Artisanal fruit bread

PLUMPED FRUIT:
1 to 2 lemons;
10 ounces dried fruits such as figs, apricots, and cherries, chopped into ¼-inch pieces (about 2 cups);
¼ cup water;
2 tablespoons limoncello or brandy, plus extra if needed;
½ teaspoon vanilla extract.
FRUIT BREAD:
¾ cup whole grain rye flour (3 ounces);
¾ teaspoon baking powder;
¼ teaspoon ground cinnamon;
¼ teaspoon ground anise, preferably freshly ground;
Pinch of fine sea salt;
¾ cup coarsely chopped toasted hazelnuts;
¼ cup chopped dried dates;
A few whole hazelnuts, for garnish.

To prepare the plumped fruit, start at least 3 hours ahead, or the night before. Finely grate the zest of the lemons until you have 2 teaspoons.

Squeeze the fruit to get ¼ cup juice (reserve the leftover lemon for another use). Combine the dried figs, apricots, and cherries in a medium bowl. Add the water, lemon juice, zest, and limoncello and stir to combine. Cover with plastic wrap and let sit at room temperature for at least 3 hours or overnight, stirring once or twice in between. Drain the fruit, reserving the plumping liquid. You should have 2 tablespoons liquid. If not, add more limoncello. Stir the vanilla into the plumping liquid.

Line a large rimless baking sheet with parchment paper.
To make the fruit bread, whisk together the rye flour, baking powder, cinnamon, anise, and salt in a small bowl. Combine the plumped fruit, chopped hazelnuts, and dates in a medium bowl. Drizzle with the plumping liquid and evenly distribute the flour mixture across. Using your hands, bring the mixture together and gently knead until it is well combined and no traces of flour remain. The dough will be dense, heavy, and slightly tacky. Moisten your hands with water and form a small oblong loaf, about 6 by 4 inches (2½ inches high). Place on the prepared baking sheet. Gently press a few whole hazelnuts lengthwise across the top. Cover loosely with plastic wrap or a dish towel and allow to sit at room temperature for 20 minutes.
Meanwhile, position a rack in the center of the oven and preheat to 350°F.
Bake the loaf until the top is nicely browned and crusty when gently pressed with a finger, about 45 minutes.
Slide the loaf with the parchment paper onto a wire rack. Remove the parchment paper. Cool the fruit bread completely, at least 2½ hours, and then wrap in a double layer of aluminum foil. Store for at least 1 day in an old-fashioned tin or in a container with a tight-fitting lid, for flavors to meld, before cutting into slices with a long serrated knife. The bread will last in a cool, dry pantry for about 3 weeks.