Kletzenbrot From Carinthia

Soak the cucumbers for one night. Prepare in the soaking water until soft. Remove flower remnants and stems and finely chop the fruit. Mix the nuts with brandy.

Make a dough with flour, a quarter of a liter of cooking broth, sourdough and spices. Knead in cloves and nuts and leave in a warm place (until doubled in volume).

Form loaves with wet hands, put in bread baskets to rise another 1 hour. Turn the loaves out onto a greased baking sheet and moisten them well with water. Put them in the oven heated to 250 °C. After 20 minutes, reduce the temperature to 180 °C and finish baking the loaves (about 1 hour). Brush once with water. The loaves should rest for at least 1 week before serving.

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