Sig's "Hutzelbrot" from Germany. Authentic Hutzelbrot (German Fruit and Nut Bread). This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. Schwäbischer Hutzelbrot is also known as Kletzenbrot, Früchtebrot, Bierewecke or Schnitzbrot.
Runner & Stone's Hutzelbrot is Perfect for Harvest Time. Harvest time is a slippery slope leading directly to holiday feasting. In Switzerland and Southern Germany, dried pears are saved for Hutzelbrot—dried pear bread—which is now available at Runner & Stone. You can cook Sig's "Hutzelbrot" from Germany using 12 ingredients and 9 steps. Here is how you cook that.
Ingredients of Sig's "Hutzelbrot" from Germany
- Prepare 1000 grams of mixed large dried fruit, (apricots, pears, apples, prunes) for soaking..
- Prepare 500 grams of flour.
- You need 40 grams of fresh yeast or equivalent dry yeast.
- Prepare 125 grams of brown sugar.
- You need 1 pinch of salt.
- Prepare 450 grams of each dried raisins and figs.
- Prepare 1 tsp of ground allspice or crushed star aniseed seed.
- You need 30 grams of ground cinnamon.
- You need 2 tbsp of Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur).
- You need 250 grams of chopped nuts of choice , hazelnut, pecan or walnut.
- Prepare 250 grams of chopped almonds.
- Prepare 100 grams of candied lemon and orange peel for baking.
Translations in context of "Hutzelbrot" in German-English from Reverso Context: Probieren Sie das While duck, goose or roast pork sizzling in the oven, big and small crooks have high season – and can be dissuaded neither by coconut macaroons, honey cake or Hutzelbrot from their nefarious plan. Swabian "Hutzelbrot" also known as "Kletzenbrot" or "Früchtebrot" is a favourite Christmas recipe in southern Germany. The name comes from a type of bread – sometimes called "Bierewecke" or "Schnitzbrot" that contains dried pears ("Hutzeln"). The official Collins German-English Dictionary online.
Sig's "Hutzelbrot" from Germany instructions
- Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them.
- In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water , keep in fridge for brushing the bread later..
- Make a well into the flour. Heat a little of the water from soaking and work your yeast into the flour as per direction depending if you use dried or fresh yeast . Make a dough. Stand into a warm draught free place to let it rise.
- In the meantime chop the figs into smaller pieces. Once the dough has risen work in all of the ingredients , do not over knead..
- Dust this dough with a little flour and let it rise again in a draught free warm place until it shows a few breaks in the dough.
- Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place..
- The next morning bake at 200 C for about 90 minutes.
- Brush with some of the soaking water and leave to stand for a day or two..
- Serve with butter, coffee or tea..
Remember that, in German, both the spelling of the word and the article preceding the word can change depending on whether it is in the nominative, accusative, genitive, or dative case. Weihnachtsgebäck aus Hefeteig vermischt mit Dörrobst (z. Birnen u.und Pflaumen), Nüssen u.und Mandeln in Brotform; schwäb.schwäbische Spezialität. Früchtebrot. regional: Hutzelbrot. ; österr.: Kletzenbrot. Hutzelbrot , Noun Hutzelbrot / Hutzelbrote , ржаной пудинг с запеченными сухими фруктами.