Pandolce with dried fruit

500 g flour 00
1 teaspoon salt
2 tablespoons of non-hydrogenated vegetable margarine
4 tablespoons rice malt syrup
100 g raisins, chopped
50 g of chopped prunes
50 g chopped hazelnuts
1 cube of yeast
juice of 2 oranges
6 tablespoons soy yogurt

Sift the flour and salt in a bowl, add the margarine and mix well.
Pour the malt, dried fruit, nuts, nut yeast dissolved in warm water and knead the dough lightly.
Heat the orange juice, add it to the other ingredients together with yoghurt and work the mixture until it forms a soft ball.
Let rise on a greased corn oil until doubled, and bake at 200° C for 40 minutes.