Wholemeal bread with nuts and dried fruit

 1. Mix the water, oil, yoghurt, salt, honey and yeast in a bowl. Stir until it dissolves.

2. Add the flours and mix with your hands or with a food processor for 8 minutes. Add the raisins and chopped nuts and mix again.

3. Pour the mix into the mould using a spatula. Flatten the top and cover with a cloth and leave to rise for between 1 and 2 hours in a warm place until the dough almost reaches the edge of the mould.

4. Remove the cloth before the dough touches it. Bake in the oven, pre-heated to 220°C, for 30 minutes.

5. Remove from the oven, turn out and bake at 200°C for another 15 minutes so that it browns a little on the outside. Remove and leave to cool on a rack.

1. Retira el trapo antes de que la masa lo llegue a tocar. Cocina en el horno, precalentado a 220ºC, durante 30 minutos.


2. Retira del horno, desmolda y cocina a 200ºC unos 15 minutos más para que se dore un poco por el exterior.


3. Retira y deja enfriar sobre una rejilla.