Place a clay baking pan (length: 26.5 cm, width: 13.5 cm, depth: 9 cm, capacity: approx. 2 litres) in a basin of cold water and water for approx. 15 minutes. Roast sesame seeds in a pan without fat, take them out and let them cool down. Quarter plums. Wash thyme, dab dry, remove the leaves from the stalks and chop if necessary. Mix flour and salt in a bowl.
Add plums, thyme, 75 g almonds and sesame seeds, except for 1-2 tablespoons. Measure out 1/2 litre of lukewarm water and mix with the yeast. Pour into the flour, add vinegar and work everything through for about 3 minutes with the dough hooks of the hand mixer. (The dough is very soft.) Grease the dry, glazed inside of the mould well. Pour in the dough, smooth it down and sprinkle with the remaining almonds and sesame seeds. Put it on a grid, 2nd rail from below, into the cold oven. Heat the oven (electric cooker: 225 ° C/ gas: level 4) and bake the bread for about 11/4 hours. After half of the baking time, cover the surface with aluminium foil if necessary. Let the finished bread rest in the pan for about 10 minutes, then remove from the pan and let it cool completely on a cake rack. Sprinkle with chopped thyme as desired and garnish.
Heat the oven (electric cooker: 225 ° C/ gas: level 4) and bake the bread for about 11/4 hours. After half of the baking time, cover the surface with aluminium foil if necessary. Let the finished bread rest in the pan for about 10 minutes, then remove from the pan and let it cool completely on a cake rack. Sprinkle with chopped thyme as desired and garnish. Serve with butter. Results in 18-20 slices
Per disc (with 20 discs) approx. 580 kJ/ 140 kcal. E 5 g/ F 5 g/ KH 19 g