Maple Honey Wheat Bread with Apricot Spread – Secret Recipe Club
Yield:4 loaves 1x
3 cups warm water (110 –120 degrees F)
1/2 cup honey
2 packets of yeast (2 tablespoons)
5 cups bread flour
1/2 cup maple syrup
3/4 teaspoon salt
3 tablespoons unsalted butter, melted
3 1/2 cups white whole wheat flour
1 (14.75 ounce) Libby’s Apricot Halves No Sugar Added, drained
In a stand-up mixer bowl, stir together water and honey. Pour yeast on top, add 5 cups bread flour and mix together. Let sit (proof) for 30 minutes.
Add maple syrup, salt and butter. Mix on low with a dough hook. Add 3 1/2 cups white whole wheat flour, 1/2 cup at a time with mixer still on. Keep mixer going until dough starts to form a ball (it will be a little sticky.) Either “knead” by having the mixer continue to mix the dough or turn out onto a floured surface and knead with your hands for about 5 minutes. Divide dough in two and place in two greased mixing bowls. Cover both with towels and keep in a warm, draft free place. Let rise about 1 -2 hours (until double in size.)
Punch down dough and divide again so you have four balls of dough. Form into loaves to fit 8×5-inch greased loaf pans (or you can place on two greased baking sheets instead.) Cover with towels and let rise another hour.
Preheat oven to 350 degrees F. Bake bread for 30 minutes or until lightly browned and sounds hollow when tapped. Let cool 10 minutes then remove from pans onto a rack. Cool completely before slicing.
To make apricot spread, simple add apricots to blender and process until pureed and smooth. Store in the refrigerator until bread is ready to be sliced.