Don’t know if this is what you are after, but I have roughly converted it for you from
here and you can be the taste tester and let me know how it goes
FRUIT AND NUT LOAFIngredients:
Rind of half lemon (10 secs, Sp 7)
85g dried apricots
85g dried pears
85g dried prunes
50g dried figs
50g mixed nuts eg. almonds, hazelnuts, cashews
400g Plain flour
½ teaspoon salt
2 teaspoons (7g) dry yeast
250g lukewarm water
Method:
Grease a baking tray.
In a jug dissolve the yeast in the water.
Prepare the lemon rind, and set aside. Prepare the nuts (3 Secs, Sp 5) and set aside.
Add dried fruit to the TM and roughly chop (try 10 secs, Sp 5)
Add all the ingredients to the TM including the lemon rind, and Knead for 4 mins, Closed Lid, Interval Speed to make a soft-textured, heavy dough.
Leave in the TM bowl for 1.5 – 2 hours until doubled in size.
Then Knead for 1 min, Closed Lid, Interval Speed and turn onto floured work surface and turn into a round. Place on a baking tray and cover with a damp cloth; and leave to rise in a warm place for 1 hour or until doubled in size.
Pre-heat oven to 200 degrees C. Bake the loaf for 30-40 mins or until the surface is brown and loaf sounds hollow when tapped on the base. If it is browning too fast, cover it with a piece of alfoil.
Transfer to a wire rack to cool. The loaf keeps well for up to 5 days.
