In large measuring jug put:
400mls warm water – finger warm and not too hot
Stir in 1 teaspoon sugar
Sprinkle ¾ tablespoon dried yeast
Leave 10 minutes until froth sitting on top
In large bowl sift:
550gms white flour
140gm wholemeal flour
4 teaspoons gluten
2 flat teaspoons salt
2 tablespoons mixed spice
½ tspn nutmeg
½ tspn cinnamon
Rub in 2 tablespoons butter or margarine
Now add 1 and a 1/4 cups mixed fruit or sultanas (and ¼ cup chopped nuts if liked)
When yeast mix is frothy pour into flour mix and stir until thoroughly mixed
Tip out on to bench and knead lightly adding a little flour underneath if too sticky
Put back in bowl, cover with plastic bag and leave in warm place 1 hour
Tip on to bench, knead briefly
Shape into loaf, place in lightly greased loaf tin, cover with plastic bag – ensure it is large enough that the dough doesn’t touch it when rising and put in warm place for 45 minutes. Brush with milk and bake 215 degrees for 30 minutes on 2nd bottom oven shelf. Turn on to airing rack and leave 30 minutes before cutting. To test if cooked knock bottom of loaf – it should sound hollow when cooked. Do not wash baking tins as they need to be seasoned. (Might need to put foil over loaf after 25mins to stop top burning.