Step 1

Mix the muesli and milk together in a bowl and leave to soak for fifteen minutes or so. Mix together the flour, coconut, salt, yeast and cinnamon in a large bowl.

Step 2

Make a well in the middle of the dry ingredients and add the muesli-milk mixture, the maple syrup and 200ml (3/4 cup) of the water. Stir everything together, adding more water as needed, until it forms a shaggy dough.

Step 3

Turn out onto an un-floured surface and knead for about 10 minutes until it forms a smooth skin, the dough is a bit denser and less elastic than standard bread dough. Place the kneaded dough in a lightly oiled bowl, cover, and place in the fridge to rise overnight (or for about an hour at room temperature).

Step 4

If you refrigerated your dough, the following day let it come up to room temperature for about 30 minutes before proceeding.

Step 5

Knock the dough back, then knead in the dried fruit. Shape it into a fat oblong, about 20x15cm (8x6in); place it on an oiled baking sheet, cover with oiled clingfilm and leave to rise for about an hour until doubled in size and the dough no longer springs back quickly if you poke it with a finger.

Step 6

Meanwhile, heat the oven to 220C/425F/gas mark 7, place a roasting tray in the bottom of the oven to heat up. Brush the loaf with the honey mixture and sprinkle over a couple of pinches of cinnamon and a handful of oats. Pour some boiling water into the roasting tray to create steam then bake the bread on the upper middle shelf for 15 minutes, then turn the heat down to 190C/375F/gas mark 5 and bake for a further 40-50 minutes until well risen and the bread sounds hollow when tapped on the bottom. The internal temperature should reach 94C/200F on a probe thermometer. Cover with foil after 20 minutes or so if the crust is browning too quickly.

Step 7

Transfer the loaf to a wire rack and leave to cool completely before slicing.