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Almond and Apricot Bread - Bread maker

This recipe is for a breadmaker

2 teaspoons Bioreal Organic Dried Yeast

160 grams Shipton Mill Traditional Organic White Flour (40%)

80 grams Shipton Mill Extra Coarse Organic Wholemeal Flour (20%)

40 grams Shipton Mill Light Rye Organic Flour (10%)

40 grams Shipton Mill Dark Rye Organic Flour (10%)

40 grams Shipton Mill Organic White Spelt Flour (10%)

40 grams Shipton Mill Organic Wholemeal Spelt Flour (10%)

That is 100% of the flours, I then add 50grams ground Almonds which I whisk with the flour to make sure it and the flour are thoroughly mixed together.

I then add on top of the flour 125 grams chopped dried Apricots and 50 grams of flaked Almonds.

We love the flavour of Almonds so we add 3-4 tea spoons of Almond extract - any less than 3 teaspoons you won't even taste it. This bit is optional.

2 teaspoons unrefined Demerera sugar (2 of white sugar alternatively)

2 teaspoons sea salt (1 1/2 of table salt alternatively)

25 grams of organic butter

300ml of water (includes 5-10ml of lemon juice)

I use a 4 hour menu on our Panasonic machine.