For my birthday last year I was given a book of Italian bread recipes. I found it interesting that although bread is considered the heart and soul of Italy, consisting of many regional varieties, almost all their recipes used white flour.
One of those recipes was raisin bread, but I fancied something a bit deeper in flavour and since I had a rye flour in the cupboard that needed using, I decided that I would change the recipe a bit to create my own version.
Not to toot my own horn, but the results were spectacular. Densely packed with fruit, I ended up with a loaf very similar to teacake; it contained all the sweetness and richness, but without the added sugar or butter. It also had a thick crust to give it some wholesome hardiness.