Dissolve yeast together with sugar in water. Knead together with wheat and rye flour, milk, salt, cilantro, and fennel in a food processor for about 10 minutes until a homogeneous dough is formed. Then fold in the nuts. Form the dough into an elongated sausage, place it in the box mould and leave to rise in a warm place for 2 hours.
Preheat the oven to 200°C (convection) and bake the nut bread for 45 minutes.
Chop dates and mint finely and grate the garlic clove. Mix together with curry powder and salt with the soft butter and put in a cool place.