Dried fruit or Hutzel bread

Ingredients for 1 servings:

• 3,000 g flour
• 250 g fresh yeast
• 200 g brown cane sugar
• 600 g hazelnuts, whole
• 600 g almond flakes
• 600 g walnuts, chopped
• 600 g fig(s), dried
• 600 g plum(s), dried
• 600 g pear(s), dried
• 300 g dried apricots
• 600 g raisins
• 60 g cinnamon powder
• 30 g anise powder
• 1 pinch of salt
• 50 g candied orange peel
• 50 g candied lemon peel

Instructions

Working time approx. 2 hours; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 3 hours

for 15 dried fruit breads, without alcohol

Roughly chop the dried fruit, place it in a saucepan, fill it with water (the fruit should not be covered), and let it soak overnight. The next day, bring everything to a boil briefly (2 minutes) and let it cool to lukewarm. Put the flour in a sufficiently large mixing bowl, make a pre-dough with the yeast in a well in the flour, and let it rise. Strain the fruit and collect the cutting water. Add the fruit and remaining ingredients to the pre-dough and flour and knead everything well, adding a little more cutting water if necessary. Let the dough rise for about an hour. Form about 15 small loaves, place them on baking sheets, and let them rise for another two hours. Preheat the oven to 180 degrees fan-assisted oven and bake the loaves for one hour. Then turn the heat down and leave the loaves in the oven for another 15 minutes. Remove the loaves, let them cool, and then brush them with cutting water. Let them rest overnight, then wrap the loaves in aluminum foil. They can be stored in a cool place for several weeks.