Place all the ingredients except the fruit in a large bowl. Mix to moisten the dry ingredients and knead thoroughly until smooth and supple. This may be done either by hand or using a mixer fitted with a dough hook, to make a soft dough. Bring the dough together in a ball, then cover the bowl with plastic wrap or a damp dish towel, and set aside in a warm, draft-free place until doubled in size.
Meanwhile, rinse the currants and sultanas in hot water. Drain the fruit, then pat dry with paper towels and leave in a warm place with the cranberries and orange peel until needed.
Punch down the risen dough and transfer to a lightly floured surface. Knead the fruit thoroughly into the dough. Roll or flatten the dough into a rectangle that is as wide as your pan is long, and about 1/2 inch thick. Roll up the dough, staring at a short side, and pinch the seam to seal.
Grease the pan. Place the dough roll seam-side down in the pan and remove any loose fruit from the surface, or it will burn while baking. Cover the loaf loosely with lightly oiled plastic wrap and leave in a warm, draft-free place until almost doubled in size.
Preheat the oven to 400°F/200°C.
Bake in the oven for about 30 minutes. To test, remove the loaf from the pan. Tap sharply on the top and bottom; it should sound hollow. Cool on a wire rack.
Makes one loaf.
Reprinted with permission from Warm Bread and Honey Cake: Home Baking from Around the World, by Gaitri Pagrach-Chandra , published by Interlink Publishing click for book review
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