Bavarian fruit bread

Ingredients

Directions

1. 1

   Boil up dried fruits with approx. 800 ml water and simmer for approx. 3 minutes. Pour the fruits into a sieve, collect the soaking water, let everything cool down

2. 2

   Heat 100 ml soaking water, dissolve yeast and sugar in it, knead with the flours, sourdough, honey, ground spices, 1 pinch of salt and 250 ml soaking water to a smooth dough. Cover and leave to rise in a warm place for about 1 hour

3. 3

   Roughly chop the nuts. Cut fruits into pieces. Mix nuts, almonds, fruit and raisins. Halve the dough. Knead fruit and nut mixture, cocoa, pear brandy and 3-4 tablespoons soaking water with one half of the dough.

4. 4

   Knead light-coloured half of the dough on a floured work surface and roll out rectangularly (approx. 32 x 36 cm) (if the dough is too moist, knead in additional flour by the spoonful). Form dark dough into a loaf (approx. 13 x 32 cm) and place on the lower half of the light dough. Whip light dough loosely around the dark dough, or roll it up and close the ends. Put the bread on a baking tray lined with baking paper and let it rise for about 15 minutes, covered with a lid.

5. 5

   Mix the egg yolk and 3 tablespoons of water, brush the bread with it thinly. Bake in the preheated oven on the middle shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 75-80 minutes until the bread sounds hollow when "knocked", cover with aluminium foil if necessary at the end. Take out the Kletzenbrot and let it cool down on a cake rack

6. 6

   waiting time approx. 1 1/4 hours