(12. /ex lightbox)

1 kg whole meal wheat flour
1 kg whole meal rye flour
400 g blanched almonds
200 g walnuts
400 g skinned hazelnuts
400 g mini figs
~ 300 g raisins
~ 150 g dried apples
rye leaven from the week before (no yeast *proud*)
spices (salt, cumin, koriander, cinnamon and ginger to taste)

leaven left to ferment with rye and water overnight, after taking away a portion for the next week wheat is kneaded in with water, left to ferment until it drips over the border of the kneading basin (Weidling).
all the dried fruit and nuts are worked into the dough, except for the almonds, which are supposed to stick to the outside - it more or less worked to put half in the pan liner and sprinkle the other half on top.
bake at 200 o C for 120 mins