APRICOT ALMOND BREAD
Use a 23 cm (9 inch) loaf pan.
3 cups wholemeal spelt, kamut or whole wheat flour
1 cup of dried unsulphured apricots
1 cup of slivered almonds
¼ cup of warmed butter or olive oil
2 cups kefir and/or 1/2 cup sourdough starter
3 large free range eggs
¼ cup honey or maple syrup or ¼ teaspoon stevia powder to taste
½ teaspoon sea salt
½ teaspoon vanilla essence
Mix the flour with the kefir or starter. Add enough filtered water to make it a batter consistency. Cover and leave it for 12-24 hours at a temperature of 20-25 Celsius (68-77F).
Dice the apricots into 1 cm (half inch) sized pieces, cover them with water and leave to stand for an hour.
Put the remaining ingredients except the apricots in a blender and slowly add the batter. Blend at slow speed until it is well mixed.
Drain the apricots and stir into the batter.
Pour into an oiled loaf pan. Bake at 180 Centigrade (350 Fahrenheit) for 90 minutes, or until a skewer pushed into the middle of the cake comes out clean.