Thyme and Apricot Bread

Thyme and Apricot Dough
Thyme and Apricot Dough

So recently I’ve become a bit fond of baking and bread making – which does seem a little silly considering there’s a bakery on practically every street here. But regardless, there’s something to be said for a lazy Sunday spent making something like sweet Blueberry Bread or Yankee Scones.

Here in Germany, cream cheese is basically a dietary staple and paired with sweet jam on bread is a combo I’ve become particularly partial to. So I tried to blend all of this together in one wonderful loaf, and voilà my Apricot and Thyme Bread. I won’t even lie, I was lying in bed one night thinking about a midnight snack and this popped into mind and I love it. The thyme gives a really earthy herb flavour and that with the sweet, jammy goodness of the dried apricots and smeared in cream cheese is heaven. Ahnom nom nom.

thymebread 2


3 cups plain flour

1 tsp salt

7g/ 1 sachet dried yeast

250 ml lukewarm water

100 grams dried apricots

2 tsp of fresh thyme


 Combine dry ingredients together in a large bowl. Add water and mix together with a fork until a shaggy ball forms, the ball will be quite sticky initially.

Once the ball is formed bring together with your hands until combined. The dough will become more manageable as you work it.

Turn out the dough onto a lightly floured surface and knead until smooth, or until you’re tired. When kneaded enough the dough should hold its shape and when poked, the dimple should bounce back.

Place the dough in a bowl and cover with cling-wrap, and leave in a warm place for about an hour or until doubled in size.

After an hour, the dough should puff up. It will be sticky, but manageable. Scrape from bowl onto a floured surface. Add the dried apricots and thyme and knead until evenly distributed throughout the dough.

Return to the bowl, cover with cling-wrap and let rest again for another forty minutes. Pre-heat the oven to 250 degrees Celsius.

After the dough has rested, place dough in the oven. On the lowest level of the oven add a tray of water (I just filled a muffin tin). The steam from the water helps produce a crustier loaf. Bake at 250 degrees for 15 minutes, and then lower to 200. Bake for around 25 minutes, or until golden on top and has a hollow sound when tapped from the bottom.

Leave to cool on wire rack, then dig in and enjoy!

Apricot and Thyme


Also I’ve a couple of people send me their pics of my recipes, and gosh you’re going to make me get all Miss America (‘I just want to thank my mom and…’). But seriously, thank you that’s awesome and I love it. If you want to be Instragram bros add me @KateDowntheRabbitHole




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