Slovenian Almond-Apricot Bread
1 1/2 cups dried apricots -- chopped
2 tablespoons butter
1/2 cup maple syrup
1 egg -- beaten
1 teaspoon vanilla extract
1 teaspoon orange zest
1 1/2 cups unbleached flour
1 cup flour, whole wheat
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup almonds, toasted -- chopped
In a medium saucepan, bring the water and apricots to a boil and then simmer
until very soft, for at least 10 minutes. Add the butter, maple syrup, egg,
vanilla, and orange rind and stir well until the butter melts. Remove the
mixture from the heat.
Preheat oven to 350F.
Sift together the flours, salt, soda, and baking powder. Fold
the dry ingredients into the apricot mixture. Add the chopped almonds and blend
Spread the batter evenly into an oiled medium loaf pan. Bake
for one hour and 15 minutes, until a knife inserted in the center comes out
Allow the bread to cool for several minutes before removing
it from the pan.