Hand-picked places to eat, stay, shop & cook in the South West

Earl grey and apricot rye bread

Published on August 18, 2014
Home » Good stuff » Recipes » Baking » Earl grey and apricot rye bread
Earl grey and apricot rye bread

This fruity rye bread recipe from Baker Tom is perfect for a lazy breakfast, serve with a good helping of honey

Makes 1 loaf

You will need

  • Chopped rye 20g
  • Warm water 40g
  • Earl grey tea bags 4
  • Boiling water 250g
  • Light rye flour 250g
  • Strong white or bread
  • Salt 10g
  • Soft butter 25g
  • Fresh yeast 15g
  • Currants or raisins 60g
  • Apricots 60g, chopped
  • Sugar 15g


  1. The night before, soak the chopped rye in the warm water and cover.

  2. The next day, place the tea in a bowl, cover with the boiling water and infuse for 10 minutes, then remove the tea bags and leave to cool.

  3. Weigh all the ingredients into a mixing bowl and combine well, then add the tea infused water and chopped rye soak and mix to form a dough.

  4. Knead the dough for 10–15 minutes until smooth and elastic, then place back into the mixing bowl and cover for 1½ hours until doubled in size.

  5. Place back onto lightly floured work surface. Shape into a bloomer and place onto a tray with silicon paper and cover again to stop it drying out. Preheat the oven to 220°c/gas 7.

  6. After an hour, cut several slashes and place into the oven for 35–40 minutes and golden in colour.

  7. Cool for 30 minutes and enjoy with a dollop of honey.

Chef’s tip: ‘This is a delicious loaf – perfect for a lazy Sunday morning breakfast,’ says Tom 

Pick up Tom’s bread at his Truro and Falmouth shops and bakery cafe in Pool. See the website for details, www.bakertom.co.uk

More bread recipes

Soda bread

Try adding fennel seeds and apple to Baker Tom's soda bread recipe to give your loaf a fruity, wholesome twist

Apple & cider bread

Baker Tom shares another of his fantastic bread recipes with us, this time including flavours of apple and cider

Walnut, cranberry & stilton bread

Baker Tom shares his quirky recipe for walnut, cranberry and stilton bread, delicious with on its own or paired with a favourite chutney