![](https://media.scoolinary.app/recipes/images/2023/10/captura_de_pantalla_2022-10-14_a_la_s__13.45.44_720.png)
- Level Intermediate
Time
25 min
2 hours to rest + 1 hour - 15 to 18 hours fermented - 1 hour baked
- Type of dish Doughs
- More recipes Cereal recipes
- Course Signature Breads, Recipes by Xevi Ramón
● 4.787 kg Traditional dough -see recipe-
● 600 g dried apricots
● 700 g toasted walnuts (bake at 180°C for 7-8 minutes)
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