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").
- 125g unsulphured dried apricots
- 250g dried pears
- 250g fried figs
- 250g stoned prunes
- 125g currants
- 250g sultanas
- 250g sugar
- 225ml water
- 1 cup liquid for
- 1 42 gm packet of dried yeast
- 250g flour
- 1 tsp ground aniseed
- 1 tsp cinnamon
- 1 pinch of ground cloves
- 1 pinch of ground cardamom
- 1 pinch of ground ginger
- 250g chopped hazelnuts
- 50g chopped candied orange peel
- 50g chopped candied lemon peel
- Butter for the baking tray
The following day place the fruit and marinade in a saucepan. Add water. Bring to the boil for approx. 5 mins. Sieve the fruit and collect the juice. Bring the juice to the boil again. Take one cup of the juice, allow to cool slightly and add the yeast.
Mix the flour with the spices and sieve onto the work surface/board. Create a well in the middle and pour the yeast mixture into the well. Mix to a firm dough adding a little more of the liquid if necessary. Wrap the dough and leave to rise for 30 mins.
Gradually add the nuts, candied orange and lemon peel, and the dried fruit and knead well into the dough. Form the dough into a loaf. Leave to rise for an hour again. Preheat the oven to 200°C. Butter the baking tray and bake the loaf for about an hour.