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MIXING THE DOUGH:
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Dissolve 1 tablespoon of the sugar in the water.
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Add and dissolve the yeast and dry milk.
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Stir in the whole wheat flour and spices.
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Cover and let this mixture work for 2 hours.
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PREPARING THE FRUIT:
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While the sponge bubbles away, melt the butter over very low heat.
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Remove it from the heat and add the balance of the sugar and the dried fruit of your choice.
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After 2 hours, blend this into the sponge.
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FINISHING AND KNEADING THE DOUGH:
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Add the salt and then the unbleached flour a cup at a time, mixing thoroughly until the dough begins to pull away from the sides of the bowl.
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Turn out onto a floured surface and knead until it begins to feel as if it belongs together.
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Let it rest while you clean and grease your bowl.
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Continue kneading the relaxed dough until it feels smooth and springy.
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RISING:
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Form dough into a ball, place it in the greased bowl, turning it so the top is greased, cover and place it where it will be warm and cozy.
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Because this is a sweet dough, we are using double the amount of yeast.
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Even so, the rising period may take longer than usual, 1 1/2 to 2 hours.
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SHAPING and RISING:
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When you can poke your finger in the dough without it bouncing back, knock it down, turn it out onto your floured board, and knead out any stray bubbles.
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You can divide this dough in two pieces and bake it in two bread pans or bake it as two round free-form loaves.
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For a grander offering, bake it as one large round loaf.
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Place the shaped dough in lightly greased bread pans or on a baking sheet.
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Let the dough rise until almost doubled again.
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BAKING:.
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Fifteen minutes before you bake the bread, preheat your oven.
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Two loaves: Preheat to 350F and bake for 35 to 40 minutes.
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One large loaf: Preheat your oven to 400F Bake for 1 hour, lowering the temperature 25F after the first 15 minutes and every 15 minutes thereafter (your final baking temperature should be 325F).
