Spelt loaf with sour cherries

Method

1. In a large bowl, combine all the flours, the yeast and seeds. In a measuring jug, mix the olive oil and maple syrup with the warm water.
2. Add the liquid to the dry mix and, using a wooden spoon, mix into a dough. Turn out onto a floured work surface and knead for 15 minutes until the dough is smooth and springs back to the touch. Knead in the cherries.
3. Shape the dough into a ball and put in a large greased bowl covered with cling film. Leave to rise in a warm place for at least 1 hour or until doubled in size.
4. Knead briefly and gently on a clean surface to knock out any large air bubbles. Form into a lozenge shape and put in the loaf tin, then leave to prove in a warm place for 30 minutes.
5. Heat the oven to 200°C/180°C fan/gas 6. Use a sharp knife to slash the top of the loaf, then dust with flour. Bake for 30 minutes or until risen with a deep golden crust. (The loaf will be heavy.) Leave on a wire rack to cool.