Spelt Fruit Loaf

• vegetable oil, to grease
• 1 tablespoon dried yeast
• 2 tablespoons brown sugar
• 2 teaspoons sesame oil
• 3 1/2 cups spelt flour
• 1/2 cup quinoa
• 2 teaspoons salt
• 2 teaspoons bread improver (gluten free)
• 1 cup craisins
• 1 cup walnut halves
• 1/2 cup sultanas or 1/2 cup raisins
• 1/2 chopped chopped dried fruit
• 1 egg, lightly whisked
• 2 tablespoons sunfkower seeds
• 2 tablespoons pepitas
• 2 tablespoons poppy seeds

1. Bush a baking tray with oil to lightly grease. Combine the yeast, sugar, water and sesame oil in a small bowl. Set aside in a sarm place for 10 mins, or until foamy.
2. Combine flour, quinoa, salt, bread improver, xantham in bowl. Make a well in the centre and pour in the yeast meixture. Still till well combined with wooden spoon. Knead for 5 minutes until smooth and elastic. Place in oiled bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm place to prove for 30 - 40 minutes until dough doubles in size.
3. Preheat oven to 200u0b0C Turn the dough out onto a lightly floured surface. Add the fruit/nut mix and knead until fruit is corporated and dough is elastic. Shape dought into a 30cm long log. Brush with egg and sprinkle both sides with the seeds. Place on prepared tray. Set aside in a warm place for 20 mins or until doubled in size.
4. Bake for 20 minutes. Reduce temperature to 180 C for a further 20 minutes or until brown and loaf sounds hollow when tapped on the base. Turn onto oven rack to cool.

vegetable oil, yeast, brown sugar, sesame oil, spelt flour, quinoa, salt, bread, craisins, walnut halves, sultanas, egg, sunfkower seeds, pepitas, poppy seeds

Taken from www.food.com/recipe/spelt-fruit-loaf-446590 (may not work)