Whole Wheat Apricot and Raisin or Blueberry Bread

Photo credit and modification by Bob Levin, former FBI Whistleblower Patriot & Baker.

This recipe can be found on Bob's Red Mill's 5 lb bags of Organic Whole Wheat Flour. 2 oz Whole Dried Apricots 1 cup Milk 2 cups Organic Whole Wheat Flour 1 cup Organic White Flour 2 tsp Baking Powder 1 tsp Baking Soda 1/4 tsp Sea Salt 1/2 tsp Nutmeg Cinnamon 1 Stick Unsalted Butter Chopped Cold 1/4 cup Sugar 1/2 tsp Pure Vanilla 1 Egg, beaten 1/3 cup RAISINS - NATURAL UNSULFURED Dried Blueberries 1/2 cup Unsweetened Apple Sauce 1/3 cup Chopped Walnuts

Directions: Step 1 Preheat oven to 350 F. Chop apricots into 1/2" pieces and soak them in the milk for 4 hours. Step 2 Place the flour, salt, baking powder, soda and cinnamon in a bowl and cut in butter. Add sugar, nuts and blueberries. Make a well in the center and pour in the beaten egg, the milk and apricots, applesauce, and vanilla. Mix well to make a soft dough. Step 3 Place mixture in a greased 1-pound loaf pan and bake for 35 minutes or until a toothpick stuck in the center comes out clean. Turn the loaf onto a wire rack to cool. Makes a 1 lb. loaf (12 slices).