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Apricot rye loaf

Name: Apricot rye loaf
Yield: 1 loaf, about 16 slices
Cuisine: International
Ingredients: 150 g Wholemeal rye flour; 100 g Strong white bread flour; 175 g Water Cool.; 0.6 g Instant dried yeast; 150 g Wholemeal rye flour; 100 g Strong white bread flour; 175 g Water At room temperature.; 4.4 g Instant dried yeast; 10 g Fine salt; 60 g Unsalted butter Softened.; 125 g Soft dried apricots Ready-to-eat fruit, cut into small pieces.; 10 g Butter for the tin Softened.; 15 g Flour for shaping Use sparingly.

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Baking time: 45–55 min
Cuisine / style: International

Start at 220°C conventional for 15 minutes,then reduce to 200°C for 30–40 minutes.

International · Rye bread

Apricot rye loaf

A dense rye-and-wheat loaf with small pieces of soft dried apricot. Make the preferment the night before, and allow a long rest after baking for clean slices.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Preferment	Wholemeal rye flour	150 g
Preferment	Strong white bread flour	100 g
Preferment	Water	175 g	Cool.
Preferment	Instant dried yeast	0.6 g
Dough	Wholemeal rye flour	150 g
Dough	Strong white bread flour	100 g
Dough	Water	175 g	At room temperature.
Dough	Instant dried yeast	4.4 g
Dough	Fine salt	10 g
Dough	Unsalted butter	60 g	Softened.
Fruit	Soft dried apricots	125 g	Ready-to-eat fruit, cut into small pieces.
Handling	Butter for the tin	10 g	Softened.
Handling	Flour for shaping	15 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Including 0.1 g resolution for yeast	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Serrated knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 45–55 min

Start at 220°C conventional for 15 minutes,then reduce to 200°C for 30–40 minutes.

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Plan for: 1720 min total; 40 min active

