400g strong white flour
1tsp salt
1pack fast action yeast
350ml tepid water
75g slightly crushed almonds
75g stoned chopped medjool dates
6 roughly chopped dried apricots
Dissolve the yeast in the tepid water. In a bowl mix the salt and flour together then make a well and pour in half the water, stir to bring together add the rest of the water to form a sticky dough. Cover with clingfilm and leave overnight to rise in a draught free area. It should rise at least double the size)
Tip the risen dough out into a floured surface add the nuts chopped dates and apricots gently fold and knead til all is evenly distributed throughout the dough. Place back into the bowl or a banneton basket and cover with a damp cloth and allow to rise again to double the size another 2-3 hrs. Warm a heavy round casserole pot sprinkle the interior with flour and gently place the dough inside and lightly sprinkle with flour Bake 30 mins 230c- 240c lid on then a further 15 mins without the lid to colour the bread before tipping onto a wire cooling wrack.
Alternatively tip onto a warm lined baking tray sprinkle with a little more flour then bake at 230-240c 40mins or until golden and the bread base will sound hollow when you tap it