Step 1 - In a Large bowl, mix both flours together. Then add the yeast and salt to the opposite sides of your bowl.

Step 2 - Then add the mixed seeds and nuts to your flours and then mix through.

Step 3 - Once mixed, create a well in the centre and add the rapeseed oil and honey.

Step 4 - Add 300ml water and with your fingers like a claw, mix thoroughly in the bowl until the sides of the bowl are clean. Slowly add the additional water into your mix. 

Step 5 - When all the water is added, tip the dough onto your work surface and knead for a good 10 -15 minutes. Hold the bread with one hand and push the dough away from you with the heel of your other hand, rotate the dough and keep repeating this process until the dough is smooth. To test if the dough is ready, take a piece of it and stretch until it is thin enough to see the light through it. If the dough rips while doing this, knead a little more.

Step 6 - Once it's ready, work your dough into a ball and place into an oiled bowl. Cover with oiled clingfilm and place in a warm room. Depending on the temperature of the room, it may take between 1 and 2 hours to prove.

Step 7 - When your dough proves (doubled in size), knock it back by punching the air out of the dough.

Step 8 - Tip the dough back onto your bench, to shape for your tin. Stretch the dough into an oblong shape. Then take the top of the shortest edge of the dough and fold a third over to the centre and then do the same with the bottom edge.

Step 9 - Once shaped, make sure the seam is on the bottom and tuck the ends under a little. Then Place the dough into your tin and cover again. It will take around 45 mins to 1hr to prove.

Step 10 - Just before your bread is ready to bake, heat your oven to 240°C / 220°C fan / Gas Mark 9 and place a tin with ice cubes on the bottom of the over, this helps the bread to rise and gives it a great crust. 

Step 11 -Place your tin in the oven and immediately reduce the temperature to 220°C / 200°C / Gas Mark 7 and bake for 30 minutes. The bread should sound hollow when tapped on the bottom; this will indicate when your loaf is cooked.

Step 12 - If you want a crisp crust, after the 30 mins have past, remove the bread from the tin and then place back into the oven for a further 5 minutes. 

Step 13 - Stand the bread on a wire rack and allow to cool fully before storing. 

Full the recipe along with some step by step photos to guide you, visit Robert's blog here.

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Step 1 - Line your tin with baking parchment and heat your oven to the correct temperature: 160C/140C Fan/Gas Mark 3.

Step 2 - Beat the butter and sugar with an electric whisk until light and fluffy.

Step 3 - Beat in the eggs, flour, almonds, baking powder, milk and cocoa, until smooth.

Step 4 - Stir in the chocolate chips, then scrape into the tin.

Step 5 - Bake for 45 - 50 mins until golden, risen and the skewer poked in the centre comes out clean.

Step 6 - Cool in the tin, then lift out onto a wire rack over some kitchen paper.

Step 8 - Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake.

Step 9 - Leave to set before slicing.

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We are absolutely delighted to share this fantastic spiced fruit loaf recipe with you from one of favourite bloggers at feasting is fun. Sammie bakes everything from cookies to delicious loaves of bread such as this one and we simply had to share her recipe with you.

We recently sent Sammie at feasting is fun a selection of our products for review, as she was equally as passionate about baking using British manufactured bakeware as we are! This fantastic recipe for a spiced fruit loaf was one of many she created using our 3lb loaf tin and we love it! Fruit loaf is the perfect accompanying food for a cup of tea or coffee, especially at this time of year! The warming flavours you get from the cinnamon and ginger combined the tangy taste of the dried fruits will leave you feeling warm right through to the core. A fantastic recipe from the equally fantastic Sammie at feasting is fun, we can’t recommend her blog enough, especially if you want some inspiration for baking bread. We are delighted to share this recipe with you, so why not have a go at home!

Ingredients:

• 500g strong white bread flour
• 1 large free range egg
• 1 sachet of fast action dried yeast, around 7g
• 1 tsp of salt
• 320ml of whole milk
• 1 tsp of honey
• 2 tsp of cinnamon
• 1 tsp of ginger
• 225g of dried fruit (figs, cranberries, vine fruits etc.)
• 75g of unsalted butter

Instructions:

Feasting Is Fun 

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3lb Loaf Tin

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Large Loaf Tin

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Large Cooling Rack

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Step 1- Start by making the dough. Take the 500g of white flour, 7g of yeast and 1 tsp of salt and pour them in to a large bowl. Make a well in the middle before pouring most of the 350ml of water in and mix it together with a wooden spoon or your hands. The dough should resemble a slightly damp and workable dough.

Step 2- Once you are happy with the dough, dust a work surface in your kitchen with flour and tip the dough on to it. You should now knead the dough until it becomes a lot smoother and develops more of an elastic and stringy consistency. This should take no more than 10 minutes. Then place the dough in an oiled bowl and leave for it to rise and roughly double in size.

Step 3- Heat your oven to around 220 degrees celcius/200 degrees for a fan oven/gas mark 7. Knock the dough out of the bowl back on to the floured kitchen surface. Shape the dough in to an oval shape and place in to a 3lb loaf tin. Cover with a towel or kitchen paper and allow it to prove for around 30 minutes.

Step 4-Take some of the remaining flour and dust the top of the dough with it. Also score the top of the dough with a knife. Place in the centre of your pre-heated oven and bake for around 15 minutes. Then, reduce the temperature of your oven to 190 degrees celcius/170 degrees for a fan oven, gas mark 5 and bake for a further 30 minutes. You will know the loaf is done when you tap the bottom of the farmhouse loaf and it sounds hollow. Allow the loaf to cool on a wire cooling rack.