Packed with oats and dried fruit, this is half cake half bread and so delicious.
First make the ferment, ideally the night before
200g strong wholemeal
15g fresh yeast
For the main dough you will need;
250 strong white
50g rye flour
10g fine sea salt
50 g dried apricots
50g dried prunes
This bread is best made using a mixer with the dough handle. You can make it by hand but it is easiest with a machine.
Start off by mixing the water into the ferment and then pouring it into the mixer. Then add the flours, salt and yeast. Mix for 5 minutes on slow speed and then turn it up to medium speed for 11 minutes and finally 3 minutes on maximum speed or until the edges of the bowl are clean and the dough comes away from the sides.
Add the apricots, chopped prunes, muesli and oats and mix on slow speed for 1 minute.
Using a dough scraper, get the dough out of the bowl, shape and leave in a clean bowl. Cover with clingfilm and leave to double in size.
Once it's doubled in size, remove from bowl,shape and place in two small loaf tins, ideally 450 g tins.
Leave to prove for a good hour, and bake in a pre-heated oven at 220 for 22 minutes.
Remove from tin and leave to cool on a rack covered with a tea towel.