Grease a baking tray. Sprinkle yeast over the water to dissolve.
Mix the flour, salt and lemon rind in a large bowl. Add the chopped fruits and nuts to the bowl and stir in the yeast mixture. Working with your hands, bring the mixture together to make a soft-textured, heavy dough.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes or until the dough is elastic. Place in a lightly greased bowl, cover with a damp cloth and leave to rise in a warm place for 1 1/2–2 hours or until it has doubled in size.
Turn the dough out onto the floured work surface and knock it back with your knuckles to return it to its original size. Gently knead dough into a round. Place it on the baking tray and cover with a damp cloth; leave it to rise in a warm place for 1 hour or until it has doubled in size.
Preheat oven to 200 degrees C. Bake the loaf for 30–40 minutes or until the surface is brown and loaf sounds hollow when tapped on the base. If it is browning too fast, cover it with a piece of foil. Transfer to a wire rack to cool. The loaf keeps well for up to 5 days.
Add fruit after a few minutes kneading as part of the kneading process. Add 2 (or maybe more) tsps of cinamon, quarter tsp of nutmeg, substituted rasins and currants for prunes. Used loaf tin. Great result - thanks. - 07 Aug 2010