Ingredients

1 pound loaf
1/2 C. dried apricots
1/2 C. water
2 1/4 C. bread flour
1 Tbsp. dry milk
1 tsp. sea salt
1/4 tsp. ground cinnamon
1/2 tsp. ground anise seed
1/2 tsp. ground allspice
3/8 C. to 1/2 C. apricot nectar
1 Tbsp. canola, safflower, or sunflower oil
1 Tbsp. honey
2 tsp. active dry yeast
1 1/2 pound loaf
2/3 C. dried apricots
2/3 C. water
3 C. bread flour
1 1/2 Tbsp. dry milk
1 1/2 tsp. sea salt
1/2 tsp. ground cinnamon
3/4 tsp. ground anise seed
3/4 tsp. ground allspice
1/2 C. to 3/4 C. apricot nectar
2 Tbsp. canola, safflower or sunflower oil
2 Tbsp. honey
1 package active dry yeast

Cooking Instructions

Place the apricots and water in a small saucepan and bring to a boil. Remove from the heat and allow to steep for 5 minutes. Drain the apricots, reserving the liquid, and spread them out on a double thickness of paper towels. Allow the apricots and the liquid to cool to room temperature. Place all ingredients except apricots in machine according to manufacturer’s directions. Measure the reserved cooking liquid and add enough apricot nectar to measure 5/8 C. for the 1 pound. loaf and 7/8 C. for the 1 1/2 pound loaf. Program the bread maker for the whole wheat mode and press start. At the end of the mixing cycle and just before the kneading cycle begins, finely chop the cooled apricots and add them to the dough. Remove bread at the end of the baking cycle promptly. Allow to cool completely before slicing or wrapping for storage.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)