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