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 plaits, and show-stopper loaves in the shape of peacocks, octopi and crescent braids. My attempt would be a simpler 3 strand plait!
Read on for the recipe for my apricot and cranberry wholemeal seeded plait.
Rustic and full of fruit, this loaf would work well for breakfast either toasted or fresh.
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 loaf reveals the tasty apricots and cranberries, along with the seeds. The combination worked well together and the bread was delicious for breakfast with a little butter spread on it.
Apricot and Cranberry Wholemeal Seeded Plait
- 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
- 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. 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 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.
Pin my apricot and cranberry wholemeal seeded plait on Pinterest
I’m linking up with the #GreatBloggersBakeoff run by Jenny at Mummy Mishaps, week three is here.
I’m also linking up with GBBO Bake Along with Supergoldenbakes.