vogeltränke aus keramik

500g flour 1 pinch of salt 1 cube yeast 1 tlzucker a little bit warm milk mix give it in the flour and stir gently let it rest for 10 - 15 minutes 100 - 150ml milk

100g melted butter 2 eggs knead dough until it separates well from the bowl edge cover and let rest for about 40 minutes insert 100g raisins in 2-3 elrum and enter into the dough 200g almonds leaved 100g dry fruits (lemon or orange peel alternatively) knead dough again briefly roughly knead dough into shape

pour into the lined with baking paper baking plate cut diamond-shaped with a knife cover and let rest 20-30 minutes add 150 ml of water in the channel preheat oven to 180 degrees. give bread to the bottom rail. bake it 50-60 minutes at 180 â° after baking, immediately brush with melted butter and sprinkle with coarse sugar