Buckwheat, Hazelnut, And Dried Apricot Bread

• 7/8 tablespoon fresh yeast
• 15/16 cup water
• 2 3/8 cups white flour
• 1 2/3 cups buckwheat flour
• 2 cups sourdough
• 9/16 tablespoon salt
• 5 1/2 tablespoons hazelnuts
• 1 cup dried apricots chopped

1. In the mixer bowl, add the crumbled yeast and dilute it with a little water. Stir.
2. Add the flours, sourdough, and the salt.
3. Knead on low speed for 3 minutes then add the dried fruit.
4. Knead a little faster for about 5 minutes.
5. Let rise, covered with a damp cloth in a draft-free warm place for about 40 minutes.
6. Place the dough on a lightly floured surface.
7. Press down on the dough to expel the air.
8. Shape the dough into 2 loaves.
9. Place the loaves on a baking sheet lined with parchment paper.
10. Let it rise for about 1 hour covered with a damp cloth.
11. Preheat oven to 240 degrees Celsius, and bake for about 25 minutes.

fresh yeast, water, white flour, buckwheat flour, sourdough, salt, hazelnuts

Taken from www.yummly.com/recipe/Buckwheat_-Hazelnut_-and-Dried-Apricot-Bread-2029746 (may not work)