Buckwheat, Hazelnut, And Dried Apricot Bread

1. 1

   In the mixer bowl, add the crumbled yeast and dilute it with a little water. Stir.

2. 2

   Add the flours, sourdough, and the salt.

3. 3

   Knead on low speed for 3 minutes then add the dried fruit.

4. 4

   Knead a little faster for about 5 minutes.

5. 5

   Let rise, covered with a damp cloth in a draft-free warm place for about 40 minutes.

6. 6

   Place the dough on a lightly floured surface.

7. 7

   Press down on the dough to expel the air.

8. 8

   Shape the dough into 2 loaves.

9. 9

   Place the loaves on a baking sheet lined with parchment paper.

10. 10

    Let it rise for about 1 hour covered with a damp cloth.

11. 11

    Preheat oven to 240 degrees Celsius, and bake for about 25 minutes.

* Per serving · 4 servings · Values may vary.

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