John Myers
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Kletzenbrot / Fruit Bread
The perfect kletzenbrot / fruit bread recipe with a picture and simple step-by-step instructions.
Mix the Kletzenbrot batter:
- 400 g Wholemeal rye flour
- 50 g Wheat flour type 550, strong for baking
- 30 g Ground hazelnuts
- 2 tbsp Butter
- 50 g Honey
- 2 tbsp Turnip tops sugar beet syrup
- 4 tbsp Pear puree or jelly
- 40 g Sugar brown
- 1 pinch Salt
- 1 Msp Deer horn salt
- 1 tbsp Gingerbread spice, e.g. E.g. in my KB “Neunerlei”
- 3 tbsp Cocoa powder, 100%
- 2 tbsp Water or more
- 2 tbsp Coffee cream
For sprinkling or topping:
- 20 g Baked fruit [apple rings, prunes, apricots, dried
- Figs, dry pears]
- 20 g Candied lemon peel, orange peel and ginger
- 20 g Chopped almonds
- 2 tbsp Grease the cooking oil to the dough
Dough mass:
- Mix the dough with the specified ingredients and mix well, shape into a smooth ball in the bowl, grease with a little cooking oil, let it soak for 1-2 days, cover with a kitchen towel, knead twice every day.
Roll out:
- Use baking paper and a roller to roll out the dough to a thickness of 5 mm, using flour and oil as a separating agent. Cut out large, flat diamond, rectangular or round plates, cover with the fruits and almonds in a clever and shapely manner.
To bake:
- Baking time can vary, depending on the thickness of the dough, approx. 15 minutes at 180 ° C in the electric oven.
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