While chopping some dried apricots to put in our morning oatmeal yesterday, Gary reminisced about a rustic apricot bread he loved that he used to get at the Acme Bread Company in Berkeley. He described it and this morning we set out to make our REAL version, based on Gary’s memory. It was fun and the results were delicious.
1 cup warm water
1 package active dry yeast (1/4 oz)
2 teaspoons sugar (evaporated cane juice)
1 tablespoon ground flax seeds
1/2 cup brown rice flour or sorghum flour
1/4 cup millet flour
1/2 cup tapioca flour
1/4 cup corn starch, arrowroot starch or potato starch
1/2 cup All Purpose Gluten-Free Flour (we use Bob’s Red Mill)
2 tablespoons finely ground sunflower seeds (we grind the seeds in the same coffee bean grinder we use for our flax seeds)
1 3/4 teaspoons xanthan gum
1/2 teaspoon salt (optional)
2 tablespoons olive oil plus a little more for oiling hands
1/2 cup walnuts, chopped (for nut allergies replace with pumpkin, sunflower seeds or raisins)
1/4 cup almonds, chopped (for nut allergies replace with pumpkin, sunflower seeds or raisins)
1 Tablespoon ground cinnamon
Rustic Dried Apricot Glaze
1 cup dried, unsulfured, organic apricots
2 cups boiling Water
1 teaspoon millet flour
Preheat oven to 200oF.
Prepare a sheet of parchment paper to sit in an 8-inch round pie plate.
Pour boiling water over apricots and let sit for about an hour or until soft and water has cooled to room temperature.
In a small bowl, mix together yeast, sugar, flax seeds and water. Let stand for about 5 minutes, allowing yeast to foam.
In a large bowl mix together flours and starches, sunflower seeds, xanthan gum and salt.
Add olive oil to the yeast mixture and pour this into the large bowl with the dry ingredients. Mix together well. This becomes a moist, sticky dough.
Rub hands with a little olive oil. Using your hands knead the dough so that it is uniform. Rinse hands and re-oil as necessary throughout this process to handle dough. Divide the dough into 8 balls.
In a small bowl mix together nuts (or seeds) and cinnamon. Spread the mix on a flat plate or cutting board.
On an oiled cutting board, roll one ball into a log about 1 inch thick and 6 inches long. Roll the log in the nut/cinnamon mixture to coat. Take one end of the log and coil it to make a snail shape. Place the coiled dough on the parchment paper. Repeat with remaining balls.
Let the dough rise in a warm place for about 60 minutes. I put it on the top of the warm oven for rising.
Take the apricots that have been soaking and pour the soaking water into a sauté pan and bring it to a boil. If the apricots are whole, split them in half. Add the apricots to the pan and sauté for a few minutes until they start to break apart a little and soften. At this point sprinkle in remaining cinnamon and nut mixture from the dough rolling process and sauté for an additional minute or two. Then add a little of the millet flour to the mixture until it thickens like a jam.
After about 45 minutes of rising, raise oven temperature to 400oF.
When the dough has been allowed to rise for 60 minutes, place the dish in the oven and bake for 12 minutes.
Remove the dish from the oven. Lower oven temperature to 350oF.
Carefully add some of the apricot mixture to the top of each snail.
Return baking dish to the oven and cook another 15 minutes. Remove and let cool about 10 minutes.
Separate each individual danish and place them on a plate to serve.