Apricot and Cranberry Wholemeal Seeded Plait

5 from 3 votes

A fruity wholemeal seeded loaf ideal for breakfast

Course Baking

Cuisine British

Prep Time 30

Cook Time 40

Proving Time 1 40

Total Time 1 10

Servings

Calories 247kcal

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.