Sig's Hutzelbrot from Germany

• 1000 grams mixed large dried fruit, (apricots, pears, apples, prunes) for soaking.
• 500 grams flour
• 40 grams fresh yeast or equivalent dry yeast
• 125 grams brown sugar
• 1 pinch salt
• 450 grams each dried raisins and figs
• 1 tsp ground allspice or crushed star aniseed seed
• 30 grams ground cinnamon
• 2 tbsp Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur)
• 250 grams chopped nuts of choice , hazelnut, pecan or walnut
• 250 grams chopped almonds
• 100 grams candied lemon and orange peel for baking

1. Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them
2. In the morning chop the soaked fruit into smaller pieces.
3. Set aside the soaking water , keep in fridge for brushing the bread later.
4. Make a well into the flour.
5. Heat a little of the water from soaking and work your yeast into the flour as per direction depending if you use dried or fresh yeast .
6. Make a dough.
7. Stand into a warm draught free place to let it rise
8. In the meantime chop the figs into smaller pieces.
9. Once the dough has risen work in all of the ingredients , do not over knead.
10. Dust this dough with a little flour and let it rise again in a draught free warm place until it shows a few breaks in the dough
11. Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place.
12. The next morning bake at 200 C for about 90 minutes
13. Brush with some of the soaking water and leave to stand for a day or two.
14. Serve with butter, coffee or tea.

fruit, yeast, brown sugar, salt, raisins, ground allspice, ground cinnamon, sherry will, nuts, almonds, baking

Taken from cookpad.com/us/recipes/354657-sigs-hutzelbrot-from-germany (may not work)