Ingredients
- 1 tbsp of honey
- 150 ml of natural yogurt
- 100 g of porridge oats
- 1 tbsp of sunflower oil
- 2 tsp of fine sea salt
- 150 g of strong wholemeal flour
- 1 tbsp of milk
- 75 g of dried cranberries
- 75 g of raisins
- 50 g of sunflower seeds
- 400 g of plain flour
- 7 g of easy bake yeast
- 50 g of pumpkin seeds
- 75 g of soft dried apricots, quartered
Method
Step 1
Reserve 2 tsp oats for the top of the loaf then mix the rest with the yogurt and honey. Set aside for 15 minutes to soften.Step 2
Meanwhile, mix the flours, salt and yeast together in a large bowl. Make a well in the middle and add the water and oil, then add the oat and yogurt mixture.Step 3
Bring the dough together using your hands, then turn out and knead for 15 minutes using the push and pull technique: use the heel of your hand to stretch the dough away from you, then fold it back on itself. Make a quarter turn then repeat and continue until smooth and springy.Step 4
Stretch the dough out into a rough rectangle and, saving 2 tsp seeds for the top, sprinkle the seeds and dried fruit over the dough and knead in gently until well incorporated and evenly distributed.Step 5
Reshape the dough into a neat oblong and place on a lined baking tray. Using a serrated knife, gently make a shallow slash down the centre of the loaf, brush with milk and scatter on the reserved oats and seeds. Cover with oiled clingfilm and leave to rise for 1-1.5 hours.Step 6
Heat the oven to 200°C/180°C fan/Gas 6. Bake for 45-50 minutes until risen and golden – the loaf should sound hollow when tapped on the bottom.Step 7
Eat warm or turn out on to a wire rack to cool. Store in an airtight container for up to two days.