I've made this a few times before, but not recently. I'd forgotten quite how good it is toasted for breakfast with lashings of butter - the apricots soften and become chewy, and there's a nicely contrasting crisp crust covered with sesame seeds. It's very simple to make too, though with a slightly unusual step that involves pouring hot water over some dates, blitzing them in a blender and mixing with yoghurt, and using this as the liquid in the bread dough. Apparently there was a study in Jordan which showed that adding mashed dates to a loaf makes it rise more and last longer, according to Dan Lepard. It seems to work, but I can't really say I've had an opportunity to test the longevity of this bread, because I normally consume the entire thing in about two days. Recipe is here.