Kletzenbrot

Dice the softly cooked cucumbers (de-stemmed and without blossoms) as well as the figs and dried plums. Add the raisins, the coarsely chopped hazelnuts (or chopped with a rolling pin), Slibovitz and cinnamon and leave to stand overnight. For the dough, mix the yeast with about 220 ml of warm water. Add the sourdough, rye flour, wheat flour and salt and let it rest for 15 minutes. Now work in the fruit and shape the dough into 2 rolls. Place on a buttered and floured tray (or baking tray covered with baking paper) and let rise. Brush with water and bake in a preheated oven at 200 °C for about 1 hour.

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