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  1. Preheat the oven too 350°F. Grease a 9" x 5" loaf pan.

  2. In a large bowl, whisk together the flours, oats, baking powder, baking soda, and salt.

  3. In a separate bowl, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating until the first egg is absorbed before adding the next. Scrape the sides and bottom of the bowl.

  4. Add the orange zest, then one third of the dry ingredients. Mix well. Add the orange juice, then another third of the dry ingredients. Mix for 30 seconds, then add the starter and the remaining dry ingredients. Mix to combine, then stir in the apricots.

  5. Pour the batter into the prepared pan, and sprinkle the top with oats. 

  6. Bake the bread until a paring knife inserted in the center comes out clean, about 1 hour. Remove from the oven and place on a rack. If you haven't sprinkled the loaf with oats and enjoy a sweet finish, brush the top crust with warmed orange marmalade. Cool in the pan for 15 to 20 minutes before turning out of the pan and returning to the rack to cool completely.

  7. Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter — it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.

  • Recipe update: To address issues of crumbly, dry texture, we've reduced the amount of white whole wheat flour from 1 1/2 cups to 1 1/4 cups; and the amount of baking powder from 2 teaspoons to 1 teaspoon. The resulting moist loaf holds together well and slices nicely.