DESSERT - Crescenzin | Distretto dei Laghi

Ingredients

• 150 g wholegrain spelt flour
• 150 g wholegrain rye flour
• 300 g pasta vecchia dough
• 500 g sourdough starter
• 180 ml water
• 100 g shelled walnuts, chopped
• 250 g dried figs, chopped
• 50 g raisins
• 15 g salt
• 1 level tsp of brown sugar
• 1 knob of butter, melted