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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.
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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.
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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.
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4
Add vanilla extract, 1 cup melted butter, honey and egg yolk and beat to combine.
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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.
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6
Cover dough with a kitchen towel and let rest in a warm place for 1 hour.
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7
Knead dough for one minute, then cover and let rest for 1 hour.
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8
Take out an insulated baking sheet, or use two baking sheets stacked on top of each other. Cover baking sheet with parchment paper.
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9
Form dough into four equal oval-shaped loaves and place on baking sheet. Cover with a kitchen towel and let rise 1 hour.
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10
Preheat oven to 350u00b0F. Bake loaves until dark brown, about 45 minutes.
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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.
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12
Place loaves in plastic bags or plastic wrap and let sit for 2 days.
