Whole Grain Gugelhupf With Dried Fruit

The day before, cover the dried plums, apricots, and apple slices with boiling water and let soak.

Warm the milk.

Add the yeast, sugar, and 1/5 of the flour, stir, cover, and let rise in a warm place until it has doubled in size.

Cream the butter, honey, and salt and add the eggs.

Mix in the lemon zest, rum, raisins, and the rest of the flour, then knead with the starter dough.

Drain the dried fruit, chop into small pieces, and knead into the dough.

Butter a bundt pan and sprinkle it with oat flakes.

Fill with the dough, cover, and let rise again until it has doubled in size.

Preheat oven to 400 °F (200 °C) and bake for about 1 hour.