cup) sugar
1 ½ teaspoons instant yeast
1 teaspoon cinnamon
½ teaspoon salt
270 ml (1 cup + 2 tablespoons) water
2 tablespoons rapeseed (canola) oil

For the filling: 100 g (3.5 oz) dried apricots, chopped
75 g (½ cup) roasted and salted peanuts

Combine flours, sugar, yeast, cinnamon and salt in a bowl. Mix with a spoon. Add water and oil. Knead the dough for 10 minutes, or until smooth and pliable. Cover the bowl with a damp kitchen towel and let the dough rest in a warm place until doubled in size (about 60 minutes).

Preheat the oven to 200°C (400°F). Grease a loaf pan and set aside.

Transfer the dough to a lightly floured surface and shape into a rectangle (17 x 38 cm). Sprinkle nuts and apricots on top. Roll into a log and place in a greased loaf pan. Cover and let raise for another 45 minutes. Bake for 30 minutes or until golden brown.



birrrd December 3, 2013 - 23:55

was für ein brot! so saulecker.. hab das ganze als zimt-rosinen-brot (mit pecans) gemacht, weil ich vollkorn wollte und dein zimtschneckenbrot eben kein vollkorn beinhaltet, und die umwandlung hat ganz hervorragend funktioniert. mensch, du hast einfach so gute rezepte hier. ich bin immer wieder begeistert.

Mihl December 4, 2013 - 09:48

Vielen Dank! Ich freue mich sehr, dass es Dir geschmeckt hat. Zimt-Rosinenbrot hört sich fantastisch an!

Maggie Muggins November 22, 2012 - 00:44

This sounds fantastic, I love that it’s a yeasted loaf. I predict that I will be trying this one out in the near future. Nice job Mihl!

River - Wing It Vegan November 18, 2012 - 23:08

I hear you! I am also a reborn squirrel that needs to build some reserves during the winter! :D

Your bread is gorgeous, and perfect for us squirrely gluttons!

JoLynn-dreaminitvegan November 16, 2012 - 18:25

I would have never have thought to make a peanut bread. Looks wonderful! It’s pretty amazing how our body actually craves the foods that are in season. Rich stews, soups, winter squashes, baked goods.

Richa November 16, 2012 - 03:37

its cold and rainy out here too and i want to bake a bread everyday:) this loaf is just my kind of nutty loaf1

Jojo November 13, 2012 - 16:34

Mmmm, good job, that looks delicious and perfect for Autumn. I’m loving baking for Operation Icing at the moment because my kitchen’s always warm and cozy!

adam November 13, 2012 - 14:10

we’ve been busy messing around with our domain, but now I’m back on the game and I think this will be one of my first!

Gudrun November 13, 2012 - 06:22

Looks yummy! If I felt better, I’d try and bake it now!

Mihl November 13, 2012 - 08:15

Feel better soon!

Monica November 12, 2012 - 17:46

I totally understand the “building up reserves” – it’s natural, and I tend to up my calories without intending to in the winter. Warm oatmeal, vegetable stews, pumpkin-anything… mmm.
I would love to try this recipe though! I’ve never tried cooking with apricots, but this looks like a good combination. & unfortunately I lack an oven, but it might be possible sometime during Christmas break :)

celine November 12, 2012 - 15:08

I saw the title for this on the PPK without seeing it was yours and knew I would have to make it as soon as I saw the pic. Lovely, dude.

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