TBB: Swedish Apricot Walnut Bread

Baking the Panettone has pushed me into bread-making mode. And this bread recipe looks simple compared to Panettone.. I mean if I could make that so many steps and so many days Panettone bread, I can make any bread isn't it? 

So I got ready to make the biga (at the same time I made the gingersnaps).  Due to unforeseen circumstances, I had to change flour from KA to this Organic one (from US so it says on the packaging).  The unforeseen circumstances was due to the fact that I found a worm (translucent orangey worm) wiggling in my sifter after sifting the KA bread flour..which I just bought for the Kouigns!  And I opened another new packet and found strings of eggs sitting at the sides of the paper packaging. So no more KA bread flour for the time being... 

I mixed in the rye flour I had on hand.  Rose says (in bracket) that Pumpernickel flour is course rye flour so which means fine ground rye flour is also ok right? Same family...like fat or thin, tall or short, different yet the same?  So the only difference is course or fine rye right? Logically is so, correct?  Or so I thought!!    

BTW,  I've never eaten pumpernickel bread before, but this Barney Pumpernickel Bread song keep singing in my mind whenever I read or say the word "pumpernickel"!?!  (..Barney says "it is a very funny name for a very tasty bread...yum yum pumpernickel, pumpernickel bread..")  It's so annoying to have it in my mind but I cannot help it.........argghhh!!!!   

Maybe I have to share it with all of you....here watch it with me... LOL!

https://www.youtube.com/watch?v=BDfHap7uwHE

Nice Song? So you all know the different types of bread now? Good..!  hahaha

Back to my Swedish Bread....

Here's the biga to be rested in fridge for 3 days.

After 3 days it looked more fluffy and relaxed. 

 Mixed in the with rest of the flour, knead and after add raisins and walnuts. Let it proof for a day, overnight in the fridge.  And I wondered why my dough is grey in color?  Rose's bread in her book is white in color! So I must have used the wrong flour..I was a bit disappointed at this point.  But Barney in that video was holding a dark colored bread...!

The next day, I took it out and shaped it and fold the top corners down into triangle.

For once I understood instructions perfectly.....but I had to use the wrong type of flour! *shake head*... 

Then I placed the apricots in one straight line. I wanted to squeeze in as many as possible..which is only 7 pieces. 

After I rolled it down from top to bottom and pinched the ends. So proud of myself at this point! 

I proofed the dough in a basket, no particular reason but because I just bought it and wanted to use it. LOL!

After 1 hour, I thought the bread should be ok to be baked now. Most likely the bread is going to be headed to the bin soon because I used the wrong flour and proofing longer is just wasting my time.

So I made some slashes..but I think not deep enough. And baked as stated. The dough didn't raise up a lot in the oven either...and I was like pouty-faced.  

I didn't' wait for the bread to cool down for 2 hours before cutting. After 45mins, I cut the bread just to check the inside and to take photos for documentation before I threw it away.  

But after cutting, I realised the bread inside looked good. I took a bite and hey, it tasted good too!  I was very surprised!!!  The grey color didn't matter at all. :)  I cut a slice each for everyone to try (except my son of course..he doesn't want try new food, only his usual routine and food).  Everyone in my family said it is good and tasty. They like the apricots and raisins and walnut combination too.   It will go very well with cheese and wine.  Now I regretted cutting it so early, I should have freeze the bread and eat it during weekend with cheese and wine when I have more time to savour and enjoy it.  

Will definitely bake it again next time! 

I posted on FB and Kristina explained to me the difference between course rye and fine rye and the effects. Raymond said he used rye flour too. It's good to have alpha bakers as my friends on FB, I feel like we are just like a family. :) I'm envious Kristina has her own flour grinder. I can't wait to see how she grinds her rye berries into pumpernickel (..er...Oh Nooo..not that Barney song again in my mind...!). 

..Yum yum ... Swedish Apricot Walnut Bread, ..yum yum... Golden Panettone, ..yum yum... tortillas, ..yum yum... pita pocket, ..yum yum.. bagel,  ..yum yum... white bread, ..yum yum.. pumpernickel, pumpernickel bread....