Christmas Shingle Bread

Cut the dried fruit into narrow strips the day before. Coarsely chop the walnuts hazelnuts and almond kernels, cut the candied orange and lemon peel. Mix all ingredients with the raisins and pour the brandy or rum in a large baking bowl.

Mix well, cover with plastic wrap and leave to cool overnight.

The next day, put the flour in a large enough bowl and make a well in the center. Melt the yeast with the milk and sugar and pour it into the hollow. Stir with a little bit of flour, so that a porridge is formed. Cover and leave in a warm place for about 15 minutes.

Now mix the spices into the prepared fruit, continue to stand with the lid closed until the yeast dough is ready.

Add the butter to the pre-yeast dough form, knead everything together well until a smooth dough is formed. Let rise again for 50 min. Knead the soaked fruit and nuts well into the yeast dough.

If the dough sticks a little, add a little flour until the dough comes off your hands.

Shape the dough into small loaves. Place them on a well-greased baking tray. Cover with a crockery and leave to rest for another hour.

Bake in a heated oven at 180 °C for about 45 minutes. You should make a cooking test with a toothpick. If no more dough sticks to the stick, the bread is ready.

Remove the bread from the oven and let it cool.

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