Recipes Sig’s “Hutzelbrot” from Germany

 

Recipes Sig’s “Hutzelbrot” from Germany

Recipes Sig’s “Hutzelbrot” from Germany

  1. 1000 gr mixed large dried super fruit, (apricots, pears, apples, prunes) for soak.
  2. 500 grams flour
  3. fourty grams fresh yeast or perhaps equivalent dry yeast
  4. 125 grams brown sugar
  5. 1 pinch salt
  6. 450 grams each dried raisins and figs
  7. you tsp ground allspice or perhaps crushed star aniseed seed
  8. 30 gr ground cinnamon
  9. 2 tbsp Kirsch ( sherry is going to do if you cannot get Kirsch or virtually any other fruit based liqueur)
  10. 250 gr chopped nuts of decision, hazelnut, pecan or walnut
  11. 250 gr chopped almonds
  12. 100 gr candied lemon and tangerine peel for baking

Recipes Sig’s “Hutzelbrot” from Germany

  1. Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them

  2. In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water, keep in fridge for brushing the bread later.

  3. 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