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1
Add all of the ingredients to the bread maker and set it to the dough setting.
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2
Start the course and once the dough has finished kneading, switch it off.
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3
Take the dough out of the bread maker and mix in the walnuts and rum-soaked fruit.
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4
Prove until the dough doubled in size.
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5
Once proven, punch it down to get rid of any excess gas and roll it into a neat ball.
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6
Leave to rest for 10 - 15 minutes.
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7
Roll the dough out into an oval shape.
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8
Fold the two long sides over the bread towards the middle.
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9
Fold in half lengthways and firmly close up any seams.
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10
Put the dough seam-down on a baking tray and leave to prove for a second time.
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11
After this second proofing, use a tea strainer to sprinkle some bread flour over the top of the dough and score it 4 times.
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12
Spray with water and bake in an oven preheated to 220C for 22 minutes.
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13
The outside of the bread may burn easily so if it looks like it is browning too much, cover it with aluminium foil whilst baking.
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14
Here it is when baked.
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15
I kind of burned it a little, but that's the way I like it.
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16
You can use this recipe to make 2 small loaves as well.
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17
Here I tried making a loaf with no filling.
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18
I proved it for a second time in a banneton (a bread rising mould) and dusted with rye flour.
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19
It made a really soft loaf that's great for making sandwiches.
