Step 1

Place a bowl onto mixing bowl lid and weigh dried fruit into it.

Step 2

Place buttermilk, water, honey and yeast into mixing bowl and heat 3 min/37°C/speed 1.

Step 3

Add flour, spices and salt, then mix 6 sec/speed 6, then knead Dough /3 min.

Step 4

Transfer dough to a silicone bread mat or floured work surface. Scatter dried fruit over dough and shape into a ball while incorporating the fruit. Wrap dough in silicone bread mat or place in a bowl and cover with a tea towel. Leave to prove in a warm place until doubled in size (approx. 30 minutes). Meanwhile, grease a deep-sided loaf tin (25 x 10 x 11 cm) and set aside.

Step 5

Preheat oven to 200°C. Knock down dough and divide into three balls. Place each ball in the prepared tin. Leave to prove for a further 30 minutes.

Step 6

Whisk egg and milk together in a small bowl. Brush top of dough with egg wash, then sprinkle lightly with sugar. Bake for 45 minutes (200°C) or until golden brown and cooked through (see Tips).

Step 7

Stand bread in tin for 5 minutes before turning out onto a wire rack. Serve fresh or lightly toasted slices with a little butter, or cool loaf completely and place in an airtight container until ready to serve.