PREPARATION
Sourdough starter: mix all ingredients well, cover and leave in a warm place (25–28° C) for 15–24 hours. Dough: mix the sourdough with the other ingredients, cover and leave to stand in a warm place for approx. 15 min. Completion: simmer the dried pears until soft and chop coarsely. Set aside the water. Quarter the dried plums and figs and leave to steep in water overnight. Wash the currants and sultanas and soak in rum overnight (optional).
Roast and chop the hazelnuts. Mix the bread dough and fruit, allow to rest for approx. 30 min. Divide into 10 pieces of similar size and with wet hands, form round or long small loaves, place on an oven tray, perhaps garnishing with nuts and almonds. Preheat the oven to 190 °C and bake for around 50 minutes.