Spiced Fruit Loaf

Rosemary made this loaf by adapting a recipe from an old Jocasta Innes cookbook.  The result is very good and made an excellent breakfast with a cup of coffee.

I bake our bread using a sourdough method with a starter that has now being going for two and half years.  Rosemary used much the same method but enriched the dough with an egg, butter and milk as well as dried fruit, nutmeg and cinnamon.  The flour proportions are about two thirds white to one third wholemeal flour.