german fruit and nut bread hutzelbrot recipe

Let sit until bubbling. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Hutzel is a German word for dried fruit. 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. NOTE: If above dried fruit (peaches, prunes, pears or apricots) ingredients are unavailable, use 2 1/2 cups mixed dried fruit. Schwäbischer Hutzelbrot is also known as Kletzenbrot, Früchtebrot, Bierewecke or Schnitzbrot. When cool, glaze with an icing of confectioners’ sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries. Authentic Hutzelbrot (German 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. Boil all fruit except raisins. Total Carbohydrate This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. 76 g Combine dried pears, plums, and rum into a bowl and let soak overnight. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. Drain well any of the fruit which you have cooked. Drain well any of the fruit which you have cooked. On the next day, boil the mixture in the water and orange juice until the mixture is thickened. Drain well any of the fruit which you have cooked. This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. An very traditional and rustic recipe, this old-fashioned German fruit and nut bread is deliciously dense, chewy, moist and flavorful. 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. Combine the yeast, flour, sugar, and spices in a bowl to prepare the dough. 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. Age the loaves 3 days before slicing them, and serve with butter. If it is reasonably soft this is not necessary. Let rise in a warm place for about 4 hours. Home; Translate. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Sprinkle the surface with some of the chopped fruit. I've found several different recipes but I'd like to hear from someone who has actually made this bread and learn your recipe. Jan 4, 2014 - Try this recipe for German Fruit and Nut Bread (Hutzelbrot) on Foodgeeks.com Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer. Let sit until bubbling. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. Dec 24, 2018 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. Don’t be surprised if the pressing becomes a bit harder each time. It turned out great. Also my tries have been dry.. which I don't think Hutzelbrot should be. A labor of love worth every effort! I had to use the Zaar converter for the amounts and it worked well. 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. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. Beat well to … Add prune juice and pear nectar or puree. 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. 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. Hutzelbrot Black Forest Fruit Loaf (Source: Julia Kammerer - This is my granny's recipe. Beat well to mix. 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. I adapted Anneliese's French bread recipe, adding dried cranberries, apricots, raisins, and walnuts. Sprinkle with more fruit. HUTZELBROT FRUIT AND NUT BREAD. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. Repeat this process until all the fruit has been incorporated. Ignore any flour that is left in the bottom of the fruit bowl. Add the … In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. I've been trying some recipes, but can't get the soaked fruit to mixed with the dough. 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. Stir in the nuts. 25 %, , from cooking fruit or 1 cup fruit juice (such as orange, pineapple, or apricot nectar). 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. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Servings: 12; 1 cup pitted prune ; 1 cup dried peaches or … 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. 1 CUP PITTED PRUNES 1 CUP DRIED PEACHES, PEARS OR APRICOTS 1/2 CUP DRIED FIGS. Let sit until bubbling. Saturday, May 16, 2015. 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. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. 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. Don’t be surprised if the pressing becomes a bit harder each time. 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 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. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Drain well any of the fruit which you have cooked. NOTE: If above ingredients 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. Mix well. With your hands form each piece of dough into an oblong, something like a meatloaf. Cover with a towel and let rise until doubled in bulk. When cool, glaze with an icing of confectioners’ sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries. Cool on a rack. 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). Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes. Soften yeast in cider. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. German Fruit Bread Recipe. 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. Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes. This is the original recipe but I needed to add a bit of the water the fruit was cooked in. Confectioners' sugar, blanched almond halves, candied cherries (optional). In a medium bowl, sieve together the … German Fruit And Nut Bread Hutzelbrot Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins Ingredients. 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. 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. 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. Let sit until bubbling. She usually makes it around Christmas. 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. Allow it to cool until it is luke-warm. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. and it's perfect for the holidays. Gradually add more flour until the dough holds together and leaves the sides of the bowl. Repeat this process until all the fruit has been incorporated. 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. Beat well to mix. Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. With your hands form each piece of dough into an oblong, something like a meatloaf. Fold the dough in half and press out again into a large oval. A labor of love worth every effort! Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. Nov 21, 2020 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. World Best European Cooking Recipes pages. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. 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. Add 4 cups of rye flour and 2 cups wholewheat flour and salt. A labor of love worth every effort! This is so good! Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. Sprinkle the surface with some of the chopped fruit. A labor of love worth every effort! Preheat the oven to 350 F. Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped. Feel free to replace any of the dried fruit, but stick to … 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). I remember my mother baking Hutzelbrot but never learned how she did it. 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 towel and let rise until doubled in bulk. Combine sugar, yeast and 1/2 cup warm water and let yeast rise for 10 minutes. Fold the dough in half and press out again into a large oval. Stir to combine. Dec 16, 2018 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. Drain well any of the fruit which you have cooked. 4 1/2 - 5 cups flour, all-purpose (or substitute with part whole-wheat flour) 2 tablespoons instant yeast; 2 tablespoons sugar Drain and set one cup of liquid aside for use in the bread recipe. 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. Put the dough holds together and leaves the sides of the bowl, warm water and 1/2 teaspoon sugar honey... Buttered bowl, turn to coat all sides or brush the top melted! Bread recipe found several different recipes but I 'd like to hear someone... Before slicing them, and this is my granny 's recipe again into a buttered bowl, together... And toss fruit, but ca n't get the soaked fruit to mixed with the dough into a bowl! To mixed with the dough into an oblong, something like a meatloaf Kammerer this!, moist and keeps quite some time when you wrap it in tin-foil and let yeast rise for 10.! 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