SWEET SUMMER BREAD

This bread is inspired by a cake that my grandma used to make, which I loved. I decided to try to make a bread following the same idea. This is now the bread that I bake on rainy summer days.

SERVES 6–8

25g fresh yeast, or 7g (1½ tsp) fast-action dried yeast

350ml lukewarm water

1 egg, lightly beaten

350g strong white flour, plus more to dust

150g wholemeal spelt flour

1 tsp sea salt flakes

100g raisins

100g dried figs, chopped

100g dried apricots, chopped

100g walnuts, chopped

TO GLAZE

1 egg, lightly beaten

3 tbsp light brown sugar

Dissolve the yeast in the lukewarm water, add the egg, then stir in both the flours and the salt to form a wet dough. Add the raisins, figs, apricots and walnuts. Knead by hand for a few minutes, or in a stand mixer fitted with a dough hook, until smooth. Cover with a tea towel and leave to rise for 2 hours.

Preheat the oven to 200°C/gas 6.

Tip the dough out onto a floured work surface and knead lightly, then shape it into a round loaf. Line a 40 x 30cm baking sheet with baking parchment, then put the loaf on the sheet. Glaze with the beaten egg and sprinkle with the brown sugar.

Bake for 25–30 minutes, then remove from the baking tray and leave to cool on a wire rack.