Orange, Apricot and Pumpkin Seed Loaf

3 to 4 times a year I change the fruit bread Kaffeine serves for breakfast from cinnamon'n'raisin to honey, milk and almond. However I've gotten bored with just these 2 varieties of fruit loaf and decided to mix things up a little and throw a third loaf into the mix. After a few trials and epic fails I've finally mastered the recipe, best served toasted with loads of artery coating butter.

650g strong flour
250ml whole milk
50g sugar
1 teaspoon yeast
250ml buttermilk
3 tablespoons olive oil
100g dried apricots
100g pumpkin seeds
1 orange
1 teaspoon cinnamon

METHOD:
Place milk in a sauce pan and warm the milk over a low heat till about 40oC (Luke warm) and remove from heat. Add sugar and yeast to milk and leave to stand for 10 minutes in the mean time roughly dice the apricots and zest orange on the fine side of the grater. Put flour in a large mixing bowl with apricots, pumpkin seeds, zest and juice of orange, cinnamon then pour in the fermented milk, buttermilk and olive oil. Knead together for at least 10 minutes, if you don't want to knead it yourself you can always use a cake mixer and attach a dough hook. Grease a separate bowl with a dash of oil and place bread dough into bowl, cover with cling film and leave to ferment in warm place for an hour.
Grease a loaf tin 24x12cm (8cm deep) with butter or oil spray then dust by tapping a little flour round the tin. Roll the dough onto a clean bench and knock back the air, knead for a minute or 2. Mold the dough into a shape that roughly resembles the size of the tin and place in side. Cover bread dough with either a clean damp cloth or tea towel and leave in a warm place to prove again for 1 hour and pre-heat oven to 180oC.
Once the dough has proven for a second time fill a small tray with warm water and place on the bottom shelf of oven and place the bread dough on the shelf just above, bake for 35 minutes. Once cooked leave bread to cool for 10 minutes before turning out, when the loaf has cooled completely you can slice. I like my slice's of bread very chunky and I usually get 7 piece from this recipe, best toasted and served with butter.