150 ml whole milk, plus a splash for glazing
3 tbsp honey
1 tbsp dried active yeast
450 g spelt flour
50 g rolled porridge oats, plus a little extra
50 g desiccated coconut, plus a little extra
50 g oat bran
2 tsp bicarbonate of soda
2 tsp ground cinnamon
1½ tsp salt
75 g dried apricots, chopped
75 g dates, chopped
50 g sultanas
50 g dried cranberries
100 g mixed nuts, chopped (we used hazelnuts, pistachios, pecans and almonds)
25 g sunflower seeds, plus a little extra
- Warm the milk and honey in a small pan (or in the microwave) to hand-hot, then stir in the yeast and wait for it to bubble and froth.
- Meanwhile, mix the flour, oats, desiccated coconut, bran, bicarb, cinnamon and salt in your biggest mixing bowl. Tip in the yeasty milk mixture plus 200ml of hand-hot water and mix everything together to a sticky dough. Cover the bowl with lightly oiled clingfilm and leave the dough to rise at room temperature for 2 hours (or overnight in the fridge).
- Tip the dried fruit, nuts and seeds into the bowl with the dough and knead in until evenly distributed. On your worksurface, use a little flour to help you shape the bread into an oval loaf. Carefully lift onto a baking sheet dusted with a little more bran or flour. Cover lightly with oiled clingfilm again, and leave to double in size. Heat oven to 190C/fan 170C.
- Glaze the loaf with a splash more milk and scatter with some extra porridge oats, coconut and sunflower seeds. Use a floured knife to slash the top a few times (it helps the loaf to cook evenly) and bake for 40-45 minutes or until golden, well risen, and the loaf sounds hollow when you tap its base.
- Cool on a wire rack before eating on the day with butter and marmalade or jam, or toasted over the following week.