Turn the dough out onto a generously floured work surface. Use your hands to knead the dough to make sure all the ingredients are evenly incorporated, adding more flour as needed until you've got a round dough ball that is soft and malleable but not sticky on the outside.
Place the dough ball into a lightly sprayed large bowl and cover loosely with plastic wrap. Let it rest at room temperature for about 2 hours. It will not rise very much, it will just become a little puffy. Punch it down in the center, cover with plastic wrap and place it in the refrigerator overnight. This will improve the flavor of the yeast dough and also enable to flavors of the fruits and spices to develop and fully penetrate the dough.
NOTE: If you're in a hurry, you can skip the overnight refrigeration step (though we recommend it). After letting the dough rest at room temp for 2 hours, follow the steps to form the Hutzelbrot loaves, and let them rest for another 60-90 minutes until slightly puffy, brush with the fruit juice and bake as instructed.