Fruit & nut bread

This traditional fruit bread is really delicious served warm or toasted with lots of butter. If you don’t have an electric stand mixer, you can do the mixing by hand; you will just need to increase the mixing times.

MAKES 1 LARGE LOAF, YIELDING ABOUT 8 GENEROUS SLICES

1 tablespoon dried yeast

270 g (9½ oz) strong flour, plus extra for dusting

120 g (4¼ oz) wholemeal (whole-wheat) flour

2 tablespoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon sea salt

120 g (4¼ oz) unsalted butter, at room temperature, plus extra for greasing

115 g (4 oz) caster (superfine) sugar

3 free-range eggs

60 g (2¼ oz/½ cup) chopped walnuts

60 g (2¼ oz/½ cup) chopped hazelnuts

130 g (4½ oz/¾ cup) raisins

75 g (2½ oz/½ cup) mixed peel (mixed candied citrus peel)

In a bowl, combine the yeast and 125 ml (4 fl oz/½ cup) warm water; set aside for 5 minutes until foamy. In a separate bowl, combine the flours, cinnamon, nutmeg and salt.

Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed for about 2 minutes, until creamy. Beat in the eggs, one at a time, then beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a dough forms.

Remove the paddle attachment and replace it with the dough hook. Mix the dough on low to medium speed for 10 minutes, scraping down the side of the bowl now and then, if necessary.

Add the nuts, raisins and mixed peel and continue to mix for 5 minutes, until the dough is smooth and springs back when you press it with your finger.

Set aside for 1 hour, until the dough has nearly doubled in size.

Butter and flour the inside and outer rim of a 12 x 21 cm (4½ x 8¼ inch) non-stick loaf (bar) tin.

Punch the centre of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form into a 10 x 20 cm (4 x 8 inch) rectangle and place in the loaf tin. Set aside in a warm place until the dough rises by at least 5 cm (2 inches).

Preheat the oven to 200ºC (400ºF) and place an oven rack in the centre of the oven.

Bake the loaf for 30–35 minutes, until golden brown. Remove from the oven and leave to cool in the tin for 10 minutes, then remove from the tin and transfer to a wire rack to cool completely.

The bread will keep in airtight container for up to 2 days, and can also be frozen.