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In a very large bowl, combine bread flour, whole wheat flour, apricots, pecans, honey, rosemary, salt, yeast and water. Stir with a wooden spoon until a shaggy mass forms. Then knead dough with your hands directly in the bowl just until it is smooth and apricots and pecans are incorporated; if dough is very sticky, dip your hands in bread flour. Remove dough from the bowl and shape into a ball. Rinse out and dry the bowl, pour in oil and return dough to the bowl. Turn dough to coat with oil. Cover loosely and let sit until dough is doubled in size, about 2 hours on the counter or 8 hours in the refrigerator.
If dough was refrigerated, let sit at room temperature for 30 minutes. Line a baking sheet with parchment paper. Gently turn dough out onto the middle of the prepared baking sheet. Push out with your fingers from the middle of the dough to form a disk, making a hole in the center; take care that you do not deflate the dough. Continue pushing out until you have a ring of dough about 11 inches in diameter. Using kitchen shears, snip 11 deep cuts into the outer edge of dough wreath, going almost all the way through but leaving dough just attached in the center. Gently pull the sections away from the center to create 12 "leaves" around the wreath. Let sit for 15 minutes.
Meanwhile, preheat the oven to 425°F. Bake until wreath is deeply browned and crusty, about 20 minutes. Slide wreath on the parchment onto a wire rack, slip parchment out from underneath and cool bread. Serve warm or at room temperature.