Ingredients :

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# 1 Tbsp Oil (Vegetable)
# 2 cups Wholemeal Plain Flour
# 1/4 cup Warm Water
# 2 cups Boiling Water
# 1 tsp Brown Sugar
# 28g Yeast (Dried) (appx 2 packets)
# 1 cup Oat Flakes or Rye flakes
# 1 cup Apricots (Dried)
# 1 cup Sultanas
# 1 Tbsp Honey
# 1 cup White Plain Flour
# 1/2 cup Wheatgerm
# 1/2 cup Bran (Unprocessed)

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Method :

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Combine oats, apricots, sultanas, honey, oil and boiling water. Cover and leave until lukewarm. In a small bowl, combine yeast, sugar and warm water, stirring well. Leave for 5-10 minutes or until beginning to froth. Add yeast to oat/fruit mixture. Stir in remaining Ingredients : to form a soft dough. Place basin into a plastic bag and fasten loosely. Leave for 1-2 hours or until doubled in bulk. Punch dough down and form into two loaves. Place into greased tins, chosen so that dough comes about 2/3 way up the tin. (Alternatively, divide dough into three portions, roll each to a long piece and plait.) Cover with plastic bag or plastic wrap and leave until doubled again. Remove plastic and bake at 200 C for 15 minutes then reduce heat to 180 C and continue baking for 25-30 minutes (when cooked, loaf will sound hollow if tapped on bottom).