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1
Mix dough:
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Soak raisins, cranberries and figs in hot water for 10 minutes; drain well and let cool to barely warm.
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3
Thoroughly stir 2 cups bread (or all-purpose) flour, whole-wheat flour, aniseed, allspice, yeast and salt in a 4-quart (or larger) bowl.
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4
Thoroughly whisk 1 1/4 cups ice water, honey, molasses, oil and orange zest in a medium bowl.
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Vigorously stir the honey mixture and drained fruit into the dry ingredients, scraping down the sides and mixing just until the dough is thoroughly blended.
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The dough should be moist and somewhat sticky, but fairly stiff.
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If the mixture is too dry, stir in just enough additional ice water to facilitate mixing, but dont overmoisten.
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If the dough is too wet, stir in just enough flour to stiffen slightly.
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Lightly coat the top with oil.
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Cover the bowl with plastic wrap.
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First rise:
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Let the dough rise at room temperature (about 70F) for 12 to 18 hours; if convenient, stir once partway through the rise.
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For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the first rise.
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14
Second rise:
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Coat a 10-cup Bundt pan (or similar pan with a center tube) with oil.
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Vigorously stir the dough to deflate it.
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If it is soft, stir in just enough bread (or all-purpose) flour to yield a firm but moist dough (it should be fairly hard to stir).
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Transfer the dough to the pan.
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Lightly coat the top with oil.
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Smooth out and press the dough evenly into the pan with oiled fingertips or a rubber spatula; if the dough springs back and is resistant, let it rest for 10 minutes, then proceed.
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Cover with plastic wrap.
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Let rise at warm room temperature until the dough is about 1 inch below the pan rim (of a 10-cup pan) or until an indentation stays when pressed into the dough (if a larger pan is used), 1 1/4 to 2 1/2 hours.
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15 minutes before baking: Position a rack in lower third of oven; preheat to 350F.
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Bake, cool:
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Bake the loaf on the lower rack until lightly browned and a skewer inserted in the center comes out with just a few crumbs on the tip (or until an instant-read thermometer registers 204-206), 60 to 70 minutes.
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Cool in the pan on a wire rack for 10 to 15 minutes.
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To prepare soaking syrup:
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Combine orange juice and honey in a small bowl.
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Brush about half the syrup over the top of the loaf.
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When its fully absorbed, run a knife around the tube to loosen the loaf and invert onto the rack, set over wax paper.
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Brush with the remaining syrup.
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Let cool thoroughly.
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To prepare glaze:
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If desired, combine confectioners sugar with orange juice in a small bowl to make a thick, slightly fluid glaze.
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Drizzle the glaze over the cooled loaf and leave uncovered until the glaze sets, about 30 minutes.
