Apricot Walnut Loaf
1 egg or 1/4 cup egg substitute
3/4 cup water
1 teaspoon salt
1 1/2 teaspoons vegetable oil
1 1/2 tablespoons honey
1/2 cup rye flour
2 1/2 cups bread flour
1 teaspoon orange peel
1/2 teaspoon cardamom
2 tablespoons nonfat dry milk
1 teaspoon active dry yeast
toasted walnuts broken up
dried apricots diced
1. Place all ingredients except preserves, walnuts, and apricots into bread
machine in the proper order for your machine. Use dough cycle. As the bread
kneads, adjust the liquid to flour ratio if needed.
2. At the end of the dough cycle, remove dough and place on floured board. Cover
and let rest for 10 minutes.
3. Roll out into a rectangle, brush with apricot preserves, and sprinkle walnuts
and apricots on top. Roll up into a loaf, place in greased bread pan, cover, and
let rise for 45 minutes.
4. At the end of the rising time, slash down the center, brush with a little
beaten egg or egg substitute and milk, and bake in a preheated 375 degrees F
(190 degrees C) oven for 25-30 minutes. Remove bread from pan, place on rack,
and let cool.