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