| soak the figs and sultana/raisins in the grappa during one day |
add to the grappa a same quantity of for a softer flavor and add to the fruits until covered | |
| mix buckwheat flour and common wheat flour and sieve |
add sugar (integral if you like) and some salt for leavening | |
| chop coarsely walnuts and hazelnuts |
if you haven not a mortar you can put in a towel, wrap and roll over with a rolling pin: do not chop until a flour | |
| chop the lemon peel |
drain the figs and cut to small pieces | |
| squeeze to dry sultana/raisins |
cut the butter to small pieces and add to both flours | |
| melt in lukewarm milk the yeast cube |
pay attention to the temperature: if too cold or to hot the yeast will die and the dough will not swell | |
| add the yeast to both flours |
knead well and add the egg | |
| add the dried fruits and knead again |
now the figs and sultana/raisins | |
| at the and the honey, mix well: it is important to blend well the dough consistence should be creamy and and rather sticky |
if you have a bread machine you can put the dough into, knead again and let it leaven it will be leavening at least one hour in a warm place | |
| as soon as the dough will be swollen about 30% spread onto a baking pan coated with moistened and squeezed oven paper. Try to give a round form, a little higher at its center |
pierce gently the bisciola surface making two lines across from one side to the other | |
| spread on the surface a little beaten egg |
put into a preheated oven at F 400 (200 C), possibly ventilated after 15 minutes decrease the temperature to F350 (180 C) and after other 15 minutes to F 300 (150 C) | |
| this sweet is good cold, but tepid is really fantastic as emits perfumes at its best: try it! |