This spicy, fruit studded holiday bread makes an interesting accompaniment to coffee or a dinner of roast pork through any of the dark days of winter. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. This spicy, fruit studded holiday bread makes an interesting accompaniment to coffee or a dinner of roast pork through any of the dark days of winter. German Fruit Bread Recipe. The Garden Way Bread Book..A Baker’s Almanac. A labor of love worth every effort! Place on buttered cookie sheets and brush the tops with melted butter (if you put them both on one sheet be sure there is room in all directions for expansion). Ignore any flour that is left in the bottom of the fruit bowl. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Nov 21, 2020 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. 25 %, , from cooking fruit or 1 cup fruit juice (such as orange, pineapple, or apricot nectar). Mar 1, 2019 - From my Great-Oma, to my Oma, to my Mom, to me I share this precious recipe for German Fruit and Nut Spelt Bread (Swabian Hutzelbrot) with you all. Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer. Add prune juice and pear nectar or puree. Cover with a towel and let rise until doubled in bulk. Don’t be surprised if the pressing becomes a bit harder each time. Add the … Combine the yeast, flour, sugar, and spices in a bowl to prepare the dough. In a medium bowl, sieve together the … If any of the dried fruit is hard, simmer it in water to cover about 10 minutes and let sit a half-hour. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. With its spices and lots of dried fruit it is yummy and moist and keeps quite some time when you wrap it in tin-foil. When cool, glaze with an icing of confectioners’ sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries. Drain well any of the fruit which you have cooked. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. Combine sugar, yeast and 1/2 cup warm water and let yeast rise for 10 minutes. Also my tries have been dry.. which I don't think Hutzelbrot should be. Sig's "Hutzelbrot" from Germany. Let sit until bubbling. Confectioners' sugar, blanched almond halves, candied cherries (optional). Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. Sprinkle with more fruit. Put all ingredients in a mixer and mix with a dough hook until the dough … She usually makes it around Christmas. Punch the dough down, turn out onto a lightly floured board, knead a few times and press the dough out into a large oval with your hands. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Beat well to mix. NOTE:* If above ingredients* (prunes, peaches, pears and figs)* are unavailable, use 2 1/2 cups mixed dried fruit If any of the dried fruit is hard, simmer it in water to cover about 10 minutes and let sit a half-hour. 1 CUP PITTED PRUNES 1 CUP DRIED PEACHES, PEARS OR APRICOTS 1/2 CUP DRIED FIGS NOTE: If above ingredients are unavailable, use 2 1/2 cups mixed dried fruit HUTZELBROT FRUIT AND NUT BREAD. I remember my mother baking Hutzelbrot but never learned how she did it. Total Carbohydrate Sprinkle the surface with some of the chopped fruit. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. Don’t be surprised if the pressing becomes a bit harder each time. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. Gradually add more flour until the dough holds together and leaves the sides of the bowl. Dec 16, 2018 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. It turned out great. Jan 4, 2014 - Try this recipe for German Fruit and Nut Bread (Hutzelbrot) on Foodgeeks.com This is the original recipe but I needed to add a bit of the water the fruit was cooked in. Fold the dough in half and press out again into a large oval. I had to use the Zaar converter for the amounts and it worked well. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. If it is reasonably soft this is not necessary. Let sit until bubbling. and it's perfect for the holidays. Hutzel is a German word for dried fruit. This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. Add 4 cups of rye flour and 2 cups wholewheat flour and salt. A local bakery makes a wonderful fruit and nut yeast loaf, and this is my 'copykat' version. Combine dried pears, plums, and rum into a bowl and let soak overnight. Beat well to … Cover with a towel and let rise until doubled in bulk. Hutzelbrot – the German take on a Christmassy fruit bread December 9, 2016 by Ginger Fruitcake and Christmas pudding clearly fall into what British people call a “Marmite moment”: you either love it or loathe it. NOTE: If above ingredients are unavailable, use 2 1/2 cups mixed dried fruit. Let sit until bubbling. With your hands form each piece of dough into an oblong, something like a meatloaf. This is so good! Let sit until bubbling. Let rise in a warm place for about 4 hours. Drain well any of the fruit which you have cooked. I've been trying some recipes, but can't get the soaked fruit to mixed with the dough. