1. Preheat the oven to 200 C, 400 F or Gas Mark 6.

2. Sieve the two flours and salt into a bowl, tip in the wheat flakes from the bottom of the sieve and place the bowl in a low oven for 10 minutes to warm the flour slightly.

3. Sprinkle in the yeast and stir.

4. Place the water in a jug, add the sugar and stir to dissolve.

5. Make a well in the centre of the flour, pour in the water together with the oil and knead on a lightly floured surface for 5 minutes. (A mixer will take over the hard work here).

6. Return to the bowl, cover and leave to rise in a warm place until doubled in size. If the kitchen is cold this process can be speeded up by placing the bowl in warm water.

7. Turn the dough out and knead it again for 2-3 minutes.

8. Make an oblong of the dough, press the prunes and pecans onto this, roll up the dough and knead by hand until the fruit and nuts are evenly distributed.

9. Divide it into two equal parts, shape it and put it into 2x500g (1lb) greased loaf tins.

10. Place these tins into a lightly oiled plastic bag trapping a little air in the bag so that it does not stick to the surface of the bread.

11. Leave in a warm place until the dough has risen about 3.5cm (1 1/2 inches) over the top of the tins.

12. Preheat the oven to 200 C, 400 F, Gas Mark 6

13. Remove the risen loaves from the bags and place in the preheated oven on the middle main shelf for 35-40 minutes.

14. Tap the bottom of the loaves, if they sound hollow they are done. Either leave to cool on a wire rack for 5 minutes before turning out of the tin or it can be placed back in the cooling oven if you prefer a crisper crust to your bread. Converted by MC_Buster.

toasted for breakfast.