Soak the fruit in 220 ml of lukewarm water for 5 to 10 minutes.
Drain the fruit and put the water aside.
Add the mixture and the yeast to the bottom of a bowl and mix with a fork.
Make a well in the center and add the water that you put aside from the soaked fruit (do not add the fruit). (You can also add 1 to 2 tablespoons of oil for a softer bread and a thinner crust).
Mix with a fork until the mixture becomes firm.
Empty the contents of the bowl onto a floured surface then fold and press the dough with the heels of your hands until all the flour and seeds are absorbed by the dough ball and the dough becomes sticky. Kneading for a few more minutes will give better results.
Return the dough to the bowl and cover with plastic wrap (without touching the dough) and let rise for 90 minutes at room temperature.
Pour the fruit and walnuts over the dough and fold it a few times with your hands to incorporate into the dough.
Place the dough on a floured surface and lightly flour your hands.
Roll the dough into a round shape with a floured roller until it is 2 cm in thickness.
For a round loaf, form a ball by folding the sides towards the center below.Place on a baking sheet lined with parchment paper. Brush off the excess flour.
For a standard loaf pan, roll to form a cylinder, then place in a lightly oiled pan.
Let double in volume (2 hours in a place where the surface will not crust). (Ex: microwave).
Bake at 400° F / 205° C for about 35 minutes.
Unmold and let cool on a wire rack.