Back to Recipe Menu

Apricot & walnut bread


  • Preheat oven to 175°-180°C.
  • Sprinkle a little flour on a baking tray and set aside.
  • Combine the remaining flour with the rolled oats, bicarb, salt, dried apricots and walnuts.
  • In another bowl, whisk the milk and yoghurt. Then pour into the dried ingredients and lightly mix, using a wooden spoon, to form a very soft dough. DON'T OVER MIX.
  • Knead the dough lightly in the bowl and then place on the baking tray. Form into a round and cut a cross on top with a knife. Then cook in oven for 30-35 mins until hollow when the bottom is tapped.
  • When ready, remove from the oven and wrap in a clean tea towel (to ensure the crust is not too crusty) and allow to cool.


  • 400 gm plain flour
  • 50 gm rolled oats
  • 1 level tspn bicarb of soda
  • ½ tspn sea salt
  • 50 gm dried apricots, chopped
  • 50 gm walnut halves, chopped
  • 175 ml milk
  • 250 gm low fat yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm