Soak the dried pears in water for one night. Soak in water until not too soft and cool.
From the lukewarm cooking broth of the pears measure out the indicated mass and let the yeast and the sugar melt in it. Sift the rye flour into a suitable bowl. Form a hollow in the center and pour the yeast mixture into it. Pour the flour over the top. Cover and let rise for a good 30 minutes.
In the meantime, cut the pears into coarse pieces. Cut prunes, candied lemon peel and candied orange peel into small cubes.
Knead the dampfl with salt, eggs, butter and let rise repeatedly. Now incorporate all the fruits and spices and make an even dough. The dough will be relatively heavy due to the many ingredients!
Preheat the oven to 200 °C. Butter and lightly flour a baking tray. Form two loaves from the dough and place them on the tray. Bake in hot oven for about 50 minutes. The exact baking time depends on the size of the loaves. After three quarters of an hour, check with a knitting needle whether the loaves are baked through.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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