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Apricot Bread And Rolls

This bread came about because I had some dried Turkish apricots in my fridge. I had bought them sometime back to make apricot bread and had actually forgotten about them! Now, I have a thing about keeping the least possible amount of food in my fridge and tend to keep clearing it out regularly. So i
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Course breads
Cuisine global vegetarian
Servings 8 number

Ingredients
  

For the sponge:

  • 1 3/4 cups milk lukewarm (you might need a little less or more)
  • 3/4 tbsp active dry yeast
  • 2 tbsps honey
  • 2 cups whole wheat flour

For the dough:

  • 2 tsps salt
  • 1 cup apricots chopped dried
  • 1 1/2 cups all purpose flour
  • flour extra for kneading

Instructions
 

  • Soak the chopped apricots in a little water for about 15 minutes. Drain and keep aside.
  • In a big and deep bowl, dissolve the yeast in the warm milk. Add the honey and the wheat flour and stir well, with a wooden spoon, to form a thick batter. The book suggests 100 strokes of beating the batter!
  • Keep aside and allow to rise for about 45 minutes to an hour.
  • Now fold in the salt and oil. Add the all purpose flour and mix well with spoon. Turn out the dough onto a wooden board and knead, with your hands, to form a smooth elastic dough. Dust with flour as required to prevent the dough from sticking.
  • Using your hands flatten the dough (shape doesn't matter) and sprinkle the chopped apricots on it. Roll up the dough, like a swiss/ jelly roll, and knead again just enough to ensure the apricot pieces are uniformly distributed in the dough.
  • Place in an oiled bowl, coating the dough with oil. Cover and allow to rise till double in size, for about an hour.
  • Press down the dough and reshape into a ball. Put the dough back into the bowl and allow it to rise again till double, for yet another hour or so.
  • Shape the dough into rolls or a loaf. I shaped half the dough into rolls and the other half into a loaf. Place the rolls on a lightly greased sheet (or put the loaf into a greased tin) and allow to rise for about 20 to 25 minutes.
  • Brush the tops with milk and bake at 190C for about 30 to 35 minutes, or until golden brown.
  • Remove from the sheet/ tin and cool on a rack. Wait until the bread is completely cool before slicing.

Notes

Serve for breakfast with coffee/ tea or like I did, with Rustic Red Lentil soup. I found the mild hint of sweetness of this bread balanced the spicy, creamy soup very well.
This recipe makes 8 rolls, or 4 rolls and a small loaf, or 2 small loaves, or 1 big loaf.
I'm sending these apricot rolls and bread to be YeastSpotted!