ingredients
makes 2 x 1 pound loaves
2 cups strong All purpose flour
2 cups whole meal bread flour
1 tsp salt
6 tbsp soft brown sugar
1 sachet easy-blend dried yeast
4 tbsp butter or margarine
1 tbsp black treacle
4 tbsp malt extract scant
1 cup tepid milk
1/2 cup chopped dates
1/2 cup chopped nuts
1/2 cup Seedless white raisins
1/2 cup raisins
2 tbsp clear honey, to glaze
method
1. Sift the flours and salt into a large bowl, then tip in the wheat flakes that are caught in the sieve. Stir in the sugar and yeast.
2. Put the butter or margarine in a small pan with the treacle and malt extract. Stir over a low heat until melted. Leave to cool, then combine with the milk.
3. Stir the liquid into the dry ingredients and knead thoroughly for 15 minutes until the dough is elastic. (If you have a dough blade on your food processor, follow the manufacturers' instructions for timings.)
4. Knead in the fruits and nuts. Transfer the dough to an oiled bowl, cover with clear film and leave in a warm place for about 1 1/2 hours, until the dough has doubled in size.
5. Grease two 1 pound loaf tins. Knock back the dough and knead lightly. Divide in half, form into loaves and place in the tins. Cover and leave in a warm place for about 30 minutes, until risen. Meanwhile, preheat the oven to 190°C (375°F).
6. Bake for 35 - 40 minutes, until well risen and sounding hollow when tapped underneath. Cool on a wire rack. Brush with honey while warm.
