GBBO inspiration
When I found out that this week’s GBBO was about Bread I was really pleased, as I have recently become interested in making my own bread from scratch – for example see my Blackcurrant Focaccia and Cinnamon Chocolate Braid. A lovely seeded wholemeal flour jumped into my basket in Waitrose the other day, and I thought this would make a delicious, different loaf, together with some dried apricots and cranberries. So I decided to base my Bread week Bake Along on this. I remember in past series of the Bake Off that the contestants made apricot couronnes, 8-strand braids, and show-stopper loaves in the shape of peacocks, octopi and crescent braids. My attempt would be a simpler 3-strand braided loaf! Rustic and full of fruit, this loaf work wells for breakfast either toasted or fresh.
Step by step
- Mix the flour, yeast, salt, apricots and cranberries in a large bowl.
- Add the milk and honey in a well in the middle and combine to make a soft dough.
- Knead on a floured work surface for ten minutes until elastic and pliable.
- Place the dough back in the bowl and cover with a tea towel.
- Leave to rise for an hour. It should double in size.
- Knock back the dough and divide it into 3 equal pieces. Roll each one into a a long sausage that is 30-40 cm in length.
- Press the top ends together. Braid or plait the three strands together as you would braid hair, then make the bottom ends tidy by tucking underneath.
- Place the plait onto a lightly greased baking tray. Cover the tray with a large plastic bag and allow the loaf to rise again for 30-40 minutes.
- About ten minutes before the end of the time, preheat your oven to 200 degrees. Once the loaf has doubled in size again, you can bake it.
- Bake for around 30 minutes until the loaf is golden brown. One of the tips from GBBO this week was that it should sound hollow if you tap it on the bottom, this means it is ready.
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Recipe
Apricot and Cranberry Wholemeal Seeded Plait
A fruity wholemeal seeded loaf ideal for breakfast
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Servings: 10
Calories: 247kcal
Ingredients
- 500 g strong seeded wholemeal flour
- 1 sachet dried yeast
- 1 tsp salt
- 1 tbsp runny honey
- 100 g dried apricots chopped into thirds
- 75 g dried cranberries
- 350 ml lukewarm milk
Instructions
- Mix the flour, yeast, salt, apricots and cranberries in a large bowl.500 g strong seeded wholemeal flour, 1 sachet dried yeast, 1 tsp salt, 100 g dried apricots, 75 g dried cranberries
- Add the milk and honey in a well in the middle and combine to make a soft dough.1 tbsp runny honey, 350 ml lukewarm milk
- Knead on a floured work surface for ten minutes until elastic and pliable.
- Place the dough back in the bowl and cover with a tea towel.
- Leave to rise for an hour. It should double in size.
- Knock back the dough and divide it into 3 equal pieces. Roll each one into a a long sausage that is 30-40 cm in length.
- Press the top ends together. Plait the three strands together as you would plait hair, then make the bottom ends tidy by tucking underneath.
- Place the plait onto a lightly greased baking tray. Cover the tray with a large plastic bag and allow the loaf to rise again for 30-40 minutes.
- About ten minutes before the end of the time, preheat your oven to 200℃ / 390℉. Once the loaf has doubled in size again, you can bake it.
- Bake for around 30 minutes until the loaf is golden brown. One of the tips from GBBO this week was that it should sound hollow if you tap it on the bottom.
Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!
Laura@Baking in Pyjamas says
I love fruited breads, this looks great. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Julie's Family Kitchen says
Wow! Your plaited loaf looks fabulous. I love the flavours too.
Lucy @SupergoldenBakes says
This look really amazing. I just want some toasted right now! Fantastic work and thanks for linking to #GBBO Bake Along at Supergolden Bakes
Kirsty Hijacked By Twins says
This looks and sounds delicious, I love all of the flavours that you have used x
bluebirdsunshine says
Got distracted by your cinnamon & chocolate twist that looks incredible as well. Licking my lips at the thought of both!
Jenny Paulin says
what a beautiful looking dough with the colours of the fruit and seeds in it and you made a wonderful palit too.
thank you for joining in x
Emma Lander says
oh I love fruit in bread and this look particularly nice. I wanted to try a plait this week but couldn’t find a recipe. Now I have one great post 🙂