For poppy seed filling:
150 g dried apricots, chopped
150 g rum
500 g poppy seeds
200 g honey
200 g Seville Orange Marmalade
Place chopped apricots in a small jar with a lid and pour rum. Refrigerate for 24 hours (or even a week).
Place poppy seeds in a large pot and pour boiling water over to soften for 12 hours. Then simmer for 15 minutes. Drain, let cool and refrigerate for 12 hour. Grind the poppy seeds in meat grinder (1/8″ hole plate).
Place cashews in a small bowl and pour boiling water. Soak for 2-3 hours. Drain and chop.
Place the ground poppy seeds in a large mixing bowl. Add rum soaked apricots, honey, cashews and marmalade. Mix well . Cover the bowl with plastic wrap and refrigerate until you ready to use.
For bread dough:
560 g whole wheat sourdough starter(100 g whole wheat sourdough culture+300 g milk+250 g whole wheat flour)
560 g whole wheat flour
80 g melted butter
88 g milk
6 g salt
2 jumbo eggs
In a medium mixing bowl, combine the starter and flour. In a small bowl, mix melted butter, milk and salt. Add the butter mixture and eggs to the large mixing bowl and knead the dough. Let the dough ferment for 3 hours at room temperature.
Prepare two loaf pans, lining them with parchment paper.
Remove the dough from the dough and place on floured surface. Cut in half. Roll out each half into 1/8 inch thickness. Spread half of the feeling and on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out. Place the shaped loaves in the pans.
Preheat your oven to 500F.
Bake for 20 minutes at 480F and for 15 minutes at 450F. Remove the breads from the oven and leave them in the pans for 10 minutes. Remove the breads from the pans, cut and eat warm.
Submitted to Yeastspotting