Apricot and honey bread

1. In a large bowl, sift flours together, returning husks. Stir in seeds, almonds, yeast, cinnamon and salt. Make a well in the centre.
   
   
2. In a small saucepan, combine milk and honey. Stir over a low heat until lukewarm. Add to dry ingredients, stirring with a wooden spoon to form a soft dough.
   
   
3. Turn onto a lightly floured surface and knead 8-10 minutes, until smooth and elastic. Place in a lightly greased bowl. Cover with tea towel. Set aside in warm place 1 hour, until doubled in size.
   
   
4. Preheat oven to hot, 200°C. Lightly grease a large oven tray. Punch down dough with fist to release gas. Turn onto a lightly floured surface. Knead dough 2-3 minutes. Roll out to 25 x 35cm rectangle, about 1cm thick. Sprinkle apricots over. Starting from short end, roll up.
   
   
5. Place on tray. Brush lightly with butter. Set aside in a warm place 30-45 minutes, until almost doubled in size.
   
   
6. Bake 25-30 minutes, until golden and loaf sounds hollow when tapped. Transfer to a wire rack to cool. Serve fresh or toasted with extra butter.

• Sprinkle dough with a combination of mixed fruit – try sultanas, dried figs and snipped dates.
  
• This loaf freezes well.