german fruit and nut bread hutzelbrot recipe

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. Preheat the oven to 350 F. Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped. Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer. Soften yeast in cider. Add 4 cups of rye flour and 2 cups wholewheat flour and salt. 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. Repeat this process until all the fruit has been incorporated. Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. Home; Translate. Also my tries have been dry.. which I don't think Hutzelbrot should be. German Fruit And Nut Bread Hutzelbrot Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins Ingredients. Gradually add more flour until the dough holds together and leaves the sides of the bowl. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. With your hands form each piece of dough into an oblong, something like a meatloaf. 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. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. Combine dried pears, plums, and rum into a bowl and let soak overnight. 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. Combine sugar, yeast and 1/2 cup warm water and let yeast rise for 10 minutes. Ignore any flour that is left in the bottom of the fruit bowl. 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. and it's perfect for the holidays. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Cover with a towel and let rise until doubled in bulk. 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. Let sit until bubbling. Add the … The Garden Way Bread Book..A Baker’s Almanac. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. Hutzel is a German word for dried fruit. If it is reasonably soft this is not necessary. A labor of love worth every effort! Drain well any of the fruit which you have cooked. Sprinkle with more fruit. NOTE: If above dried fruit (peaches, prunes, pears or apricots) ingredients are unavailable, use 2 1/2 cups mixed dried fruit. Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes. NOTE: If above ingredients are unavailable, use 2 1/2 cups mixed dried fruit. A labor of love worth every effort! Ignore any flour that is left in the bottom of the fruit bowl. Let sit until bubbling. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. An very traditional and rustic recipe, this old-fashioned German fruit and nut bread is deliciously dense, chewy, moist and flavorful. Allow it to cool until it is luke-warm. Stir to combine. She usually makes it around Christmas. 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. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. 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. Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped. This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. A labor of love worth every effort! Hutzelbrot Black Forest Fruit Loaf (Source: Julia Kammerer - This is my granny's recipe. 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 I've been trying some recipes, but can't get the soaked fruit to mixed with the dough. Stir in the nuts. Mix well. Feel free to replace any of the dried fruit, but stick to … If it is reasonably soft this is not necessary. Add prune juice and pear nectar or puree. Sig's "Hutzelbrot" from Germany. 1 CUP PITTED PRUNES 1 CUP DRIED PEACHES, PEARS OR APRICOTS 1/2 CUP DRIED FIGS. 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). Sprinkle the surface with some of the chopped fruit. Drain well any of the fruit which you have cooked. I remember my mother baking Hutzelbrot but never learned how she did it. Jan 4, 2014 - Try this recipe for German Fruit and Nut Bread (Hutzelbrot) on Foodgeeks.com Fold the dough in half and press out again into a large oval. Authentic Hutzelbrot (German Fruit and Nut Bread). Saturday, May 16, 2015. I had to use the Zaar converter for the amounts and it worked well. Don’t be surprised if the pressing becomes a bit harder each time. Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer. This is the original recipe but I needed to add a bit of the water the fruit was cooked in. Nov 21, 2020 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. 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. Sprinkle the surface with some of the chopped fruit. Dec 24, 2018 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. It turned out great. With your hands form each piece of dough into an oblong, something like a meatloaf. Servings: 12; 1 cup pitted prune ; 1 cup dried peaches or … A local bakery makes a wonderful fruit and nut yeast loaf, and this is my 'copykat' version. 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. Drain well any of the fruit which you have cooked. 25 %, , from cooking fruit or 1 cup fruit juice (such as orange, pineapple, or apricot nectar). 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). 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. Fold the dough in half and press out again into a large oval. German Fruit Bread Recipe. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. Repeat this process until all the fruit has been incorporated. Don’t be surprised if the pressing becomes a bit harder each time. Cover with a towel and let rise until doubled in bulk. 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. 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. 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. 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. Beat well to mix. On the next day, boil the mixture in the water and orange juice until the mixture is thickened. Let sit until bubbling. When cool, glaze with an icing of confectioners’ sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries. Beat well to … Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. Cover with a light cloth and let rise until not quite doubled. Gradually add more flour until the dough holds together and leaves the sides of the bowl. In a medium bowl, sieve together the … Boil all fruit except raisins. Schwäbischer Hutzelbrot is also known as Kletzenbrot, Früchtebrot, Bierewecke or Schnitzbrot. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. World Best European Cooking Recipes pages. Let sit until bubbling. 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 Cover with a light cloth and let rise until not quite doubled. Drain well any of the fruit which you have cooked. Cool on a rack. When cool, glaze with an icing of confectioners’ sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. 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. Put all ingredients in a mixer and mix with a dough hook until the dough … 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. HUTZELBROT FRUIT AND NUT BREAD. Combine the yeast, flour, sugar, and spices in a bowl to prepare the dough. I've found several different recipes but I'd like to hear from someone who has actually made this bread and learn your recipe. 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. Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes. 4 1/2 - 5 cups flour, all-purpose (or substitute with part whole-wheat flour) 2 tablespoons instant yeast; 2 tablespoons sugar This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. Let rise in a warm place for about 4 hours. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Dec 16, 2018 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. The bread turned out beautitully. 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. 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. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. This is so good! Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Total Carbohydrate Confectioners' sugar, blanched almond halves, candied cherries (optional). Drain and set one cup of liquid aside for use in the bread recipe. Beat well to mix. A labor of love worth every effort! Let sit until bubbling. 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. 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 Age the loaves 3 days before slicing them, and serve with butter. I adapted Anneliese's French bread recipe, adding dried cranberries, apricots, raisins, and walnuts. Cup flour is also known as Kletzenbrot, Früchtebrot, Bierewecke or Schnitzbrot bowl to prepare the holds. Half and press out again into a buttered bowl, turn to coat sides. 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