German Fruit Bread

Hutzelbrot
Course Bread
Keyword Bread, Christmas, Fruit bread

Ingredients

  • 2-1/8 cups dried pears chopped
  • 2-1/8 cups plums chopped
  • 1-1/8 cups rum
  • 1-1/8 cups orange juice
  • 1 cup figs chopped
  • 1 cup mixed nuts finely chopped
  • 1 cup raisins
  • 1 cup dried cranberries optional
  • 7/8 cups candied orange peel
  • 7/8 cups candied lemon peel
  • 1/4 cup yeast
  • 4-1/4 cups rye flour
  • 1/2 cup sugar
  • 2 tbsp ground cinnamon
  • 1 tbsp salt
  • dash of ground cloves
  • 1-1/4 cups water approx.

Instructions

  • Preheat oven to 300ºF.
  • Combine dried pears, plums, and rum into a bowl and let soak overnight.
  • On the next day, boil the mixture in the water and orange juice until the mixture is thickened. Allow it to cool until it is luke-warm. Combine the yeast, flour, sugar, and spices in a bowl to prepare the dough. Add the luke-warm mixture and stir. Fold in the fruit and nuts.
  • Form four loaves of equal size from the dough. Cover and set aside to allow them to rise.
  • Place each loaf in a greased pan and bake for approximately 50 minutes.
Recipe adapted from chefkoch.de