Pecan And Prune Bread

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   1. Preheat the oven to 200 C, 400 F or Gas Mark 6.

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   2. Sieve the two flours and salt into a bowl, tip in the wheat flakes from the bottom of the sieve and place the bowl in a low oven for 10 minutes to warm the flour slightly.

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   3. Sprinkle in the yeast and stir.

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   4. Place the water in a jug, add the sugar and stir to dissolve.

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   5. Make a well in the centre of the flour, pour in the water together with the oil and knead on a lightly floured surface for 5 minutes. (A mixer will take over the hard work here).

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   6. Return to the bowl, cover and leave to rise in a warm place until doubled in size. If the kitchen is cold this process can be speeded up by placing the bowl in warm water.

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   7. Turn the dough out and knead it again for 2-3 minutes.

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   8. Make an oblong of the dough, press the prunes and pecans onto this, roll up the dough and knead by hand until the fruit and nuts are evenly distributed.

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   9. Divide it into two equal parts, shape it and put it into 2x500g (1lb)

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    Greased loaf tins.

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    10. Place these tins into a lightly oiled plastic bag trapping a little air in the bag so that it does not stick to the surface of the bread.

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    11. Leave in a warm place until the dough has risen about 3.5cm (1 1/2 inches) over the top of the tins.

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    12. Preheat the oven to 200 C, 400 F, Gas Mark 6

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    13. Remove the risen loaves from the bags and place in the preheated oven on the middle main shelf for 35-40 minutes.

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    14. Tap the bottom of the loaves, if they sound hollow they are done.

* Per serving · 4 servings · Values may vary.