John Myers
Baking: Hutzelbrot
The perfect baking: hutzelbrot recipe with a picture and simple step-by-step instructions.
- 125 g Hutzeln (Kletzen) *
- 125 g Prunes
- 125 g Figs dried
- 125 g Dried apricots
- 125 g Sultanas
- 100 g Dried dates
- 125 g Coarsely chopped hazelnuts
- 30 g Raw cane sugar
- 1 teaspoon Ground cinnamon
- 1 Knife point Ground cloves
- 1 Knife point Aniseed spice
- 1 Knife point Ground ginger
- 20 ml Kirsch
- 200 g Rye flour
- 200 g Spelled flour type 630
- 125 ml Pear cooking water
- 20 g Yeast fresh
- 1 pinch Salt
- 1 teaspoon Honey
- 2 tablespoon Water
- * Small product knowledge: Hutzeln or Kletzen are dried pears. They are dried whole and still have their core. In Franconia, these pears are used for the typical Hutzelbrot, which is offered here at every Christmas market.
- Soak the knuckles overnight and cook until soft the next day. Save the pear water. Remove the caps from the core casing.
- Cut all the dried fruits into small pieces, roughly chop the hazelnuts and mix everything with the sugar, the kirsch and the spices. Cover and leave until we need it again.
- For the dough, mix the types of flour with salt, make a hollow in the middle and crumble the yeast into it. Dissolve in a little warm pear boiling water, cover the bowl and let rise in a warm place for about 30 minutes. Add the rest of the pear water and the fruit mixture.
- Endurance and some strength are now required. Make a firm dough from this mixture by kneading it for a long time (approx. 10 minutes). Shape two loaves of bread, cover them and let rise for another two hours.
- Dissolve a teaspoon of honey in a little warm water and brush the bread with it.
- Now bake the bread in the preheated oven at 175 degrees circulating air for about an hour. Brush again with honey water in between. But you should wait a day or two before cutting it so that it can go through.
- The recipe comes from my godmother, who made the whole family happy with it over the Christmas period. She preferred to butter it and eat it. It’s a bit of a hassle, but it’s worth the effort.
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