125g extra strong wholemeal flour
200g malted wheat flour with wheat bran
3/4 tsp ground ginger
3/4 tsp ground cinnamon
3/4 tsp freshly ground nutmeg
1/4 tsp ground coriander
1/4 tsp ground alspice
1 sachet fast action yeast
40g soft dark brown sugar
1/2 tsp salt
1tblsp olive oil
300ml hand-hot water
25g ground linseeds
25g mixed seeds
25g candied peel
25g chopped glace cherries
This is easy to do in a bread machine. Choose the 'dough' setting and add everything but the seeds and nuts, as your machine's instructions suggest. Once the machine has finished, turn the dough out onto a floured surface and follow the steps below from step 7.
1. In a large bowl, sieve together the flour, salt and spices. Any bran caught in the sieve can be thrown on top of the flour.
2. Add the oat bran, yeast and sugar, mix well
3. Make a well in the centre and gradually pour in the water, stirring the flour into it as you pour. Add the oil and bring together. You should have a sticky dough. Add more water or more flour if you need it.
4. Knead for about 10mins until the dough is smooth and elastic
5. Oil a large bowl, put the dough in the centre, cover loosely with oiled cling film and put in a warm place for an hour till doubled in size.
6. Turn out onto a floured surface
7. Mix the seeds and fruits in a bowl. Spread the dough out so it's a large rectangle, and pour the
8. Oil a loaf tin, pour some flour into it and tap it on each side until the flour coats the bottom and sides. Tip out any excess flour. Then press the dough into the tin and put it back into a warm place to rise. No need to cover it this time. Preheat the oven at 200 C.
9. After about 30mins, it should have doubled in size. Place it gently into the oven, being very careful not to knock it or it'll sink! I actually put the oven on at about 40 C and let the dough rise in the oven, then just turn the temperature up to 200 C and leave the loaf where it is so I don't risk loosing the air in the dough by moving it.
10. Bake for approx 20mins, till just turning brown on top. If you tip the loaf out and tap the bottom, it should sound hollow, and when you cut into it you should be able to press a finger softly into the dough and it should spring back rather than sticking together.
11. Great with lots of butter!