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@deleted
Err...
I used a mix of wholemeal and strong white (didn't measure amount), mixed in some olive oil, and rubbed that through.
Handful of brown sugar added and mixed well through.
Added 2 7g sachets of the fast acting yeast stuff.
And then warm water. Kneaded for a long long time from a relatively wet dough using a minimal amount of Plain AP flour.
Shoved in warm (covered, floured bowl) oven for 1st prove for 30mins or so- could do this longer but I wanted to get out for a ride (oven set to 50 whilst kneading, then turned off).
120g Pecans sort of broken up, 100g of prunes halved/ chopped etc.
Folded the above in.
Proved in the still warm oven in the shape of the bread you desire for a further 30.
Bake at 180 for 40-45 mins till hollow sounding, and a glorious brown.
Let cool as long as you can, and devour.
It probably works out at about 500g of flour, 3-4 Tbsp olive oil, and about 200-250ml (maybe slightly more) water but my mum taught me to bake/cook and she never really uses measurements, so I tend to go with how the dough feels.