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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.
