Whole Wheat Apricot-Walnut Bread

Ingredients

• 1 1/2 tablespoons instant yeast
• 3 1/2 cups whole wheat flour
• 2 teaspoons salt
• 1 1/2 cups water
• 6 tablespoons maple syrup
• 3 tablespoons olive oil
• 1 cup diced dried apricots
• 1/3 cup chopped walnuts

Directions

1. Add the yeast, flour, and salt to your stand mixer bowl, and give them a good whisk. Pour in the water, maple syrup, and olive oil, then mix until the dough looks rough and shaggy. Fold in the apricots and walnuts, and let the dough sit for 10 minutes.
2. Fit the mixer with the dough hook, and knead on low speed until the dough turns elastic, 10 minutes. Rub a large bowl lightly with olive oil, tuck the dough inside, cover it, and let it rise somewhere warm until it has doubled, about 1 hour.
3. Coat a loaf pan lightly with olive oil. Move the dough into the pan, then gently smooth it so it fills the pan. Drape a towel over the top and let it rise in a warm spot for 1 hour.
4. Heat the oven to 350 degrees F. Bake the bread until the top is golden, about 45 minutes. If the crust starts getting too dark near the end, lay foil loosely over it. Remove the bread from the pan and set it on a wire rack to cool.