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Apricot and Cocoa Nib Rye Bread

Makes 1 loaf

This loaf has a close-textured crumb with fruity apricot pockets and subtle, nutty tones from the cocoa nibs. It’s simply delicious with a little butter but can also be served with artisan cheddar cheese for an even more intense flavour experience.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Organic, Without crystal sugar


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  1. Put the flour, yeast, and salt into a bowl and blend them together.
  2. Stir in the water and when everything looks craggy and lumpy add the honey and oil.
  3. Using your hands, gather together the sticky, doughy mass.
  4. Knead the dough in its bowl for 50 presses.
  5. Cover the bowl of dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about two hours.
  6. Line a baking tray with parchment.
  7. Chop the apricots into the dough, add the cocoa nibs and knead gently for a few presses until they are incorporated.
  8. Form the dough into a 23cm/9” oval shape and transfer it to the prepared baking tray.
  9. Cover with the oiled cling film and leave the dough to rise in a warm place for 60 minutes.
  10. Pre-heat the oven.
  11. Bake for 50-55 minutes.
  12. Mix the sugar and boiling water together to make a syrup.
  13. As the bread comes out of the oven brush the top liberally with the syrup.
  14. Return the bread to the oven for a further 5 minutes.
  15. Cool the bread on a wire rack.


200°C, Fan 180°C, 400°F, Gas 6         

Cooking time

55-60 minutes

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