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Apricot Wheat Bread


3 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 1/4 cups milk
1 cup Buckwheat honey
1 egg, slightly beaten
2 tablespoons salad oil
1 cup diced dried apricots
1 cup Walnut chopped into bits

In medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to dampen flour. Fold in apricots and walnuts. Pour into a greased 9"x3" loaf pan. Bake in 350 degree, oven 60 to 70 minutes or until done (tooth pick comes out clean). Remove from oven; let stand for about 10 minutes. Remove from the pan. Store overnight for easier slicing.




STACKS, The Art of Vertical Food

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