Walnut, Apricot and raisin bread.

This is really worth making if you want a fruit loaf.  The balance of fruit and nut is perfect.  The walnut oil is essential,  which probably means that a lot of bakers will not make this loaf.  I made a free form loaf,  which doesn't look great , but the crust is exceptional.  However ,  next time I make this loaf,  probably tomorrow,  I will bake it in a tin.  Just to see the difference.
Makes 1 large loaf.

500g bread flour
250g.  warm water
30g honey
40 mls of walnut oil
17g salt,  OR 1 teaspoon of salt if using bread mix,  (as I did)
3 teaspoons dried yeast
120g,  each of walnuts, dried apricots and raisins.

Place Apricots in TMX bowl and Turbo to chop into large pieces about the size of an almond  Add walnuts and press Turbo button for a short burst.
Set aside with raisins.
Into TMX bowl add flour,water , yeast, salt, honey and oil/
Knead for 4 mins.
Add fruit and nut mix and knead for 30 seconds.
Set aside in warm place to double.
Tip onto silmat and knead in by hand,  the fruit that has not been incorporated.
Roll into a sausage shape and place into a lined tin or form into a free form loaf on an oven tray.   Spray with water and allow to rise to near double again.
Slash top.
Bake at 200 0.  for 25/30 mins or until cooked.  Digital thermometer should read 200 0 F.
Cool on wire rack.  Try not to cut it until cool. ( I cut while still hot, delicious)