Apricot coconut bread | BRIGITTE.de

preparation

1. Chop the nut mixture in a speed chopper until medium fine. Mix poppy seeds, sesame seeds, chia seeds, linseeds and crushed linseeds in a small bowl, set aside 2 tablespoons of seeds.

2. Mix the nut kernel mixture, seeds, wholemeal spelled flour, almonds, salt and dry yeast in the mixing bowl of the food processor. Add 375 ml warm water and knead into a dough with the dough hook on medium speed for 5-7 minutes. Let rise at room temperature, covered with a tea towel, for about 45 minutes.

3. Cut the apricots into cubes about 5 mm wide. Coarsely mix the coconut chips in a speed chopper. Knead the apricot cubes and coconut chips briefly into the dough.

4. Place the dough in a baking tin lined with baking paper (approx. 25×12 cm) and cover with a tea towel and let it rise for another 45 minutes.

5. Brush the surface of the dough with water and sprinkle with the reserved seed mix (2 tbsp). Bake in the preheated oven on the 2nd rail from the bottom at 180 degrees (fan oven 160 degrees) for about 45 minutes until golden. Remove the bread from the mold and bake without the mold for another 15 minutes. Take the bread out of the oven and let it cool down.