Whole Wheat Apricot-Walnut Bread Recipe – a delicious recipe with yeast, whole wheat flour, salt, water, maple syrup, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In the bowl of a stand mixer, whisk together yeast, flour, and salt. Add water, maple syrup, and olive oil to the bowl and stir until a shaggy dough forms. Stir in apricots and walnuts; let rest 10 minutes.
2
Use the dough hook attachment of the stand mixer to knead the dough on low speed until elastic, 10 minutes. Lightly grease a large bowl with olive oil and place dough in the bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
3
Lightly grease loaf pan with olive oil. Place dough in pan and smooth to fill. Cover with a towel and let rise in a warm place for 1 hour.
4
Preheat oven to 350u00b0F. Bake bread until golden, about 45 minutes. If the crust is coloring too much towards the end of baking, cover loosely with foil. Turn bread out of pan and transfer to a wire rack to cool.
579
kcal
Calories
20
g
Fat
92
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 tablespoons instant yeast, 3 1/2 cups (about 14 ounces) whole wheat flour, 2 teaspoons salt, 1 1/2 cups water, and more.
Yes, Whole Wheat Apricot-Walnut Bread Recipe falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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