Method

01 · Mix and mature the preferment
600–720 min
Use: Wholemeal rye flour; Strong white bread flour; Water; Instant dried yeast
Mix the preferment rye flour, white flour, 175 g water and 0.6 g yeast into a thick paste. Cover with room for expansion and leave at 18–21°C for 10–12 hours.
Ready when: The paste has expanded and contains many small bubbles.
01 Ferment the overnight pasteLet the overnight preferment become bubbly.
02 · Develop the final rye dough
5–7 min
Use: Wholemeal rye flour; Strong white bread flour; Water; Instant dried yeast; Fine salt; Unsalted butter
Add the final rye flour, white flour, 175 g water, 4.4 g yeast, salt and softened dough butter. Mix firmly with a sturdy spoon or dough hook for 4–5 minutes, until evenly combined.
Ready when: The dough is cohesive and sticky. It will not form the thin elastic sheet of a white-flour dough.
02 Mix the final rye doughMix the final dough until evenly combined.
03 · Fold in the apricots
2–3 min
Use: Soft dried apricots
Fold the chopped soft apricots into the dough with a scraper until they are evenly spread.
Ready when: There are no large pockets of unmixed filling. Keep the dough soft rather than adding flour to remove all stickiness.
03 Fold in the soft dried apricotsFold the chopped soft dried apricots through the dough.
04 · Let the rye dough rise
60–90 min
Use:
Cover and leave at 22–24°C for 60–90 minutes.
Ready when: The dough is visibly aerated and has increased in volume by roughly half; it need not double.
04 Let the fruit dough riseLet the covered fruit dough become visibly aerated.
05 · Shape and fill the loaf tin
8–12 min
Use: Butter for the tin; Flour for shaping
Butter a 23×13×8 cm loaf tin and line its base with baking paper. Use the shaping flour sparingly on the worktop and scraper. Form the dough into a short log and place it in the tin, then press it gently into the corners and smooth the surface.
Ready when: One evenly filled tin has a level dough surface and no large empty corners.
05 Fill and level the tinFill the tin evenly and smooth the surface.
06 · Proof and heat the oven
45–90 min
Use:
Cover loosely and leave at 22–24°C for 45–90 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Ready when: The loaf is puffy and rises toward the top of the tin. Fine surface cracks may begin to appear; bake before the surface sinks.
06 Proof the tin loafLet the loaf rise toward the top of the tin.
07 · Bake at two oven settings
45–55 min
Use:
Bake for 15 minutes at 220°C, then reduce the oven to 200°C and bake for another 30–40 minutes. Cover loosely with foil if the top darkens early. Probe the bread near the centre, avoiding a piece of fruit.
Ready when: The bread reaches 96–97°C and the sides and base are set.
07 Bake until firm and fully setBake until the centre and loaf structure are set.
08 · Rest for twelve hours before slicing
720 min
Use:
Leave in the tin for 10 minutes, then turn out onto a rack. Once fully cool, wrap in a clean cloth or paper. Wait at least 12 hours from the end of baking before slicing.
Ready when: The loaf is completely cool and the dense crumb cuts cleanly rather than smearing.
08 Rest fully before slicingRest for at least twelve hours before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix and mature the preferment	The paste has expanded and contains many small bubbles.
Develop the final rye dough	The dough is cohesive and sticky. It will not form the thin elastic sheet of a white-flour dough.
Fold in the apricots	There are no large pockets of unmixed filling. Keep the dough soft rather than adding flour to remove all stickiness.
Let the rye dough rise	The dough is visibly aerated and has increased in volume by roughly half; it need not double.
Shape and fill the loaf tin	One evenly filled tin has a level dough surface and no large empty corners.
Proof and heat the oven	The loaf is puffy and rises toward the top of the tin. Fine surface cracks may begin to appear; bake before the surface sinks.
Bake at two oven settings	The bread reaches 96–97°C and the sides and base are set.
Rest for twelve hours before slicing	The loaf is completely cool and the dense crumb cuts cleanly rather than smearing.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough is sticky.	Rye forms a paste-like dough rather than a stretchy white-flour dough.	Use a scraper and the measured dusting flour without trying to make it dry.	Measure the water and use the stated tin for support.
The crumb smears on the knife.	The loaf may have been sliced too soon or baked too briefly.	If fully baked, finish the stated rest before trying another slice.	Check the bread centre and keep the full 12-hour baked rest.
The top sinks before baking.	The final rise went beyond the dough’s capacity.	Bake promptly; expect a denser loaf.	Use the surface and volume cues rather than extending the timer automatically.

Storage: After the full rest, wrap and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months. Toast thawed slices if the crumb has firmed.; Contains: rye, wheat, milk, sulphites if present in the dried apricots.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two overlapping brown rye slices with small amber apricot pieces sit on a plain white plate beside a table knife. — Two thin slices of apricot rye bread.

Recipe

Apricot rye loaf

A dense rye-and-wheat loaf with small pieces of soft dried apricot. Make the preferment the night before, and allow a long rest after baking for clean slices.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Preferment	Wholemeal rye flour	150 g
Preferment	Strong white bread flour	100 g
Preferment	Water	175 g	Cool.
Preferment	Instant dried yeast	0.6 g
Dough	Wholemeal rye flour	150 g
Dough	Strong white bread flour	100 g
Dough	Water	175 g	At room temperature.
Dough	Instant dried yeast	4.4 g
Dough	Fine salt	10 g
Dough	Unsalted butter	60 g	Softened.
Fruit	Soft dried apricots	125 g	Ready-to-eat fruit, cut into small pieces.
Handling	Butter for the tin	10 g	Softened.
Handling	Flour for shaping	15 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Including 0.1 g resolution for yeast	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Serrated knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Allow: 1720 min total; 40 min active

How do I make it?

