Oaty White Barmbrack Fruit Loaf

large casserole dish, pastry brush and mixing bowls

100g sultanas
25g mixed glacé peel
1 teabag
150ml boiling water
1 egg
300g Doves Farm Organic Oaty White Strong Bread Flour
2 tsp Doves Farm Quick Yeast
3 tbsp soft brown sugar
1 tsp mixed spice
¼ tsp salt
2 tsp boiling water
butter for tin
flour, for dusting

1. Put the sultanas, dried peel and tea bag into a mixing bowl, pour on 150ml water, stir and leave to cool.
2. Remove the cold tea bag, break the egg into the bowl, mix together well.
3. Add the flour, quick yeast, two tablespoons of the sugar, mixed spice and salt into the bowl and stir until all the flour is really well combined into a sticky dough. Cover with an upturned bowl and leave for 60-90 minutes.
4. Rub some butter around the inside of a cast iron casserole dish or insert a baking liner.
5. Dust the dough with flour, gently gather it into a ball and transfer it to the casserole dish. Cover with the lid and leave it in a warm place for 60-90 minutes.
6. Preheat the oven ten minutes before you are going to bake.
7. Put the lidded dish into the oven for 25 minutes then remove the lid and bake for a further 15 minutes.
8. Put the third spoon of sugar into a cup, add two teaspoons of boiling water and stir to make a syrup.
9. Remove the loaf from the oven, brush the syrup all over the outside and leave to cool on a wire rack.