The Night before soak the Raisins in Nozeco or Prosecco, make sure the raisins are fully submerged. They will fizz a little, this is normal.
Make the Ferment. Add all the ferment ingredients to a bowl, whisk until you have a smooth batter. Cover with cling film and set aside for 45 minutes to activate and puff up a little.
For the Dough. Sift in all the dry dough ingredients, stir then make a well in the middle. Add the Egg, Honey, butter and ferment. Stir well until combined.
With your hands drag and work the dough around the bowl picking up any remnants that may have fallen away.
Turn out onto you worktop and knead for around 10 minutes until smooth and stretchy( if the dough feels a little dry add a tablespoon of water.
After Kneading Drain the Raisins and cut the Cranberries into quarters, then fold the fruits into the dough (see video)
Place the dough in a oiled bowl or proving bowl, cover and allow to rise for 2 hours
Preheat the Oven to 200°c
Shape the dough into a round loaf. It doesn't have to be perfectly smooth (we want it rustic looking) Place on a lined Baking tray or in a Cast Iron Skillet, cover and allow to puff up for 15-30 minutes
Place in the bottom of the Oven for approx. 30-45 minutes. After 20 minutes cover with tin foil to prevent over browning. Tap the base of the loaf when baked, if it sounds hollow when drummed its done!
Leave to cool on a wire rack. Dust with Icing Sugar. Most delicious when toasted and spread with butter!