Fruit bread

Ingredients

• 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

Method

• 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 180^oc for 45 – 60 minutes.
• Turn oat and allow to cool.
• Slice and warm bread again best served warm.

Make 1 loaf