Kletzenbrot

For the cucumber bread, first briefly rinse the dried fruit (except for the raisins and dates) the day before and remove any stalks and blossoms. Place the fruit in a saucepan and cover with a finger’s width of water. Let it boil for a short time. Also briefly rinse the raisins, place them in a small baking dish and pour the rum over them. Let the boiled dried fruit and the rum raisins each stand for one night with the lid closed.

The following day, pour the mixed fruit through a sieve, collecting the soaking water. The mixture should yield about 750 ml (if there is not enough liquid, add apple juice).

On top of it, in a large bowl, mix well flour, dry germ and gingerbread spice. Remove one cup of the soaking water and set aside. First empty only about 250 ml of the rest to the flour mixture and start kneading the dough together with the hand mixer (dough hook). Gradually add as much of the soaking water as you can until you get a smooth and firm yeast dough. Finally, knead the dough with your hands and then let it rise in a warm place for half an hour with the lid closed.

Meanwhile, in a large frying pan (preferably coated) melt the butter and add the chopped hazelnuts and almond kernels and sugar. Over medium heat, stir the mixture constantly.

When the nuts begin to turn color, remove from the heat and add

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