![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
recipe: HUTZELBROT.
Oct. 21st, 2012 09:39 pmLiterally dried fruit bread. These are traditionally made for Christmas where I'm from!
Translated from an old German cookbook.
3 pounds* whole grain wheat flour
1/4 l water
1 TBSP salt
25 g fresh yeast (or the according amount of dry yeast)
1 1/2 pounds dried pear slices
1 pound dried plums
-> for cooking: 1 1/2 l water, 300g sugar
1/4 pound sultanas
1/4 pound currants (tiny dried grapes)
1/2 pound nuts, chopped
40g candied lemon peel, diced
40g candied orange peel, diced
1 1/2 tsps cinnamon
1 tsp ground cloves
1/8 l Kirschwasser
* As you may or may not know, Germany uses the metric system, i.e. we are in the land of kilos and grams. An American pound is about 450g, but a German pound is 500g.
Soak the pear slices and plums overnight. After about 24 hours, bring to a boil with 1 1/2l water and 300g sugar. Cook until soft, then drain, preserving the water. Warm up the flour a little and sieve it into a bowl. Make a little dip in it and create a smooth little dough with the yeast and water (use only a little of the flour). Cover with flour and leave to rise for about half an hour. Now add enough of the reserved fruit water to make a thick, but pliant dough. Knead for 45 minutes. (Yep, that's right. Those who have a food processor that can knead dough are lucky indeed.) Now add the rest of the ingredients and mix well. Shape into small loves and leave them to rest a few hours or overnight, then brush them with some of the fruit water, shove 'em in the oven and bake at 140-160°C for about 1 1/2 hours. Brush with fruit water again 5 minutes before taking them out. And you're done!
Translated from an old German cookbook.
3 pounds* whole grain wheat flour
1/4 l water
1 TBSP salt
25 g fresh yeast (or the according amount of dry yeast)
1 1/2 pounds dried pear slices
1 pound dried plums
-> for cooking: 1 1/2 l water, 300g sugar
1/4 pound sultanas
1/4 pound currants (tiny dried grapes)
1/2 pound nuts, chopped
40g candied lemon peel, diced
40g candied orange peel, diced
1 1/2 tsps cinnamon
1 tsp ground cloves
1/8 l Kirschwasser
* As you may or may not know, Germany uses the metric system, i.e. we are in the land of kilos and grams. An American pound is about 450g, but a German pound is 500g.
Soak the pear slices and plums overnight. After about 24 hours, bring to a boil with 1 1/2l water and 300g sugar. Cook until soft, then drain, preserving the water. Warm up the flour a little and sieve it into a bowl. Make a little dip in it and create a smooth little dough with the yeast and water (use only a little of the flour). Cover with flour and leave to rise for about half an hour. Now add enough of the reserved fruit water to make a thick, but pliant dough. Knead for 45 minutes. (Yep, that's right. Those who have a food processor that can knead dough are lucky indeed.) Now add the rest of the ingredients and mix well. Shape into small loves and leave them to rest a few hours or overnight, then brush them with some of the fruit water, shove 'em in the oven and bake at 140-160°C for about 1 1/2 hours. Brush with fruit water again 5 minutes before taking them out. And you're done!
