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1
Combine yeast, 2 tablespoons sugar and 1/4 cup warm water in a small bowl.
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2
Stir to mix.
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3
Set aside 10 minutes to develop.
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4
Combine remaining sugar and warm water with butter, salt and lemon extract in a large bowl and stir to mix.
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5
Add yeast mixture and egg and stir to mix.
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6
Add whole wheat flour and beat vigorously about 2 minutes to develop the flour's gluten.
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7
Combine all-purpose flour with allspice, nutmeg, cloves, ginger root and lemon zest in a small bowl.
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8
Stir to mix, and gradually incorporate into the whole-wheat flour.
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9
Turn dough out onto well-floured surface.
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10
Knead 10 minutes, or until smooth and elastic.
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11
Shape into ball, place in clean, large bowl and cover with plastic; set in a warm area 2 1/2 hours, or until double in volume.
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12
Punch dough down squarely in center to release built-up gases.
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13
Turn out onto well-floured surface and knead 10 minutes; gradually knead in raisins and candied fruit.
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14
Shape into a loaf 9 by 4 inches and place on ungreased baking sheet.
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15
Holding kitchen shears perpendicular to top of loaf, make deep cuts about 2 1/2 inches long in a zigzag pattern along the length of the loaf.
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16
Cover with towel and set in a warm area for 1 hour.
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17
Preheat oven to 350 degrees.
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18
Bake 45 minutes.
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19
Remove from oven and transfer to wire cake rack to partially cool.
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20
If desired, brush with confectioners' sugar glaze and place glaceed cherry at each outside diagonal point in the zigzag pattern; scatter almonds over all.
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21
Serve warm or at room temperature.
