Fruit bread

Fruit bread

Apricot, Oats and Rooibos tea


  • ½ Cup stampkoring
  • 4 Cups brown bread flour
  • 30 ml Golden syrup
  • 60 ml Canola oil
  • 10 g Dried Yeast
  • 2 Rooibos tea bags
  • 200 g Turkish dried Apricots
  • Rolled oats


  • Make 1 L tea using the 2 tea bags. Allow it to steep well.
  • Place stampkoring in pot and cover the stompkoring with water and bring to the boil. Cook uncovered for 10 minutes.
  • Strain any access water.
  • Cut Apricots in ¼ and add to stamkoring.
  • Add 750 ml hot tea. Allow to soak for 3 hours.
  • Add the Flour, Yeast, Golden syrup and Oil. Mix by hand to a wet dough but not runny adding more tea if needed.
  • Prepare a loaf pan 8 cm x 18 cm spread with butter and line with oats. The Oats will stick to the sides on the butter.
  • Poar the dough in the pan and flatten then sprinkle with oats.
  • Leaf in a warm area to rise about 4 cm.
  • Bake  at 180oc for 45 – 60 minutes.
  • Turn oat and allow to cool.
  • Slice and warm bread again best served warm.

Make 1 loaf

Written by:  - 22 Oct, 2017  
Get pdf version