Coffee flavoured fruit and nut loaf-water roux method

The wind sang songs to the cherry tree,
The lark soared high in the sky,
And I said to myself" what an indolent soul, what an indolent soul am I,
Let me,therefore work till the setting sun,
As the wind and the lark on their task begun"

For the wind moves always at God's behest,
And the lark will never arise,
To meet the dawn with a rapturous song,
All the thrilling with sweet surprise,
Unless His messages first be heard,
By this sweet , obedient little bird.

So the wind caresses the cherry tree,
And the lark sings high in the sky,
And I say to myself"what a fortunate soul, what a fortunate soul am I,
For I have a task of my own to do,
Like the wind and the lark my whole life through.
If I kneel in the morning awhile to pray,
I know I'll be guided as well as they"

-Margaret Dixon

I have been busy and am very happy about that. Sometimes one really senses the guidance of the Almighty in the way things pan out before you,like the way you never imagined or hoped before it all happened but the way situations unfurl before you in your favour.. just out of nowhere...here I am celebrating that feeling and That guidance with my new obsession with yeast. It is slightly challenging to work with yeast in the beginning but its that thrill of the challenge that keeps you going and improving. This bread is a wonderful healthy substitute for a sugar laden fruit cake. Do try..

Water roux

AP flour- 1/3 cup
Water- 1/2 cup
Milk- 1/2 cup

Whisk it all together to make sure that there are no lumps and put it on the stove.
Keep stirring till the water evaporates and lines start forming upon stirring.
Take it off heat immediately. Cool, cover and store in the fridge.
This stays good and usable for a couple of days only. Place it outside to come at room temperature before using. Use half of this roux for the following recipe and make any other with the remaining.

Fruit and Nut loaf

whole wheat flour- 1 cup
All purpose flour- 1 1/2 cup
Oats ground fine- 1/2 cup
I decided to keep it healthy and use a mix of flours , feel free to use 3 cups of all purpose flour or 3 cups of whole wheat flour or whatever you want to .
Wheat gluten-3 tsp (Admittedly the bread wont rise much without this...specially the heavy flours like oats and wholewheat. If you don't have this , stick to using AP flour entirely)
Milk powder-2 tsp
Coffee granules- 2 tsp(I am a huge fan of coffee flavour and if you are not you can omit coffee and cocoa powder totally...a dash of cinnamon gives a wonderful aroma too..just suggesting)
Cocoa powder -2tsp
Condensed milk- 2 tsp
Butter- 1 loaded spoon
Sugar- 4 tsp
Salt- 1 tsp
walnuts and almonds chopped fine (and would be grand if toasted)- 1/2 cup
figs chopped fine and raisins- 1/2 cup
water roux-1/2 from the above
Yeast -if using dried granular form, then proof it in 1/2 cup of lukewarm water to which a tablespoon of sugar and salt has been added.Use this frothy mix to knead the dough.
If using fresh yeast then break and rub two tablespoons of it in the flour. Use 1/2 cup of milk to knead the dough.

It will be good if you use a food processor with the dough hook for this otherwise the dough is quite sticky and it is punishing to do it with hand.
Mix the flours, wheat gluten, milk powder, sugar, cocoa powder, coffee granules and salt and pulse for a few seconds to ensure everything is mixed evenly. If using fresh yeast rub it in the mix, add milk and knead the dough for good five to seven minutes. If using dried yeast, proof it and add the frothy liquid to knead the dough.
In the end , add the butter and knead to a smooth ball. Feel free to use extra milk if the dough does not come up as a smooth and springy ball.
Place the dough in a big greased bowl and cover with a cloth.
Generally the dough doubles up in 30-40 minutes but when the sugar content is high, the yeast works very slowly. So just wait longer for the dough to rise and double up in volume in this case.
Once doubled,use a sprinkling of flour for easy handling of dough and deflate it with all energy.
Sprinkle the fruit and nut, incorporate and roll.
This makes three small loaves.
Shape it in loaf or bun whatever shape you want it to be,place it in a greased tray or mould  and wait for another hour for a second rise.
Preheat the oven at 180 degree and bake it at the same temperature for thirty minutes.
The bread should sound hollow when tapped and that indicates its done.
Immediately take it out and brush it with butter. It gives a wonderful sheen to your hard work and makes it long lasting too. Enjoy it with a hot cuppa...