Apricot, Raisin & Pecan Bread

Looking for an interesting bread to go with your morning bowl of granola? Using a pre-ferment in the dough (a portion of the flour and water with yeast mixed ahead of time) allows the flavor — sweet, tangy and nutty — and texture — irregular holes and a chewy crust — in this fruit- and nut-laden bread to shine.
30 mins
25 to 30 mins
8 hrs 35 mins
three 1-pound loaves
Apricot, Raisin & Pecan Bread


  1. To make the biga: In a medium-sized mixing bowl, combine all of the biga ingredients, cover, and set aside for 12 to 24 hours. This pre-ferment is ready to use when it's developed large holes, looks very puffy, and is domed in the center. If the center has fallen, the pre-ferment is overripe but can still be used. Your bread will have slightly more of a tang to it.
  2. To make the dough: Combine the biga, flour, water, salt and yeast — by hand, mixer, or bread machine — kneading to form a smooth and supple dough.
  3. Knead in the apricots, raisins and pecans. (If you're using a bread machine, add them about 5 minutes before the end of the final kneading cycle.)
  4. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 2 to 2 1/2 hours, depending on the warmth of your kitchen. If you mixed in a bread machine, remove the bread from the bucket and place it in a bowl to rise.
  5. Gently fold the dough in upon itself and turn it upside-down after 45 minutes, and again at the 1 1/2-hour mark.
  6. When the dough is billowy (but not necessarily doubled in bulk), divide it into three pieces, each weighing approximately 1 pound (454g).
  7. Pre-shape the pieces into loose rounds, let the rounds rest for 15 minutes, covered, then form them into oval loaves (bâtards).
  8. Cover the loaves with greased plastic wrap or a dough cover, and let them rise for 1 hour, or until they're puffy.
  9. The loaves may be baked at this point, but will have better flavor if they're refrigerated, covered, for 4 hours, or up to about 16 hours. Remove the loaves from the refrigerator, and let them rest at room temperature, covered, for 25 to 30 minutes while you're preheating the oven.
  10. If you're using a baking stone, preheat the oven to 475°F for at least 30 minutes. If you're going to bake the loaves on sheet pans, preheat the oven to 450°F.
  11. Just before putting the loaves into the oven, spritz them with water or brush them with an egg white thinned with 2 tablespoons water.
  12. Place the loaves in the oven. If you're using a stone, immediately reduce the oven heat to 375°F. If you're baking on sheet pans, wait 10 minutes, then reduce the heat to 375°F.
  13. Bake the bread for 25 to 30 minutes, until it's dark brown. Remove the bread from the oven, and cool it on a wire rack.
  14. Store well-wrapped at room temperature for up to 5 days, or frozen for up to 3 months.