1 cup (200 g) raisins
1 cup (150 g) sultanas (golden raisins)
1/4 cup (45 g) Muscovado sugar
16 fl oz (425 ml) hot black tea
1 oz (25 g) fresh yeast or 1 tablespoon fined
3 cups (1 lb) 450 g whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon ground Mixed Spice (All Spice / Pumpkin pie spice)
1 stick (8 tbsp) 4 oz (112 g) butter
1 cup (150 g) sultanas (golden raisins)
1/4 cup (45 g) Muscovado sugar
16 fl oz (425 ml) hot black tea
1 oz (25 g) fresh yeast or 1 tablespoon fined
3 cups (1 lb) 450 g whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon ground Mixed Spice (All Spice / Pumpkin pie spice)
1 stick (8 tbsp) 4 oz (112 g) butter
method
1. Soak the raisins and sultanas in the hot tea for 5 hours.
2. Drain well, saving the tea Make it up to 10 fl oz (275 ml) then pour the tea into a small bowl. Sprinkle in the yeast and leave it 15 minutes for dried yeast or until bubbling
3. Place the flour, salt and mixed spice into a mixing bowl. Rub in the butter and toss in the fruits.
4. Pour in the yeast mixture and mix everything to a moist dough and knead
5. Cover the dough and leave it in a warm place for 1 hour to double in size.
6. Grease a 2 lb (1 kg) loaf tin.
7. Knead the dough again. Place it in the prepared tin. Leave it in a warm place to prove for 20-40 minutes.
8. Preheat the oven to 350°F (180°C) gas mark 4.
9. Bake the loaf for 1 hour or until a knife stuck in the centre comes out clean.
10. Place the loaf on a wire rack to cool.
2. Drain well, saving the tea Make it up to 10 fl oz (275 ml) then pour the tea into a small bowl. Sprinkle in the yeast and leave it 15 minutes for dried yeast or until bubbling
3. Place the flour, salt and mixed spice into a mixing bowl. Rub in the butter and toss in the fruits.
4. Pour in the yeast mixture and mix everything to a moist dough and knead
5. Cover the dough and leave it in a warm place for 1 hour to double in size.
6. Grease a 2 lb (1 kg) loaf tin.
7. Knead the dough again. Place it in the prepared tin. Leave it in a warm place to prove for 20-40 minutes.
8. Preheat the oven to 350°F (180°C) gas mark 4.
9. Bake the loaf for 1 hour or until a knife stuck in the centre comes out clean.
10. Place the loaf on a wire rack to cool.
serving amount
makes one 2 lb (1 kg) loaf
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