Eight mini-loaves.  Contain chopped crystallized ginger, cinnamon, cloves, allspice, and chopped sour cherries.  A little too dense and the cherries vanished in the baking, but not bad.  Glazed with honey/cinnamon/egg/sugar on the darker four and just egg/sugar on the lighter four.

Hi Mini,

You're such an imaginative cook, always doing or changing something. I know you're busy with a few things over in another thread (roasted flour, corn, millet etc.) and I'm waiting for that Apricot Dumpling recipe to appear but I have a question to use up more of your time.

I'm making a double recipe of Pierre Nury's Rye today and I'm wondering how you did the stuffed/filled, whatever, Nury breads in the original Nury thread. I thought I'd take one of the loaves and use it for that sort of bread for dinner. Did you just put the fillings on top or fold the dough over on them? Being such a wet dough I doubt that you rolled it. If you have the time let me know. If not, I'll give it a go on my own.

Thanks. weavershouse