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. This spicy, fruit studded holiday bread makes an interesting accompaniment to coffee or a dinner of roast pork through any of the dark days of winter. 76 g This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. Soften yeast in cider. Punch the dough down, turn out onto a lightly floured board, knead a few times and press the dough out into a large oval with your hands. Fold the dough in half and press out again into a large oval. Jan 27, 2019 - From my Great-Oma, to my Oma, to my Mom, to me I share this precious recipe for German Fruit and Nut Spelt Bread (Swabian Hutzelbrot) with you all. Beat well to mix. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. On the next day, boil the mixture in the water and orange juice until the mixture is thickened. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. A labor of love worth every effort! Turn it out onto a floured board and knead until smooth and elastic, adding a little more flour as necessary but trying to keep a soft dough. World Best European Cooking Recipes pages. Stir to combine. Let sit until bubbling. 4 1/2 - 5 cups flour, all-purpose (or substitute with part whole-wheat flour) 2 tablespoons instant yeast; 2 tablespoons sugar Drain well any of the fruit which you have cooked. Repeat this process until all the fruit has been incorporated. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes. Drain and set one cup of liquid aside for use in the bread recipe. Age the loaves 3 days before slicing them, and serve with butter. Cover with a light cloth and let rise until not quite doubled. Schwäbischer Hutzelbrot is also known as Kletzenbrot, Früchtebrot, Bierewecke or Schnitzbrot. Home; Translate. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. Place on buttered cookie sheets and brush the tops with melted butter (if you put them both on one sheet be sure there is room in all directions for expansion). The bread turned out beautitully. Stir in the nuts. Drain well any of the fruit which you have cooked. An very traditional and rustic recipe, this old-fashioned German fruit and nut bread is deliciously dense, chewy, moist and flavorful. Saturday, May 16, 2015. Feel free to replace any of the dried fruit, but stick to … Authentic Hutzelbrot (German Fruit and Nut Bread). Boil all fruit except raisins. Cover with a light cloth and let rise until not quite doubled. Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. A labor of love worth every effort! Apr 30, 2018 - From my Great-Oma, to my Oma, to my Mom, to me I share this precious recipe for German Fruit and Nut Spelt Bread (Swabian Hutzelbrot) with you all. With your hands form each piece of dough into an oblong, something like a meatloaf. Repeat this process until all the fruit has been incorporated. GERMAN FRUIT AND NUT BREAD HUTZELBROT This spicy, fruit studded holiday bread makes an interesting accompaniment to coffee or a dinner of roast pork through any of the dark days of winter. If it is reasonably soft this is not necessary. Let sit until bubbling. Mix well. German Fruit And Nut Bread Hutzelbrot Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins Ingredients. The first time I tried hutzelbrot (German fruit and nut bread) was during the holidays last winter when my mother-in-law made it for us. Gradually add more flour until the dough holds together and leaves the sides of the bowl. With its spices and lots of dried fruit it is yummy and moist and keeps quite some time when you wrap it in tin-foil. Ignore any flour that is left in the bottom of the fruit bowl. Sprinkle the surface with some of the chopped fruit. I am accustomed to having fruit cake during Christmas-time, which is a sweeter, more cake-like version of this fruit and nut bread made in Germany. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. 1 CUP PITTED PRUNES 1 CUP DRIED PEACHES, PEARS OR APRICOTS 1/2 CUP DRIED FIGS. Hutzelbrot Black Forest Fruit Loaf (Source: Julia Kammerer - This is my granny's recipe. Remove the weight from the bowl of fruit and add 1/2 cup of water along with the candied citrus peel, hazelnuts, rum, almond and vanilla extract. Servings: 12; 1 cup pitted prune ; 1 cup dried peaches or … A labor of love worth every effort! Cool on a rack. NOTE: If above dried fruit (peaches, prunes, pears or apricots) ingredients are unavailable, use 2 1/2 cups mixed dried fruit. Preheat the oven to 350 F. Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped. I adapted Anneliese's French bread recipe, adding dried cranberries, apricots, raisins, and walnuts. Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer. Allow it to cool until it is luke-warm. Turn it out onto a floured board and knead until smooth and elastic, adding a little more flour as necessary but trying to keep a soft dough. Drain well any of the fruit which you have cooked. 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