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    Home » Recipes » Bread

    Published on Aug 21, 2014. Modified on Jan 20, 2021 by bakingqueen74. This post may contain affiliate links. 7 Comments

    Apricot and Cranberry Wholemeal Seeded Braided Loaf

    16 shares
    • 5
    ↓ Jump to Recipe
    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. Braided loaf with fruit filling sliced open to show the inside.

    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. Braided loaf on a grey cloth, after baking.

    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. Dough before first drive, in a plastic bowl.
    5. Leave to rise for an hour. It should double in size. Bread dough after first prove, in plastic bowl, it has doubled 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. Three long thin rolls of dough.
    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. Plaited dough, before baking.
    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. Braided loaf after second rise, before baking.
    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. Braided loaf on baking tray, golden brown after baking.

    Pin for later

    Apricot and cranberry wholemeal seeded plait recipe

     

    Recipe

    Braided loaf on baking tray, golden brown after baking.

    Apricot and Cranberry Wholemeal Seeded Plait

    A fruity wholemeal seeded loaf ideal for breakfast
    5 from 3 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    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.
      Plaited dough, before baking.
    • 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!

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    Reader Interactions

    Comments

    1. Laura@Baking in Pyjamas says

      September 14, 2014 at 2:21 pm

      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!!

      Reply
    2. Julie's Family Kitchen says

      August 27, 2014 at 8:55 am

      Wow! Your plaited loaf looks fabulous. I love the flavours too.

      Reply
    3. Lucy @SupergoldenBakes says

      August 25, 2014 at 10:00 am

      This look really amazing. I just want some toasted right now! Fantastic work and thanks for linking to #GBBO Bake Along at Supergolden Bakes

      Reply
    4. Kirsty Hijacked By Twins says

      August 24, 2014 at 1:49 pm

      This looks and sounds delicious, I love all of the flavours that you have used x

      Reply
    5. bluebirdsunshine says

      August 23, 2014 at 1:12 pm

      Got distracted by your cinnamon & chocolate twist that looks incredible as well. Licking my lips at the thought of both!

      Reply
    6. Jenny Paulin says

      August 22, 2014 at 10:32 pm

      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

      Reply
    7. Emma Lander says

      August 22, 2014 at 6:42 pm

      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 🙂

      Reply
    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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