Warm buttermilk, salt and syrup. Mix the yeast first with something, then with the whole milk mixture. Mix flour, grist, sesame and linseed. Add to the buttermilk-yeast mixture and knead well with the dough hooks of the hand mixer.
Halve the hazelnuts. Chop the figs. Add both to the dough and knead. Grease a box form (approx. 25 cm long) and sprinkle with flour. Add the dough and smooth it down or form a loaf and place it on a baking tray lined with baking paper.
Place a triple-folded aluminium foil strip around the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 3/4 hours. Let it cool down and turn it over. Results in approx. 25 slices.