Apple scroll bread (v, lf)

Bread studded with apple pieces and flavoured with cinnamon spice.
Requires some advance planning and time at home, but can easily be fit around other things.
Makes 2 loaves.
Inspired by Hugh Fearnley-Whittingstall's River Cottage Everyday episode on bread

Original post (with pictures) here

400g strong white baker's flour
300g wholemeal flour
10g salt
1 sachet (7g) instant yeast
450ml warm water
1 tbsp mixed spice or cinnamon
2 tbsp apple sauce
2 small/medium or 1 large apple, peeled and diced

Plain flour, extra, for dusting

1. Put the flours, salt and yeast into a mixing bowl. Pour in the warm water and mix to a dough. Turn out on to a floured surface and knead until smooth and elastic - about 5 - 10 minutes.
2. Put the dough into a large mixing bowl that has been sprayed with oil spray. Cover with a damp tea towel and leave in a warm place for 1.5 - 2 hours, until risen to approximately double the original size.
3. Turn the dough onto a floured surface and knead again, knocking out the air, for about 5 minutes. Divide into two loaves and shape into flat, oval pieces approximately 1 inch thick.
4. Place 1 tbsp apple sauce, 1/2 tbsp mixed spice (or cinnamon), and half of your diced apple on each dough piece. Place the apple in a line down the centre, leaving at least an inch between the apple and each edge. If you have too much apple, you can keep some and sprinkle it on the top of your loaf later.
5. Roll the dough up from the short end, to form a rough ball. Top with any spare apple pieces.
6. Place the loaves on baking trays lined with baking paper, cover, and leave for a further 1 - 1.5 hours, until risen to approximately double their original size.
7. While the loaves are rising, preheat the oven to 190'C. When risen, bake the loaves for 35 - 40 minutes, until golden and they sound hollow when tapped on the bottom.