Kletzenbrot
easy
150 mins
150 mins
Ingredients
- 125 g dried apple rings
- 125 g dried apricots
- 100 g dried pears
- 100 g dried figs
- 1/8 l Milk
- 1/2 cube (21 g) Yeast
- 250 g Flour
- 60 g Sugar
- 1 pinch Salt
- 1 TEASPOON ground aniseed, and cinnamon
- 1/2 Teel ground cardamom
- 1 pinch ground cloves
- 125 g Raisins and
- 7-10 Tbsp Currants
- 100 g candied pineapple
- 100 g dried plums (without stone)
- 75 g Candied orange and lemon peel
- 200 g Hazelnut kernels
- 2 TABLESPOONS Rum
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Soak apples, apricots, pears and figs, except for some fruit for decoration, in 1 litre of cold water overnight. Warm the milk and dissolve the yeast. Put flour in a bowl, press a depression in the middle and pour in the yeast milk.
- 2
Sprinkle the sugar, salt and spices on the edge of the flour, cover and leave to rise in a warm place for about 15 minutes. Knead with the dough hooks of the hand mixer to a smooth dough and leave to rise for another 40 minutes, covered.
- 3
In the meantime, wash the raisins and currants and dab dry. Drain pickled fruits and cut them into small pieces. Finely chop the pineapple and plums. Mix candied orange and lemon peel (up to 1 tablespoon each), raisins, currants, hazelnuts, chopped fruits and rum and knead into the yeast dough.
- 4
Place the dough on a baking tray lined with baking paper, form an oblong loaf of bread and press a groove lengthwise. Sprinkle with the remaining fruit, candied orange and lemon peel. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 3/4 hours, cover after approx. 45 minutes.
- 5
Take out and let cool on a cake rack. Wrap fruit bread in aluminium foil and leave in a cool place for a few days. Results in about 15 slices.
Nutrition Facts
350 kcal
62 g
9 g
6 g
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