Tried another sourdough recipe from the Bread and Butter Project book last Saturday: fruit sourdough with raisins, sultanas and currants, soaked in tea of course. I also added some roasted hazelnuts, roughly chopped. Took an age to rise and was rather flat but not dense. Good texture and taste especially the nuts but not my favourite which remains Aussie fruit loaf: http://www.taste.com.au/recipes/19993/rich+fruit+loaf
I only use Cinnamon so it tastes different to hot cross buns and I don’t add any sugar plus I mix 1/3 strong wholemeal with 2/3 strong white flour.
Going to try walnut and fig this week; recipe on the back of Allinson Country Grain flour packet or here: http://www.bakingmad.com/walnut-and-fig-country-grain-loaf-recipe/