Whole Wheat Apricot and Pecan Bread

I've always been more inclined to have toast for breakfast instead of cereal. Whole wheat bagels are my favorite. But have you ever noticed how commercial bakeries consider whole wheat a flavor? You can have blueberry or whole wheat. Sun-dried tomato or whole wheat. An Everything Bagel or whole wheat. It's annoying. So I decided to make my own breakfast bread that was full of flavorful extras and whole wheat.

I didn't feel up to tackling bagels so I baked a big loaf of bread. I looked around the interwebs and found this Apricot English Muffin Loaves recipe and used it as a guide. This bread is subtly sweet and not just good for breakfast; it's also delicious with soup.


This goes out to Weekend Herb Blogging, hosted this week by Chriesi from Almond Corner.

Whole Wheat Apricot and Pecan Bread

1 cup warm orange juice (about 105 F)
3/4 cup warm water (about 105 F)
1/4 teaspoon baking soda
2 teaspoons active dry yeast
4 cups whole wheat flour (or more as needed)
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1/4 cup vital wheat gluten
3 tablespoons agave nectar
3 tablespoons canola oil
2 teaspoons cinnamon
1 teaspoon salt

In a large bowl, or the bowl of a stand mixer, mix together water, orange juice, baking soda, and yeast. Add 1-1/2 cups flour and combine with a fork. Cover and let stand for 45 minutes to 1 hour. This sponge will bubble up and double in volume.

Add apricots, pecans, vital wheat gluten, agave nectar, canola oil, cinnamon and salt. Combine with a fork. If you're using a stand mixer with dough hooks to knead, turn it on now. Work 2-1/2 cups flour into the rest of the ingredients. You may have to stop your mixer and work the last of the flour in with a fork or big spoon.

Knead with a mixer on low for 5 minutes or turn dough out on a floured surface and knead by hand for 10 minutes. If your dough is too sticky to work with, add more flour a tablespoon at a time. When the dough has been kneaded enough it will not stick to your hands and will spring back when touched.

Place dough in a well-oiled bowl and cover loosely with a clean dishcloth or paper towel. Set aside to rise until dough doubles in size, about 1 hour. Shape into a rectangle and press into a large 9 x 5 inch loaf pan. Cover again and set aside to rise until doubled, about 30 - 40 minutes.

Heat oven to 350 F. Bake for 30-40 minutes. To test for doneness, turn bread loaf out of the pan and rap on the bottom with your knuckles. If it makes a sound, the bread is done.