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Place the tea, figs, apricots and honey into a bowl and allow the fruit to soak for 20 minutes.
Put the wholemeal spelt flour, bicarbonate of soda, baking powder, salt and cinnamon into a bowl, stir to combine and sieve into a mixing bowl. Return any bran left in the sieve into the bowl.
Add the yoghurt to the fruit tea mixture and stir to combine.
Add the wet to the flour and mix until just combined.
Place the dough into a loaf tin (mine is 21cm x 11cm) well greased with the butter, smooth the top and sprinkle over the poppy seeds.
You can at this stage bake it immediately. I prefer to give it a bit of time to ferment as this makes the grain more digestible.
So if you plan to bake it later, place in a clean plastic bag (tie the bag so it stays moist) and then place in the fridge for approximately 12 hours (or overnight).
Prior to baking, preheat the oven to 180°C/350°F (fan forced).
Cover the tin with foil (making a tent so it isn’t in contact with the loaf).
Bake for 50 minutes.
Remove the foil and bake for a further 10-15 minutes or until golden brown on top.
The bread is cooked if it sounds hollow when you tap it.
Cool completely on a wire rack before slicing.
Fresh or toasted and topped with butter or your favourite jam or spread.
Slice and freeze airtight in a bread bag or snap lock bag.
Toast from frozen.