BLUE WINDOW | Food Travels in the Alps | Hutzelbrot (dark fruit bread)

Hutzelbrot GERMANY dark fruit bread

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Traditionally hutzelbrot was made with fruit grown in the valleys of Bavaria and Swabia. Gradually sugar was added, and the fruit content increased.

1.5 litres water
1.5 kg whole grain wheat flour / dark wheat t1050 flour
750 g pears, dried, chopped
500 g plums, dried, chopped
250 g nuts, chopped
250 ml water
125 g currants
125 ml kirschwasser
125 g sultanas
40 g candied lemon peel, diced
40 g candied orange peel, diced
25 g yeast
10 g cinnamon, ground
5 g cloves, ground
5 g salt

Soak the pears and plums for 24 hours in the kirschwasser and one and a half litres of water. The following day place the fruit in a large pot, bring to a boil in the soaking liquid. Cook until soft, then strain, preserving the liquid. When it has cooled, set aside 20 ml and add the yeast to the bulk of the remaining liquid. Warm up the flour and sieve it into a bowl, add spices and salt. Add yeast water with 250 ml water, form into a dough. Knead for 20-30 minutes until the dough is smooth. Mix the fruit into the dough. Shape into six small loaves, place on baking trays and leave to rest for three hours, or overnight. Preheat oven to 160°C. Brush with fruit liquid. Bake for 85 minutes. Brush with fruit water, return to oven and bake for a further five minutes. Wrapped in foil the loaves will stay fresh for several weeks. They can also be frozen.