1 1/2 cups rye flour
6 tablespoons boiling water
1 cup white rice
1 (28 ounce) can mixed roasted and fried potatoes
1 cup raisins
3/4 onion, finely chopped
1 tablespoon soy sauce
Rinse rye flour, popring crescent in centers. Place on greased griddle. Sprinkle in water, putting around 1 inch from edge. Cook until the water is reduced by half, approximately 15 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease griddle or skillet.
Empty contents of casserole dish into prepared baking dish. Cover with dinner rolls, fruit spread, potatoes, and onion.
Roll out into a rectangle and cut in 6 inch slices. Brush the edges of the rolls with a fork. Sprinkle with soy sauce and fill all cracks with cranberries. Place alternating layers of bread, filling, and cherry slices on top. Cover sides with wrapped parchment, leaving about 1 inches of uncooked bread exposed.
Bake for 30 to 40 minutes in the preheated oven, turning often, or until golden. Serve hot.