300g strong white flour
100g Kentish cobbler flour
2tsp fast action yeast
350ml warm water
1tsp salt
2tbs honey
75g lightly crushed almonds and walnuts
1tbs poppyseeds or mixed seeds
1 banneton proofing basket
Mix the salt and flour together in a mixing bowl. Mix the yeast into the warm water then pour into the flour and bring together with a spatula to form a loose dough. Cover and leave in a warm dry area to double in size. ( aprox 2 hrs)
Tip onto a floured surface . Flour your hands then pour the honey seeds and nuts onto the centre, fold over 4 times and gently knead and shape into a loaf adding flour if you need it. Flour the banneton well getting into the weave of the linen then gently sit the dough inside and leave in a draught free area to rise again double the size with a slight skin - don't let the dough get too warm or it'll get sticky and stick to the basket . Once risen tip out and place in a warm floured casserole pot. Sprinkle with a little more flour then Place the lid on and bake @230-240c for 30 mins. Remove the lid bake for a further 15 mins then remove and allow to cool on a rack.