Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sig's "hutzelbrot" from germany. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sig's "Hutzelbrot" from Germany is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Sig's "Hutzelbrot" from Germany is something which I have loved my whole life.
Authentic Hutzelbrot (German Fruit and Nut Bread). This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. Schwäbischer Hutzelbrot is also known as Kletzenbrot, Früchtebrot, Bierewecke or Schnitzbrot. e-mail: info@hutzelbrot.de.
To get started with this particular recipe, we must prepare a few ingredients. You can have sig's "hutzelbrot" from germany using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sig's "Hutzelbrot" from Germany:
- Prepare 1000 grams mixed large dried fruit, (apricots, pears, apples, prunes) for soaking.
- Prepare 500 grams flour
- Prepare 40 grams fresh yeast or equivalent dry yeast
- Take 125 grams brown sugar
- Get 1 pinch salt
- Make ready 450 grams each dried raisins and figs
- Get 1 tsp ground allspice or crushed star aniseed seed
- Get 30 grams ground cinnamon
- Take 2 tbsp Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur)
- Prepare 250 grams chopped nuts of choice , hazelnut, pecan or walnut
- Make ready 250 grams chopped almonds
- Get 100 grams candied lemon and orange peel for baking
Bretzeln und Hutzelbrot bräunen, Lachen quillt wie Wein, alle Tage sind ewig, und jede Stunde wird rein. Buying, Selling, Collecting on eBay has never been more exciting! Use this space to tell other eBay Members about yourself and what you're passionate about. Hutzelbrot with dried fruit is an interesting rye bread made with a sourdough rye starter, a mash made from soaked old bread, rye and whole wheat flours.
Instructions to make Sig's "Hutzelbrot" from Germany:
- Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them
- In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water , keep in fridge for brushing the bread later.
- Make a well into the flour. Heat a little of the water from soaking and work your yeast into the flour as per direction depending if you use dried or fresh yeast . Make a dough. Stand into a warm draught free place to let it rise
- In the meantime chop the figs into smaller pieces. Once the dough has risen work in all of the ingredients , do not over knead.
- Dust this dough with a little flour and let it rise again in a draught free warm place until it shows a few breaks in the dough
- Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place.
- The next morning bake at 200 C for about 90 minutes
- Brush with some of the soaking water and leave to stand for a day or two.
- Serve with butter, coffee or tea.
Hutzelbrot is a dense, freestanding bread served in Germany usually during Christmastime. Hutzelbrot , Noun Hutzelbrot / Hutzelbrote , ржаной пудинг с запеченными сухими фруктами. Swabian "Hutzelbrot" also known as "Kletzenbrot" or "Früchtebrot" is a favourite Christmas recipe in southern Germany. The name comes from a type of bread - sometimes called "Bierewecke" or "Schnitzbrot" that contains dried pears ("Hutzeln"). Try this German Holiday Loaves (Hutzelbrot) recipe, or contribute your own.
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