Apricot chocolate bread

Ingredients for 1 servings:

• 40 g wheat flour type 550
• 30 g water
• 1 pinch of salt
• 1 g fresh yeast
• 500 g wheat flour type 550
• 335 g water, lukewarm
• 1 tsp beet syrup
• 10 g fresh yeast
• 5 g salt
• 250 g soft apricots
• 250 g chocolate chips
• Fat for the mold
• 1 egg yolk
• 1 tsp milk

Instructions

Working time approx. 20 minutes; Rest time approx. 17 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 18 hours 50 minutes

delicious breakfast bread

Mix the starter ingredients together, cover, and let stand at room temperature for 12-16 hours. Quarter the soft apricots. Sift the flour. Whisk together the water, beetroot syrup, yeast, salt, and starter dough. Add to the sifted flour and knead well for 5-8 minutes to form a yeast dough. Knead in the sliced ​​apricots and chocolate chips evenly. Add a little more flour if necessary. The dough should only slightly stick to the bowl. Cover and let rise for a good hour. Lightly grease a 30cm loaf pan, knead the dough together, shape it into a loaf, and place it in the pan. Cover and let rise for 80-90 minutes, until the dough slightly rises over the edges. Whisk together the egg yolk and milk, and brush the bread with it. Preheat oven to 180°C (350°F) top/bottom heat. Place a small metal bowl filled with half a cup of water at the bottom of the oven. Place the baking pan in the cold oven and bake for 60 minutes. After half an hour, cover the bread with aluminum foil if necessary to prevent it from overbrowning. Let it cool on a wire rack.