A wholemeal loaf made with dried apricots, prunes, flax and poppy seeds.
Combine the 2 flours, salt and yeast in a bowl and make a well in the centre.
Add the water and use a scraper to just bring all of the ingredients together.
Cut the dried fruits into small pieces and add to the bread dough along with the seeds.
Tip the dough out on to your work surface and begin working it by stretching it right across the surface and folding it back together. This process is activating the gluten in the flour. Repeat until you have a stretchy dough. Don't over flour your work surface - too much extra flour will result in a dense bread.
Roll the dough into a ball, place in a large bowl and cover with a damp cloth. Leave to double in size.
Preheat the oven to 240'C.
Place baking tray in the oven to get hot. This will stop your bread from sticking to the tray after it is cooked.
Place a shallow tray of water in the bottom of the oven. This will help to create steam in the oven and allow the bread to have a perfect crust.
Using a dough scraper remove the dough from the bowl and place it on a clean table(no flour to be added). Carefully deflate the dough back being careful not to knock all of the air out.
Shape into a bloomer shape.
Flour the proving basket and place the dough inside. Cover with a damp cloth and allow to rise. When the dough has doubled in size and is springy to touch it is ready to bake.
Remove the hot baking tray from the oven and carefully tip the dough onto the tray. It should have a rippled effect from the proving basket.
Bake for 15 minutes at 240'C, then reduce the temperature to 200'C. Cook for a further 10 minutes.
When your bread is golden brown and sounds hollow it is cooked. Remove from the oven and allow to cool on a wire rack.
«The time the dough takes to prove will depend on the temperature as yeast is activated a lot more quickly in a warm environment. To speed up this process, add a couple of tablespoons of warm water to the yeast before combining it with the flour.»