Kletzenbrot – Very Fruity and Juicy!

Preparation of the dried fruit

1. Dehydrated pears are usually extremely hard and therefore difficult to cut, so they are first doused with very hot water (200 ml) – let it steep until they are a little softer (takes at least 2 – 3 hours – also overnight if possible)
2. Take the dried pears out of the water (keep the fruit water!) And cut them into small pieces together with the other dried fruits – pour rum over them and let them steep for 30 minutes – then pour over the fruit water (from the dried pears) and allow to soak for another 30 minutes
3. Finally, pour off the fruit water through a sieve (collect in a bowl and keep for later!) – gently squeeze out the fruit

Preparing the dough

1. Crush yeast and sugar at room temperature with a fork until the yeast becomes liquid – add 100 ml of the fruit water that has been collected and stir everything until smooth (the rest of the fruit water is also needed – so keep it)
2. Now mix the flour, 1prise salt and a little cinnamon, the yeast mixture, the raisins and hazelnuts as well as the squeezed fruits together in a bowl – mix the mixture well with your hands and knead – then form a small loaf of bread – wake up with Place a baking sheet covered with baking paper and leave to rest in the lukewarm oven for 30 minutes

Baking and finishing

1. in the preheated oven at 175 degrees O / U for about 1 hour. let it bake well – meanwhile, stir the rest of the fruit water with maizena (maize flour) until smooth – take the kletzenbrot out of the oven and immediately spread this mixture several times over it – leave to cool on a draining rack

Postscript

1. I am generally not a particular fan of any kind of fruitcake – that’s why I skeptically tried this recipe with only half the amount …. and lo and behold, now I’m sorry that I didn’t prepare 3 times as much because it tastes SENSATIONAL … even a fruit loaf like me …
2. in terms of the workload, the bread goes pretty quickly … only cutting the fruit takes a little longer …