Mix the flour with the yeast in a large wide bowl and then add honey, pure lecithin, fat, salt and milk or water. If you use milk, add wheat gluten.
It makes the finished bread more spreadable, and the crumb becomes more elastic. Knead the dough for 2 to 3 min and leave it in the baking bowl for 20 min at 20 to 25 °C. This is the first dough resting time Now the finely chopped dried fruit, such as figs, apricots, dried plums, dates, apples, bananas, raisins and so on. And the coarsely chopped nuts knead under the dough. Form a large ball and place on the baking sheet lined with parchment paper.
Brush the surface with water. Cover the dough and cook for half an hour the second resting time. Preheat the oven to 220 degrees. Put the loaf on the baking tray and bake for 45 to 50 min at 220 degrees.
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