Apricot and Cranberry Wholemeal Seeded Braided Loaf

Read on for the recipe for my apricot and cranberry wholemeal braided loaf, healthy and full of dried fruit goodness, including step by instructions for making your three-strand braid.

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

1. Mix the flour, yeast, salt, apricots and cranberries in a large bowl.
2. Add the milk and honey in a well in the middle and combine to make a soft dough.
3. Knead on a floured work surface for ten minutes until elastic and pliable.
4. Place the dough back in the bowl and cover with a tea towel.
5. Leave to rise for an hour. It should double in size.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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. 

The finished loaf turned out rather well although it burned a little on one end. I must have caught it just in time!

A slice into the braid reveals the tasty apricots and cranberries, along with the seeds. The fruit is distributed nicely in the slice without sinking to the bottom.

The combination of flavours works well together and the bread was delicious for breakfast with a little butter spread on it.

Pin for later

Recipe

Apricot and Cranberry Wholemeal Seeded Plait

A fruity wholemeal seeded loaf ideal for breakfast

5 from 2 votes

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Course: Baking

Cuisine: British

Keyword: plaited bread

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Proving Time: 1 hour hour 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Calories: 247kcal

Author: Lucy Allen | BakingQueen74

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

UK Measurements - US Measurements

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 review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!