Autum Apricot Bread
During autum something deep down inside me that has been slumbering, hiding away from the light summer days, awakes again. It cheerish the burning leaves at the wet tarmac, the dark branches scratching the sky and this chilly, fragile air that pinches every inch of bare skin i explore. The shadows, the damp forest, moulten flowers and greyish cluds floating about. Everything awakes this...this passion, I would call it. And even though I have only met a few that open their arms to embrace autum with the same enthusiasm I'd say no one would be able to resist this bread. For those who truly tries in every way to avoid the fact that the temperature is sinking and the days getting shorter this loaf of pure awesomeness might help them to get through these cold months that awaits us. It is filled with crunchy seeds and nuts, soft dried apricots and apple sauce and I must say it is a real lifesaver no matter season. The recipe comes from the book Snabblagad GI by Ola Lauritzon, and I advice you to try it straight away since it is just so...good! Cheers! And happy autum!
Makes 1 bread loaf
1 dl oatmeal
5 dl graham flour
1 dl flax seed
2 tsk bicarbonate
3 msk honey
1 dl chopped nuts
1 shredded apple
2 tsk salt
0,5 - 1 dl chopped dried fruit, like apricots
4 dl plain yoghurt
1. Mix all the dry ingredients first.
2. Mix in the wet ingredients.
3. Put parchment paper in the bread mold.
4. Turn the oven to 175C and let the bread bake for 60-70 minutes approximately
