Walnut and almond loaf

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.