No time dough. Place Group 1 in a bowl and soak for a minimum of 10 minutes. Add Group 2 and mix dough until cleared. Add Group 3 and mix on slow speed until fruit is combined. Allow a bench time of 5-10 minutes. Scale and mould as desired. Prove and bake at 220¡C for approximately 20-25 minutes.
If using compressed yeast use 250g in above recipe.