For the Jägerstollen, mix all dry ingredients. Dissolve yeast in lukewarm water. Heat lard so that it is liquid but only lukewarm. Mix all ingredients and knead for about 10 minutes. Cover and let rest for about 1/2 hour.
Shape dough into an oblong shape and place end down in a floured loaf pan and sprinkle lightly with flour. Let rise for about 1/2 hr. so that slight cracks form at the top… Heat the oven to 230 °C with a fireproof vessel.
Add water to the hot vessel to create enough steam. Put the bread in the loaf pan and reduce the heat to 185 °C. Bake for 50-55 minutes, the bread must sound hollow on the bottom otherwise bake a few minutes longer. Turn out on a rack and turn over again, let the Jägerstollen cool well.
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