Raisin bread (v)

Thick, crusty bread dotted with sweet sultanas - just beautiful.
Requires some advance planning and time at home, but can easily be fit around other things.
Makes 2 loaves (I put one straight in the freezer).
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
2 tsp mixed spice
150g (1 generous cup) sultanas (or currants, or raisins)
Optional: 1 - 2 tsp sugar (I didn't do this but it would make the product more like a commercial fruit bread)

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. Knead in the sultanas and spice then divide into two loaves.
4. 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.
5. While the loaves are rising, preheat the oven to 190'C. When risen, bake the loaves for 30 - 35 minutes, until slightly golden and they sound hollow when tapped on the bottom.