In a large bowl, whisk together the flour, salt, sugar, yeast and baking powder. Make a well in the centre, add the water and mix with a wooden spoon to bring the dough together. Use your hands to work in the fruits and nuts.
Place dough into a lightly oiled bowl, cover with plastic wrap and allow the dough to prove at room temperature overnight or at least 8 hours.
Turn the risen dough onto a lightly floured surface and knead for 1 minute and form into the shape of a log or round loaf.
Place the dough into a lightly greased pan, cover and let it rise for another 2 hours until it becomes puffy. With a sharp knife, slash the top several times.
Set the oven to 230°C and place the bread into the cold oven. Bake the bread for 45-50 minutes (start the timer when you place the bread into the cold oven). When time is up, check the bread. If it sounds hollow when tapped on the base then it’s ready, otherwise return to the oven without the tin and cook a further 5 to 10 minutes until it’s deep brown in colour.
Remove the bread from the oven, turn it onto a rack and cool completely before slicing.