BREAKFAST FRUIT BREAD

Ingredients
250 grams strong white flour
250 grams strong wholemeal flour
25 grams sunflower seeds
350 ml warm water
100 grams soft prunes
50 grams rolled oats
2 tablespoons yoghurt
2 tablespoons honey
1 teaspoon quick yeast
½ tsp salt

Preparation

Combine the flours, oats, yeast and salt in a large bowl then add the yoghurt and honey, and stir well. Slowly add the water and combine until it starts to come together (you may not need all the water). Knead the dough for 5 – 10 minutes or until smooth then place the dough ball in an oiled bowl, cover with cling film and leave to rise in a warm place until doubled in size. Punch down the dough and use your hands to spread it out into a 30x20 rectangle.

Sprinkle the dried fruit and seeds (or nuts) evenly over the dough. Taking the longest side, roll up tightly then fold under the side. Place in a greased loaf tin and leave again to rise until doubled in size. When the dough is ready use a sharp knife to slash the dough, then brush with milk. Bake the loaf in a preheated oven, for 10 minutes at 220˚C, then turn the oven down to 200˚C and bake for a further 20 minutes, or until golden. Serve with butter and/or your favourite jam.