Whole Wheat Apricot-Walnut Bread Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated April 13, 2020
20120905-wake-and-bake-whole-wheat-apricot-walnut-bread.JPG
Carrie Vasios

Lightly sweetened with maple syrup and full of apricots and walnuts, this extra hearty bread is just what you want on a cool fall morning.

Adapted from The King Arthur Flour Baker's Companion.

Recipe Details

Whole Wheat Apricot-Walnut Bread Recipe

Active 20 mins
Total 3 hrs 30 mins
Makes 1 loaf
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 tablespoons instant yeast
  • 3 1/2 cups (about 14 ounces) whole wheat flour
  • 2 teaspoons salt
  • 1 1/2 cups water
  • 6 tablespoons maple syrup
  • 3 tablespoons olive oil
  • 1 cup diced dried apricots
  • 1/3 cup chopped walnuts

Directions

  1. In the bowl of a stand mixer, whisk together yeast, flour, and salt. Add water, maple syrup, and olive oil to the bowl and stir until a shaggy dough forms. Stir in apricots and walnuts; let rest 10 minutes.

  2. Use the dough hook attachment of the stand mixer to knead the dough on low speed until elastic, 10 minutes. Lightly grease a large bowl with olive oil and place dough in the bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.

  3. Lightly grease loaf pan with olive oil. Place dough in pan and smooth to fill. Cover with a towel and let rise in a warm place for 1 hour.

  4. Preheat oven to 350°F. Bake bread until golden, about 45 minutes. If the crust is coloring too much towards the end of baking, cover loosely with foil. Turn bread out of pan and transfer to a wire rack to cool.

Special equipment

Stand mixer, 8 1/2 by 4 1/2-inch loaf pan

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