Apricot and Peanut Loaf

It’s been so cold and dark lately, that I have been craving a lot of baked goods. Or maybe I have been craving a warm kitchen. I also have been craving nuts and dried fruit. They do not really replace fresh fruit, I buy a lot of apples and oranges these days. But dried fruits usually become a important part of my diet during the autumn and winter months. Who knows, maybe I am a reborn squirrel.

(For me food is often about comfort and I admit that during winter I feel like I need to build some reserves. I know that is nonsense, especially since I live in a country where food is affordable (at least for me) and always available…But still this behaviour is part of the season for me.)

Apricot and Peanut Loaf

For the loaf:
240 g (2 cups) whole wheat flour
120 g (1 cup) all-purpose flour
50 g (¼ cup) sugar
1 ½ teaspoons instant yeast
1 teaspoon cinnamon
½ teaspoon salt
270 ml (1 cup + 2 tablespoons) water
2 tablespoons rapeseed (canola) oil

For the filling: 100 g (3.5 oz) dried apricots, chopped
75 g (½ cup) roasted and salted peanuts

Combine flours, sugar, yeast, cinnamon and salt in a bowl. Mix with a spoon. Add water and oil. Knead the dough for 10 minutes, or until smooth and pliable. Cover the bowl with a damp kitchen towel and let the dough rest in a warm place until doubled in size (about 60 minutes).

Preheat the oven to 200°C (400°F). Grease a loaf pan and set aside.

Transfer the dough to a lightly floured surface and shape into a rectangle (17 x 38 cm). Sprinkle nuts and apricots on top. Roll into a log and place in a greased loaf pan. Cover and let raise for another 45 minutes. Bake for 30 minutes or until golden brown.