Hutzelbrot
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.
