Apricot Bread Recipe
Ingredients
| Dried yeast/0.5 a cake | 1 Teaspoon | |
| Lukewarm water | 1⁄2 Cup (8 tbs) (In Which Apricots Have Been Soaked) | |
| Honey | 1⁄3 Cup (5.33 tbs) | |
| Oil | 2 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Eggs | 2 , beaten | |
| Mixed whole grain flour | 3⁄4 Cup (12 tbs) | |
| Dried apricots | 1⁄2 Cup (8 tbs), soaked and cut | |
| Sunflower seeds | 1⁄4 Cup (4 tbs), hulled | |
| Coriander seeds | 1⁄4 Teaspoon, crushed |
Nutrition Facts
Serving size: Complete recipe
Calories 1568 Calories from Fat 442
% Daily Value*
Total Fat 50 g77.5%
Saturated Fat 8.2 g40.9%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 652.8 mg27.2%
Total Carbohydrates 260 g86.5%
Dietary Fiber 29.5 g118.1%
Sugars 118.7 g
Protein 44 g88.7%
Vitamin A 57% Vitamin C 2.7%
Calcium 18.1% Iron 70.2%
*Based on a 2000 Calorie diet
Directions
Blend honey, oil, salt and eggs.
Combine with yeast mixture and stir in flours.
Add apricots and seeds.
Mix thoroughly.
Turn into oiled loaf pan.
Let rise slightly in warm place.
Bake at 325° F. for about 40 minutes.
Chef
