- 300 grams dried Cranberry
- 150 grams whole, blanched almonds
- 1 whole Orange (zested and juiced)
- 50 grams honey
- 300 milliliters Rum
- 30 grams fresh Yeast
- 150 milliliters lukewarm milk
- 300 grams Whole wheat flour
- 1 egg
- 50 butter (softened)
- 2 teaspoons Gingerbread spice
- 1 teaspoon cinnamon
- 2 tablespoons Cocoa
- milk (For brushing)
Combine the raisins, nuts and orange zest and juice in a large bowl. Add the honey and rum to the bowl and allow to stand, covered, overnight.
The next day, dissolve the yeast in the warm milk.
Sprinkle the milk/yeast mixture with a bit of flour, cover and let rest for 15 minutes in a warm place. Add the remaining flour, egg, butter, cocoa and spices. Knead to form a smooth dough. Cover and let rise in a warm place until doubled in size. Preheat the oven to 180°C (approximately 350°F).
Transfer the dough to a lightly floured surface and knead until smooth and elastic. Drain the soaked almonds and cranberries and add to the dough. Knead well to combine. Divide the dough in two and shape into two loaves. Place on a baking sheet lined with parchment paper and let stand for 15 minutes. Brush the loaves with a bit of milk and bake for 1 hour, until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack.