Hearty Barley Fruit Bread

Directions

1. 1
   Preheat the oven to 350F (180C, or gas mark 4).
2. 2
   Lightly coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray.
3. 3
   In a large bowl.
4. 4
   combine the Sucanat, figs, raisins, orange peel.
5. 5
   walnuts, salt.
6. 6
   cinnamon, nutmeg, flour, arrowroot powder or cornstarch, and baking powder.
7. 7
   In a medium-size bowl.
8. 8
   whisk together the milk and yogurt.
9. 9
   Pour the wet ingredients onto the dry, and stir until combined.
10. 10
    scrape into the prepared pan and bake for 50 minutes, until golden brown and firm on top.
11. 11
    Carefully remove from the pan and place on a wire rack.
12. 12
    Let cool completely before slicing.
13. 13
    This bread will keep well for at least a week, tightly wrapped in foil.
14. 14
    It also freezes well.