I always hydrate my fruit and nuts 30 minutes before using them in a sourdough, as dried fruit draws moisture out of the dough, so using them when they wet solves that problem.
You can use any combination of spice, fruit and nuts that you like, but I always use 3 tsps of spice, and 200g total of fruit and nuts. I have given you the combinations that I like, but your selection is totally up to you.
If you are using a bread tin, then you will need a medium size (450g) bread tin, as the smaller standard tin (340g) is not large enough to take the dough once the fruit and nuts are incorporated into it.
I roll the fruit and nuts into the dough, as opposed to kneading them into the dough. I do this because I found that when kneading the fruit and nut into the dough, some of it used to be pushed to the top of the dough while it is rising, and then burn on the crust in the oven due to the high baking temperatures. This meant I had to pick off the burnt pieces of fruit which is such a waste (they don't taste very nice), so by rolling the fruit and nuts inside the dough this does not happen.
CLEANING YOUR ™ BOWL:
Whenever I make a dough in the ™ bowl, I always clean it by adding water to just to the top of the blade shaft, add a very little touch of detergent, then heat 3 to 4 minutes / 60 degrees / speed 6. Remove the bowl and put aside for 30 minutes, or up to an hour if you have the time, and the bowl should be really easy to clean as per usual