Ingredients
800g strong white flour
14g dried yeast
grated zest of 1 lemon
170g ready to eat apricots
170g ready to eat dried prunes
100g dried figs
170g raisins
500ml tepid water
Method
1.Mix the flour with the yeast and the lemon rind in a large bowl
2. Add the apricots, prunes, figs and raisins and mix well.
3. Stir in the water and work the mixture together with your hand to form a soft dough
4. Turn out on to a floured surface, knead for 10 mins then place the dough in a greased bowl, cover with a damp cloth and leave to rise for 1 hr, or until doubled in size.
5. Turn out the dough, and knead until back to its original size.
6. Shape into a loaf, place on a well-greased baking sheet, cover with a damp cloth and leave to rise for a further 1 hr.
7. Preheat oven to 200C
8. Bake the loaf for 30-40 mins until it is browned and sounds hollow when tapped on the base.
Nutrition
190kcals, .8g fat, .1g saturated fat, 43.1 carbohydrate, 6.5g sugars, 2.5g fibre, 5.6g protein