I've found several different recipes but I'd like to hear from someone who has actually made this bread and learn your recipe. Let rise in a warm place for about 4 hours. An very traditional and rustic recipe, this old-fashioned German fruit and nut bread is deliciously dense, chewy, moist and flavorful. Boil all fruit except raisins. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. Fold the dough in half and press out again into a large oval. Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. Confectioners' sugar, blanched almond halves, candied cherries (optional). 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). Dec 16, 2018 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. Let sit until bubbling. Home; Translate. Allow it to cool until it is luke-warm. 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. Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. NOTE: If above ingredients are unavailable, use 2 1/2 cups mixed dried fruit. Add 4 cups of rye flour and 2 cups wholewheat flour and salt. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Combine dried pears, plums, and rum into a bowl and let soak overnight. World Best European Cooking Recipes pages. Servings: 12; 1 cup pitted prune ; 1 cup dried peaches or … 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. Nov 21, 2020 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. Sprinkle with more fruit. Beat well to mix. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. I had to use the Zaar converter for the amounts and it worked well. 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. Ignore any flour that is left in the bottom of the fruit bowl. This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. 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. In a medium bowl, sieve together the … 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. I remember my mother baking Hutzelbrot but never learned how she did it. Sprinkle the surface with some of the chopped fruit. The Garden Way Bread Book..A Bakerâs Almanac. A labor of love worth every effort! 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. Beat well to mix. HUTZELBROT FRUIT AND NUT BREAD. 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. 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. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. 1 CUP PITTED PRUNES 1 CUP DRIED PEACHES, PEARS OR APRICOTS 1/2 CUP DRIED FIGS. Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Cool on a rack. Schwäbischer Hutzelbrot is also known as Kletzenbrot, Früchtebrot, Bierewecke or Schnitzbrot. A local bakery makes a wonderful fruit and nut yeast loaf, and this is my 'copykat' version. Let sit until bubbling. Drain well any of the fruit which you have cooked. 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. Beat well to … Gradually add more flour until the dough holds together and leaves the sides of the bowl. 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. Ignore any flour that is left in the bottom of the fruit bowl. A labor of love worth every effort! Mix well. If it is reasonably soft this is not necessary. Combine sugar, yeast and 1/2 cup warm water and let yeast rise for 10 minutes. Total Carbohydrate 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. 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. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. Cover with a light cloth and let rise until not quite doubled. Repeat this process until all the fruit has been incorporated. Feel free to replace any of the dried fruit, but stick to … Dont be surprised if the pressing becomes a bit harder each time. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. Combine the yeast, flour, sugar, and spices in a bowl to prepare the dough. Age the loaves 3 days before slicing them, and serve with butter. German Fruit Bread Recipe. Cover with a towel and let rise until doubled in bulk. Stir to combine. 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. Hutzelbrot Black Forest Fruit Loaf (Source: Julia Kammerer - This is my granny's recipe. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. A labor of love worth every effort! Cover with a towel and let rise until doubled in bulk. Hutzel is a German word for dried fruit. If it is reasonably soft this is not necessary. Sig's "Hutzelbrot" from Germany. 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 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. She usually makes it around Christmas. With your hands form each piece of dough into an oblong, something like a meatloaf. 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 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. Fold the dough in half and press out again into a large oval. German Fruit And Nut Bread Hutzelbrot Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins Ingredients. 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. Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. Jan 4, 2014 - Try this recipe for German Fruit and Nut Bread (Hutzelbrot) on Foodgeeks.com Drain well any of the fruit which you have cooked. When cool, glaze with an icing of confectionersâ sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries. Donât be surprised if the pressing becomes a bit harder each time. Let sit until bubbling. Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. NOTE: If above dried fruit (peaches, prunes, pears or apricots) ingredients are unavailable, use 2 1/2 cups mixed dried fruit. Soften yeast in cider. Saturday, May 16, 2015. Also my tries have been dry.. which I don't think Hutzelbrot should be. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. Let sit until bubbling. 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. Let sit until bubbling. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. 76 g Put all ingredients in a mixer and mix with a dough hook until the dough … Sprinkle the surface with some of the chopped 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. 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. The bread turned out beautitully. Stir in the nuts. 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. 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. 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). Gradually add more flour until the dough holds together and leaves the sides of the bowl. Let sit until bubbling. Fruit and nuts are traditional ingredients used in this moist, dense German Christmas yeast bread made with prune juice, chopped prunes, raisins, walnuts, and brown sugar. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. This is so good! 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. This is the original recipe but I needed to add a bit of the water the fruit was cooked in. It turned out great. 25 %, , from cooking fruit or 1 cup fruit juice (such as orange, pineapple, or apricot nectar). Dec 24, 2018 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. and it's perfect for the holidays. Authentic hutzelbrot german fruit and nut bread the daring gourmet hutzelbrot a german fruit bread recipe for people who cake german fruit bread best holiday recipe recipes german fruit loaf bread recipe eat smarter usa Authentic Hutzelbrot (German Fruit and Nut Bread). Drain well any of the fruit which you have cooked. Drain and set one cup of liquid aside for use in the bread recipe. 4 1/2 - 5 cups flour, all-purpose (or substitute with part whole-wheat flour) 2 tablespoons instant yeast; 2 tablespoons sugar Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. Drain well any of the fruit which you have cooked. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped. Cover with a light cloth and let rise until not quite doubled. 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