Sally's spinach, mozzarella and tomato wholegrain loaf

I used Sainsbury's Taste the Difference Wholegrain seeded flour, which is described as a "Rich malted bread flour with wholegrain wheat, sunflower, pumpkin and linseeds".

I used the directions on the side as a guide and added/adjusted/switched a few ingredients. My baking tends to use recipes made up in my head. This is probably how it went.

Probable ingredients:
500g of wholegrain seeded flour.
125g of mozzarella
Sachet of fast action yeast.
25g of olive oil (instead of butter).
Lukewarm water, much less than written on side of flour packet. I think I used about 250ml, but use up to 350ml as necessary.
Salt, approx 1.5tsps.
2 small blocks of frozen spinach. 50-60g ish.
Some semi dried tomatoes. I think about 50-60g again at a guess.

Method:
1. Microwave the spinach to defrost. Put in a sieve to allow any excess water to drip out. 
2. Use directions on side of bread packet to make bread. I think it went a bit like...
3. Flour in bowl. Mix in yeast and salt.
4. Put olive oil in and mix with fingertips until resembles breadcrumbs.
5. Add and mix in the lukewarm water until the dough comes together but is not sticky. Leave it slightly on the dry side as later added ingredients are wet.
6. Knead for about 10 mins.
7. Chop mozzarella, spinach and semi dried tomatoes to your preference. Add to mix and stir through.
8. Put in a bowl and cover with cling film or a plastic bag.
9. Put in a warm place for at least an hour.
10. Take dough out, knock down and put in a loaf tin.
11. Cover again and put back in the warm place for at least 30 mins to rise again.
12. Pre-heat oven to gas mark 7 (220c, 200c for fan assisted or 425f for you retro kids).
13. Cook for about half an hour in the middle of the oven until golden brown.

To enjoy:
It is a little heavy, so I would recommend slicing and toasting it, with lashings of butter. Yum!