Cuisinart CBK-200C manual Hazelnut and Apricot Artisan Loaf, Ingredients About 2 pounds dough

	Hazelnut and Apricot Artisan Loaf
	Artisan Dough Cycle
Ingredients	About 2 pounds dough
Water, 60°– 70°F (15°– 21°C)	11⁄2 cups (375 ml)
Sea salt	2 teaspoons (10 ml)
Honey	1 tablespoon (15 ml)
Bread flour	21⁄8 cups (525 ml)
Whole wheat flour	1⁄2 cup (125 ml)
Barley flour	1⁄2	cup (125 ml)
Yeast, active dry, or instant	21⁄2 teaspoons (12 ml)
Hazelnuts	1⁄2	cup (125 ml)
Dried apricots, chopped	2⁄3	cup (150 ml)

Place all the water, sea salt, honey, bread flour, whole wheat flour, barley flour, and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-floured surface. Punch to deflate and let rest 10 minutes before continuing.

Preheat oven to 425˚F (220˚C).

Roll the dough into a rectangle that is approximately 16x12 inches (40 cm x 30 cm). Sprinkle the hazelnuts and apricots evenly along the surface of the dough. Roll dough into a cylindrical shape that is 3 inches (6 cm) wide. Pinch the ends to shape the loaf. Place on baking sheet lined with parchment, cover with plastic and let it rest for about 30 minutes.

Slash the loaf diagonally 4 to 5 times along the top of the loaf and dust lightly with flour. Bake in preheated oven until golden and even, about 25 to 30 minutes. When finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.

Nutritional information per service [1 ounce (28 g)]:

Calories 65 (18% from fat) • carb. 12g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 148mg • calc. 7mg • fiber 1g

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