For the Uhudlertraubenbrot, mix the ingredients for the dough well – except for the water – and then work in the water. Let the dough rest in a warm place for about 2 hours.
Slowly saute onion, olives, rosemary and nuts in butter-olive oil mixture and pour Uhu-Red. Simmer for a few more minutes and then let the mixture cool.
Mix the dough with the onion mixture and grapes, add salt.
Form loaves and bake the Uhudlertraubenbrot at 180°C for about 80 minutes (put a bowl with water in the oven).
Preparation Tip:
For the Uhu-Red, reduce the Uhudler (1l), whole cane sugar (250g, coarse-grained) and red wine vinegar (35ml) for about 20 minutes, then add Gelierfix (8g, 2:1) and simmer again for about 10 minutes. Fill warm into bottles.
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