Spiced fruit and nut loaf recipe

Ingredients

• ½ cup (100 g) finely chopped candied orange
• ½ cup (100 g) dried figs, roughly chopped
• ½ cup (100 g) dried apricots, blueberries, or cranberries
• ½ cup (100 g) raisins
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 6½ tbsp rum
• 1 lemon zest
• 1 orange juice and zest
• 1¼ cups (150 g) bread flour
• 1¼ cups (150 g) whole wheat flour
• 2 tsp instant yeast
• 1 tsp salt
• ¾ cup water
• 5½ oz (150 g) firm pears, cored and grated
• ⅔ cup (100 g) walnuts, roughly chopped
• 1 egg
• 2 tbsp milk

1. In a medium bowl, mix the candied orange, figs, apricots, raisins, cinnamon, ginger, rum, lemon zest, and orange zest and juice and soak at least overnight, or up to 2 days.
2. In a large bowl, sift together the bread flour, whole wheat flour, yeast, and salt. Make a well in the center of the flour and pour in the water. Draw in the flour from the edges of the bowl and knead by hand for 10 to 15 minutes. (If the dough feels sticky, sprinkle it with a little flour.) Cover with a clean, damp tea towel or plastic wrap and leave in a warm place for 2 to 3 hours.
3. Add the grated pear and walnuts to the soaked fruit. Mix together and drain off any excess liquid. Turn the dough out on a work surface and cut into three equal parts. Return one part to the bowl and combine it with the fruit mixture, kneading it together with your fingers. Set aside.
4. The two remaining pieces of dough will be used to make the outside of the loaves. Roll each piece into a rectangle (8 by 12 inches and ⅟₁₆ inch thick). Whisk together the egg and milk to make an egg wash and brush over the dough. Place half of the fruit mixture in the middle of one sheet of dough and pat it down to form an even layer, leaving enough dough on each side to cover the filling. Fold in the sides and place on a baking sheet, with the folds underneath. Repeat for the second loaf.
5. Brush the loaves with egg wash and prick all over with a fork. Leave in a warm place for 30 minutes. Preheat the oven to 400°F. Apply a second coat of egg wash and bake for 30 to 35 minutes. The loaves should have a rich brown color. Remove from the oven and let cool on a wire rack for at least 5 minutes before slicing. This will keep, tightly wrapped, at room temperature, for up to 1 week.