WHOLE WHEAT ALMOND-APRICOT BREAD

INGREDIENTS

MAKES 2 LOAVES

• 3 1/3 CUPS ALL-PURPOSE FLOUR, PLUS MORE FOR KNEADING
• 3 1/3 CUPS WHOLE-WHEAT FLOUR
• 1 TABLESPOON INSTANT DRY YEAST
• 4 TEASPOONS SALT
• 2 CUPS PLANTERS SLICED ALMONDS
• 1 CUP CHOPPED DRIED APRICOTS
• 1/2 CUP DRIED CHERRIES OR CHERRY-FLAVOURED CRANBERRIES
  CANOLA OIL

INSTRUCTIONS

Place flours and yeast in a large bowl.  Add 3 1/4 cups warm water and stir until a soft dough forms. Add 1 or 2 tablespoons more warm water if the dough is too stiff. Cover loosely with plastic and set aside for 15 minutes.  Then, place on a lightly floured surface; knead until smooth but sticky about 5 minutes.  Flatten dough and sprinkle with salt; knead until salt is incorporated and dough is tighter,  about 5 more minutes.  Flatten dough and sprinkle with almonds and dried fruit; knead them into dough.  Oil bowl and place dough in it, turning to coat with oil on all sides. Cover and let stand for about 2 hours, until doubled in volume.

Line 2 large baking sheets with parchment paper; brush with oil. Punch down dough and slice in half. Flatten each piece into an oval. Fold the ends of each oval under to create a 9-inch oval loaf. Place them side by side on the baking sheet, brush with oil, and cover with plastic. Place in refrigerator overnight.

Uncover and let stand at room temperature for 2 hours, until warm and slightly risen. Meanwhile, preheat oven to 400°F. Use a knife to make a few small slits along the top of each loaf. Bake bread for 20 minutes. Turn baking sheet from front to back and continue baking, 20 to 25 minutes, until loaves are golden brown. Transfer to a rack and let cool completely before slicing.