Procedures

1. 1

   Place raisins, cherries, and cranberries in a small bowl. Add orange juice. In a separate small bowl, combine almonds and water. Let both bowls rest, stirring occasionally, one hour or overnight.

2. 2

   Place yeast and warm milk in a medium bowl, stirring to combine. Add 1 cup flour and stir to incorporate. Let yeasted starter rest in a warm place for one hour.

3. 3

   In a large bowl, combine remaining 2 1/2 cups flour, rye flour, 1/2 cup sugar, salt, cardamom, cinnamon, nutmeg, and orange zest.

4. 4

   Add vanilla extract, 1 cup melted butter, honey and egg yolk and beat to combine.

5. 5

   Add yeasted starter in three additions and beat until fully incorporated and dough has become smooth, about 4 minutes. Stir in cranberries, cherries, raisins, candied ginger and almonds. Knead dough for one minute.

6. 6

   Cover dough with a kitchen towel and let rest in a warm place for 1 hour.

7. 7

   Knead dough for one minute, then cover and let rest for 1 hour.

8. 8

   Take out an insulated baking sheet, or use two baking sheets stacked on top of each other. Cover baking sheet with parchment paper.

9. 9

   Form dough into four equal oval-shaped loaves and place on baking sheet. Cover with a kitchen towel and let rise 1 hour.

10. 10

    Preheat oven to 350°F. Bake loaves until dark brown, about 45 minutes.

11. 11

    Mix together 1/2 cup sugar and 1 teaspoon dried ginger. When loaves have come out of the oven, brush them with remaining 3/4 cup melted butter, letting butter sink in between additions. Sprinkle them evenly with sugar-ginger mixture, then gently rub in. If desired, when loaves are cool, rub all over with powdered sugar.

12. 12

    Place loaves in plastic bags or plastic wrap and let sit for 2 days.