Früchtebrot Rezept
Früchtebrot, also known as Kletzenbrot, Hutzelbrot, or Bierewecke, is a traditional German fruit and nut bread that holds a special place in the hearts of many, especially during the Advent season. This rich, dense bread is packed with a variety of dried fruits and nuts, offering a delightful blend of flavors and textures.
Zutaten
- For the Fruit and Nut Mixture:
- 200 g dried pears Hutzeln or Kletzen, chopped
- 100 g dried figs chopped
- 100 g raisins
- 100 g sultanas
- 50 g dried apricots chopped
- 50 g dates chopped
- 50 g almonds chopped
- 50 g hazelnuts chopped
- 50 g walnuts chopped
- 100 ml dark rum
- Zest of 1 orange
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- Pinch of ground nutmeg
- For the Dough:
- 500 g rye flour
- 200 g whole wheat flour
- 200 ml warm water
- 100 g brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 100 g unsalted butter melted
Anleitungen
Prepare the Fruit and Nut Mixture:
- In a large bowl, combine all the chopped dried fruits, nuts, orange zest, cinnamon, cloves, and nutmeg.
- Pour the rum over the mixture, ensuring all components are well-coated.
- Cover the bowl and let it sit overnight, or for at least 12 hours, at room temperature to allow the flavors to meld and the fruits to absorb the rum.
Prepare the Dough:
- In a separate large bowl, mix together the rye flour, whole wheat flour, baking powder, and salt.
- In another bowl, whisk the eggs and brown sugar until the mixture becomes frothy.
- Add the melted butter and warm water to the egg-sugar mixture, stirring until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until a thick, sticky dough forms.
Combine and Rise:
- Preheat your oven to 175°C (350°F).
- Gently fold the soaked fruit and nut mixture into the dough, ensuring an even distribution without overmixing.
- Transfer the dough into a greased loaf pan, pressing it down gently to eliminate air pockets.
- Cover the pan and let the dough rise in a warm spot for about 1 hour, or until it slightly rises.
Bake:
- Place the loaf in the preheated oven and bake for 60-70 minutes, or until a skewer inserted into the center comes out clean.
- If the top begins to brown too quickly, cover it loosely with aluminum foil.
Cool and Serve:
- Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack to cool completely.
- For optimal flavor, wrap the cooled bread tightly in aluminum foil and let it rest for at least 2 days before slicing. This allows the flavors to mature and the texture to firm up.