This is a very German way of making rye bread and the apricot adds a lovely fruity kick to an already fantastic loaf. You need to start this the day before.
Put half the rye flour, half the white flour and all the yeast into a bowl.
Then add about 175 ml/6 fl oz of water and mix well until you have a thick paste.
Leave this overnight for 10–12 hours.
Add the rest of the flours and water, the salt, butter and apricots to the dough and mix well for 3 minutes, then tip out onto a lightly floured surface and knead well for 3 minutes.
Put the dough back in the bowl and leave to rise for 1 hour.
Line a baking tray.
Shape the dough into a sausage and taper the ends.
Place on the baking tray and leave to rise for 1 hour.
Preheat the oven to 230°C/450°F/gas mark 8.
Rub rye flour all over the top of the dough and, using a knife, cut zigzags down the centre of the loaf.
Bake in the oven for 30 minutes, then transfer to a wire rack to cool.