Knead all of the ingredients together, except the fruit, at low speed for 5 minutes, and at high speed for 5 minutes. Add the raisins and cranberries and knead briefly. Leave the dough to rest at room temperature for 20 minutes, covered with a plastic sheet. Divide the dough, form 400 g balls and roll. Leave to rise in a proofing cabinet at 30°C with 75% RH for 60-90 minutes. Bake in a static oven at 180-200°C or in a fan-assisted oven at 165-185°C for 40-45 minutes.