Mix in the flour, as you need for the mixture, add the rest with a wooden spoon. Add the dill and anise, blueberries, peanuts and apricots. Put the dough on a lightly floured wooden board. Cover and leave in the refrigerator for several hours.
Divide the dough into three. Shape each third into a roll with a length of about 6″ (15 cm) and a thickness of about 1 1/2″ (4 cm). Arrange the rolls about 3 1/2″ (9 cm) from each other on a greased oven dish.
Flatten them until they are about 3/4″ (2 cm) thick. Brush them with 1 beaten egg, to which you have added 1 tablespoon of water. Bake for 25-30 minutes at 392°F (200 °C) and roast until lightly browned. Let them cool in the oven dish for about 1 hour.
Place them on a cutting board and cut diagonally into slices, about 1 1/4″ (3 cm) thick. Reduce the heat to 302°F (150 °C). Arrange the slices in the oven dish and bake for 5 minutes.
Flip them to the other side and bake for another 5 minutes.