Sourdough Apricot Walnut Bread
Category : Bread
1 cup Starter
1-1/2 cup Water
1/2 cup Oil
1/2 cup Sugar
12 Apricots (dried), diced
1/4 cup Walnuts, coarsely chopped
2 cup Whole wheat flour
4 cup Bread flour, bromated
1 teaspoon Salt

Feed starter 1/2 cup sugar, 1 cup water and 1 tablespoon instant potato flakes once a week, stirring well. Let mixture sit in uncovered container all day to feed and grow. After 8 - 10 hours, remove 1 cup of starter to bake bread; return remainder of starter to refrigerator in loosely covered container.

Combine starter, water, oil, sugar and apricots and mix well. Add walnuts and the whole wheat flour; blend together with a whisk. Add 2 cups of the bread flour and mix again.

Add the last 2 cups of the bread flour, combined with the salt, and mix again.

The dough will be sticky and a little stiff. Put the dough in a greased (or sprayed with Pam) bowl and cover with a damp cloth. Let rise until doubled in bulk.

Punch down and divide into three equal pieces. Put each piece into a greased loaf pan and let rise until they reach the tops of the pans. Bake at 350 degrees F. for 30 minutes or until browned and pulling away from the sides of the pans.

* You can substitute white corn syrup for part or all of the oil; the bread might cook more quickly and brown too soon if not watched carefully. Can also substitute 1/4 cup oatmeal for 1/4 cup flour.

* To speed up the process; feed the starter and then put it into a hot water bath for about an hour. While the starter sits in its bath, mix ingredients for the bread. He uses 1 cup of the starter and lets the remainder, sit outside for several hours. Make dough and put it in a hot water bath to rise. Punch it down, put the pans over a hot water bath to rise. Accomplishes the entire process in one day instead of two days.