Place the flours into a bowl and add the salt on one side and the yeast on the other side

Add the butter, honey and 240mls water and use your fingers to start forming a dough

You might need to add the rest of the water if necessary, but do so a little at a time until you get a nice soft dough and all the flour has been incorporated

Spread a little bit of canola oil onto your worktop and tip your dough out of the bowl onto the oil

Knead for at least 5 minutes, and until the dough has formed a smooth, soft skin

Lightly oil the bowl and place your dough into it and cover

Leave to prove until doubled in size

Lightly dust your worktop with flour and tip the dough out

Add the raisins and dried fruit and knead them in until the fruit stops dropping out

Place the dough back into the bowl, cover and leave to prove for an hour

Lightly dust your worktop with flour and gently tip the dough out

Gently fold it inwards to knock it back and when the dough is smooth, shape it into an oval and place onto a lined baking tray

Cover with lightly oiled cling film and leave to prove until the dough has doubled in size

Preheat the oven to 210° Celsius

Dust the exposed surface with flour and gently push in any exposed fruit

Cut a deep slash along the length of the loaf and bake for 35 minutes

Leave to cool on a wire rack before slicing