250 ml water
400 gm flour
15 gm gluten flour + 5 gm "bread improver" (see below)
1 teaspoon cinnamon
1/2 teaspoon each nutmeg, cloves, ginger and allspice
4 teaspoons light brown sugar
1/2 teaspoon salt
1 tablesoon powdered milk
1 tablespoon oil
2 teaspoons dried yeast
1/2 cup sultanas + 1/4 cup currants
The gluten flour and bread improver are used becouse I make this bread with plain flour (which is designed to make cakes) - it is the common easy-to-buy flour in the supermarket. Bread-making ("strong") flour is also available, but in our supermarket it comes in 10 kilogram bags, which would take me a long time to use. Raisin bread can afford to be more "cakey" than regular bread, so I just go with the plain flour.
I use a bread maker (wonderful machine, especially when the closest shop is four kilometres, and the nearest supermarket is 20 kilometres away). The water goes in first, followed by the dry ingredients, then the oil and finally the yeast. The dried fruit are added when the breadmaker beeps for this purpose (towards the end of the first mixing). You could use this recipe with the traditional bread-making approach - add the water to the dry ingredients plus oil and knead, mix in the fruit, allow to rise, punch down and then cook in a moderate oven until done.