1. In a medium bowl, mix the oats, dried fruit, milk, lemon zest, juice, and salt. Cover and refrigerate overnight.
2. The next day, preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper or a silicone baking mat. Remove the bowl of soaked oats from the refrigerator.
3. In a small bowl, mix together the flour and baking soda. Stir in the flour into the oat mixture until it starts to come together. Scrape the dough onto a lightly floured countertop and use your clean hands to knead and shape it into a cohesive round. (I added an additional tablespoon of milk in the bowl to get it to come together. There is a picture in the book of the dough and it looked wetter than mine but I made it three times and each time it was on the dry side, yet it baked up nicely. The dough isn’t that fussy though. You just want to add enough milk so it holds together in a solid mass.)
4. Sprinkle some flour over the top of the round of dough, flatten the top of the loaf slightly with your hand, and with a sharp serrated knife, make two deep slashes (about 3/4-inch/2cm) to form a cross in the top. Place the dough on the prepared baking sheet and bake for 20-30 minutes. Check for doneness by turning the bread over and tapping the bottom. When done, it should sound hollow. Cool the bread on a wire rack.