Cletus Bread with Dried

100 g peeled halved almond kernels Yield: Spices: (Brecht) 1 bag liter bourbon vanilla sugar.

Cut the unsulphured dried fruits into strips. Coarsely chop the nuts, add the Delifrut and saffron, pour the brandy and rum, mix and leave to infuse for two days with the lid closed. Stir daily. Grind the spelt into fine flour. Crumble the yeast into the lukewarm milk, add the honey and vanilla sugar and stir. Add this mixture with the eggs to the spelt flour and beat the dough until it bubbles. Let rise for 45 min. Then mix half of the yeast dough with the fruit. Form five elongated, small loaves. Roll out the second half of the dough on floured surface, divide into five parts and wrap the loaves in it. Place on a greased baking sheet, brush with egg yolk and decorate with the halved almond kernels. Leave to rise again for half an hour. Bake in a heated oven at 180 °C for 1 hour.

Wrap well cooled in aluminum foil.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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