Kletzenbrot

Name: Kletzenbrot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g dried pears; 400 g Rye flour; 200 g Flour; 1 package Dry yeast; 1 TABLESPOON Sugar; 1 (150 g) Bag natural sourdough; 5 TABLESPOONS Honey; 7-10 Tbsp some ground cinnamon, cloves, pimento, pepper, ginger, nutmeg and cardamom; 1 pinch Salt; 6 TABLESPOONS Rum; 375 ml warm mineral water; 250 g Almonds and hazelnuts; 125 g Prunes; 125 g dried figs; 125 g dried dates; 125 g Raisins; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g dried pears
400 g Rye flour
200 g Flour
1 package Dry yeast
1 TABLESPOON Sugar
1 (150 g) Bag natural sourdough
5 TABLESPOONS Honey
7-10 Tbsp some ground cinnamon, cloves, pimento, pepper, ginger, nutmeg and cardamom
1 pinch Salt
6 TABLESPOONS Rum
375 ml warm mineral water
250 g Almonds and hazelnuts
125 g Prunes
125 g dried figs
125 g dried dates
125 g Raisins
7-10 Tbsp Icing sugar
baking paper

Directions

1
Soak pears in water overnight. Boil in the soaking water for about 30 minutes, drain and leave to drain. Put flour in a bowl and mix. Press a depression in the middle. Add yeast, sugar and some lukewarm water to the bowl and mix gently. Cover and leave to rise in a warm place for about 15 minutes.
2
Add sourdough, honey, spices, 1 pinch of salt, 3 tablespoons of rum and mineral water. Mix with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Coarsely chop the almonds and nuts. Cut pears, plums, figs and dates into pieces. Mix nuts, fruits, raisins and remaining rum. Knead nut-fruit mixture into the dough. Form two loaves on a floured work surface. Line 1 baking tray with baking paper and place the loaves on top. Cover and leave to rise for another 30 minutes. Brush the breads with water and bake in the preheated oven in the middle shelf (electric: 175°C/ gas: level 2) for 75-80 minutes. Take out the bread and let it cool down on a kitchen grid.
3
Knead nut-fruit mixture into the dough. Form two loaves on a floured work surface. Line 1 baking tray with baking paper and place the loaves on top. Cover and leave to rise for another 30 minutes. Brush the breads with water and bake in the preheated oven in the middle shelf (electric: 175°C/ gas: level 2) for 75-80 minutes. Take out the bread and let it cool down on a kitchen grid. Dust with icing sugar. Results in approx. 30 slices
4
Waiting time approx. 1 hour