500 g strong white bread flour

10 g salt

7 g yeast (instant)

340 g water (lukewarm)

15 g sugar

20 g olive oil

70 g dried cranberries

40 g raisins

40 g pumpkin seeds

30 g hazelnuts roughly chopped

30 g almonds roughly chopped

30 g cashews roughly chopped

Soak the cranberries and raisins in warm water for 10 minutes, then drain.

In a large bowl, combine the flour and salt.

In a jug, mix the lukewarm water, yeast, sugar, and olive oil.

Add the liquid to the flour and mix until a rough dough forms.

Knead for 8–10 minutes until the dough becomes smooth and elastic.

Flatten the dough slightly, scatter over the cranberries, raisins, pumpkin seeds, hazelnuts, almonds, and cashews, then fold and knead until evenly distributed.

Put onto a baking sheet with baking parchment (floured), oval-shaped. Cover with a tea towel and leave to rise (server cupboard) for an hour or two (~doubled in size).

Preheat oven to 200°C fan.

Gently reshape the dough into a long shape, squish it together so it is tall (with tolerance to flow in the oven).

Leave to proof for 40–50 minutes until slightly puffy. (I only did about 10-20 minutes, but didn’t disturb the dough that much in the first step.)

Score the loaf with 4–5 diamond slashes each direction across the top.

Bake for about 18 minutes until well browned and hollow-sounding when tapped underneath.