Mix and mature the preferment
600–720 min
Mix the preferment rye flour, white flour, 175 g water and 0.6 g yeast into a thick paste. Cover with room for expansion and leave at 18–21°C for 10–12 hours.
Let the overnight preferment become bubbly.
Ready when: The paste has expanded and contains many small bubbles.
Develop the final rye dough
5–7 min
Add the final rye flour, white flour, 175 g water, 4.4 g yeast, salt and softened dough butter. Mix firmly with a sturdy spoon or dough hook for 4–5 minutes, until evenly combined.
Mix the final dough until evenly combined.
Ready when: The dough is cohesive and sticky. It will not form the thin elastic sheet of a white-flour dough.
Fold in the apricots
2–3 min
Fold the chopped soft apricots into the dough with a scraper until they are evenly spread.
Fold the chopped soft dried apricots through the dough.
Ready when: There are no large pockets of unmixed filling. Keep the dough soft rather than adding flour to remove all stickiness.
Let the rye dough rise
60–90 min
Cover and leave at 22–24°C for 60–90 minutes.
Let the covered fruit dough become visibly aerated.
Ready when: The dough is visibly aerated and has increased in volume by roughly half; it need not double.
Shape and fill the loaf tin
8–12 min
Butter a 23×13×8 cm loaf tin and line its base with baking paper. Use the shaping flour sparingly on the worktop and scraper. Form the dough into a short log and place it in the tin, then press it gently into the corners and smooth the surface.
Fill the tin evenly and smooth the surface.
Ready when: One evenly filled tin has a level dough surface and no large empty corners.
Proof and heat the oven
45–90 min
Cover loosely and leave at 22–24°C for 45–90 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Let the loaf rise toward the top of the tin.
Ready when: The loaf is puffy and rises toward the top of the tin. Fine surface cracks may begin to appear; bake before the surface sinks.
Bake at two oven settings
45–55 min
Bake for 15 minutes at 220°C, then reduce the oven to 200°C and bake for another 30–40 minutes. Cover loosely with foil if the top darkens early. Probe the bread near the centre, avoiding a piece of fruit.
Bake until the centre and loaf structure are set.
Ready when: The bread reaches 96–97°C and the sides and base are set.
Rest for twelve hours before slicing
720 min
Leave in the tin for 10 minutes, then turn out onto a rack. Once fully cool, wrap in a clean cloth or paper. Wait at least 12 hours from the end of baking before slicing.
Rest for at least twelve hours before slicing.
Ready when: The loaf is completely cool and the dense crumb cuts cleanly rather than smearing.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough is sticky.	Rye forms a paste-like dough rather than a stretchy white-flour dough.	Use a scraper and the measured dusting flour without trying to make it dry. Measure the water and use the stated tin for support.
The crumb smears on the knife.	The loaf may have been sliced too soon or baked too briefly.	If fully baked, finish the stated rest before trying another slice. Check the bread centre and keep the full 12-hour baked rest.
The top sinks before baking.	The final rise went beyond the dough’s capacity.	Bake promptly; expect a denser loaf. Use the surface and volume cues rather than extending the timer automatically.

Useful recipe notes

Storage: After the full rest, wrap and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months. Toast thawed slices if the crumb has firmed.

Contains: rye, wheat, milk, sulphites if present in the dried apricots.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Apricot rye loaf at a glance

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Baking time: 45–55 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is visibly aerated and has increased in volume by roughly half; it need not double.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Wholemeal rye flour	150 g	30%
Strong white bread flour	100 g	20%
Water	175 g	35%
Instant dried yeast	0.6 g	0.1%
Wholemeal rye flour	150 g	30%
Strong white bread flour	100 g	20%
Water	175 g	35%
Instant dried yeast	4.4 g	0.9%
Fine salt	10 g	2%
Unsalted butter	60 g	12%
Soft dried apricots	125 g	25%

Method

01 · Mix and mature the preferment

02 · Develop the final rye dough

03 · Fold in the apricots

04 · Let the rye dough rise

05 · Shape and fill the loaf tin

06 · Proof and heat the oven

07 · Bake at two oven settings

08 · Rest for twelve hours before slicing

What to look for

Troubleshooting

How do I make it?

Mix and mature the preferment

Develop the final rye dough

Fold in the apricots

Let the rye dough rise

Shape and fill the loaf tin

Proof and heat the oven

Bake at two oven settings

Rest for twelve hours before slicing

What can go wrong, and how can I fix it?

Apricot rye loaf at a glance