Sift the flours and salt into a large
bowl, then tip in the wheat flakes from the sieve. Stir in the sugar and
Put the butter or margarine in a small
pan with the treacle and malt extract. Stir over a low heat until
melted. Leave to cool, then combine with the milk.
Stir the milk mixture into the dry
ingredients and knead thoroughly for 15 minutes until the dough is
Knead in the fruits and nuts. Transfer
the dough to an oiled bowl, cover with clear film and leave in a warm
place for about 1 1/2 hours, until the dough has doubled in size.
Grease two 450g loaf tins. Knock back
the dough and knead lightly. Divide in half, form into loaves and place
in the tins. Cover and leave in a warm place for 30 minutes, until
risen. Meanwhile, preheat the oven to 190oC/375oF/Gas
Bake for 35-40 minutes, until well
risen. Cool on a wire rack.