-
Preheat the oven to 200°C and place baking paper into a loaf tin and grease well.
-
Mix the flours, oats, bicarbonate of soda and salt in a large mixing bowl.
-
Add the seeds and nuts to a food processor and blend until roughly chopped.
-
Add the seed and nut mixture to the dry ingredients and set them aside.
-
In a separate large bowl, whisk together the melted butter, egg and milk.
-
Add the dry ingredients and the chopped apricots to the wet ingredients and mix until well combined.
-
Pour the mixture into the loaf tin and bake for 50 minutes, or until the bread is risen, golden and cooked through.
-
Remove from the oven and tip out onto a cooling rack to cool before serving.
-
Serve with Ladismith- unsalted butter, white cheddar and apricot jam.
