Here’s the crumbshot from my 90.5% wholemeal spelt fruit loaf. It’s stuffed with cranberries, pitted dates, currants and chopped persian figs I’d macerated in Drambuie (as you do). Loaf went very dark in the oven.
345g organic wholemeal spelt
1 tsp gluten
1 tsp mixed spice
marinated persian figs
First rise 6 hours, with a fold at the hour for the first four hours. Second rise 1 hour.