For the Advent Stollen, make a pre-dough (Dampfl) from yeast, milk heated to 35 °C and 200 g Kamut flour. Let rise for 30 minutes.
Mix with the remaining ingredients, including the spices, to form a dough.
Knead the dough vigorously.
At the end of the mixing time, mix in well the fruits soaked in rum, leave for 60 minutes.
Weigh out the dough pieces of 600 g each and work them round.
Shape into stollen, brush with egg and sprinkle with sliced almonds.
After the proofing time of 40 minutes, bake the Advent Stollen in a preheated oven at a temperature of 175 °C for about 50-60 minutes.
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