Recipe supplied by Annthea Matheson VIC Consultant
100grams of your prefered grain
100grams pitted dates
100grmas dried apricots
300grams of warm water
420grams of baker’s flour
1 sachet of yeast
½ tsp salt
70grams of cranberries
Mill grain for 30 seconds, speed 8. Add dates and chop, 6 seconds, speed 6.
Add apricots, water, baker’s flour, yeast and salt. Mix for 6 seconds, speed 6.
Knead for 1.5 minutes on interval speed, adding the cranberries after 30 seconds.
Turn out onto a bread mat and leave covered in a warm place for 20-30 minutes. Shape to cook or place in bread tin.
Bake at 180°C, for 20 minutes or until cooked