Out of this world goodness from Mother Earth!

by Bob Levin, *Eat Life Before Life Eats You!

Monday, December 18, 2017 [Last updated: 12/20/2017, 11:30 AM PST]

Proudly buying local and baking with products from Bobs Red Mill.
Bob Levin, nominated membership with the Heroes of the Mill since Nov. 2014.

Im an Italian-Jewish-American and jokingly remark that should I ever design a coat-of-arms it will include a
meatball and a matzo ball. Between baking and other activities I am writing my first tell-all book
Motorcycle of the Soul and a movie will follow. Hope you enjoy this recipe. Eat life before life eats you!

Note: This recipe is an ongoing food science experiment. Images shown are from
Experimental Loaf No. 1. Adjustments have been applied and will be used during the
next experiment until the recipe is perfected.

Ingredients:
6.0 Ounces Dried Apricots Chopped
3.5 Ounces Dried Blueberries
2.5 Ounces Raisins
1 Cup of Greek or Indian Yogurt
1 Cup Unsweetened Apple Sauce
2 Tablespoons Pure Vanilla
10 Cups of Bobs Red Mill Flour
*I used 8 cups of white and 2 cups of whole wheat, but feel free to experiment and modify as you desire.
3 Tablespoons Dry Active Yeast.
1 Teaspoon Nutmeg
4 Tablespoon Cinnamon
1 Cup Organic Sugar
1 Cup Brown Sugar
1 Teaspoon Salt
7 Ounces or 2 Cup Chopped Walnuts
3 Cups Hot Water from the tap.
*About 125-130 F.
Extra flour for shaping.

Instructions:
Chop dried apricots and combine with dried blueberries, raisins, yogurt, unsweetened applesauce,
pure vanilla, and refrigerate four hours.
Combine dry ingredients; flour, yeast, nutmeg, cinnamon, organic sugar, brown sugar, salt,
chopped walnuts, and mix well in a large bowl.
Combine dried fruit, yogurt, unsweetened applesauce, and pure vanilla mixture with the dry
ingredients.
Stir in hot water until all components are combined.
Cover with plastic wrap and let stand at room temperature for 3 hours. Plastic wrap traps the
warmth and helps the dough to rise; avoid using a cloth with this recipe.
After 3 hours the dough will have increased in size and resemble something cousin to the surface
of the moon where a UFO might want to land Heavily flour the surface of the dough with white
flour. Using a rubber scraper/spatulascrape the dough away from the sides while allowing the
flour to fall down the sides into the bottom of the bowl. At some point youll know when to flip the
dough around and shape into a rough ball.
Line a large Dutch oven with parchment paper. Place the dough ball in the center, cover with the
lid and let stand on the countertop for about 35 minutes. (*My Lodge Dutch oven that I
purchased on Amazon measures 7.5 quarts, but a smaller Dutch oven will also work).
Preheat your oven to 450F.
When the oven reaches 450F carefully place the covered Dutch oven with the parchment paper
and dough ball inside the oven and bake for 60 minutes.
After 60 minutes remove the Dutch oven and inspect the loaf. The moister content might require
a longer baking time. If the center is concaved and not buffed up then continue to bake the bread
with the lid on until the loaf remains domed. When you are confident that the bread has cooked
through the center inspect the loaf again. Should the crust of the bread remain too light then
return the Dutch oven with the lid off and bake for an additional 10-15 minutes or until the loaf
browns to your liking.