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 well.

In a large bowl combine the flour and salt.

In a separate container mix the lukewarm water, yeast, honey, and olive oil.

Add the liquid mixture 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 gently until evenly distributed.

Cover and leave to rise for 60–90 minutes until doubled in size.

Shape the dough into a round or oval loaf with a tight surface and place on a floured tray or baking stone.

Leave to proof for 40–50 minutes until slightly puffy.

Heat the oven to 220C (200C fan).

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

Bake for 18-20 minutes until well browned and hollow-sounding when tapped underneath.

Cool on a wire rack for at least 1 hour before slicing.