Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sig's "hutzelbrot" from germany. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sig's "Hutzelbrot" from Germany is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Sig's "Hutzelbrot" from Germany is something that I’ve loved my whole life. They are fine and they look wonderful.
Schwäbischer Hutzelbrot is also known as Kletzenbrot, Früchtebrot, Bierewecke or Schnitzbrot. But whatever name you call it by, it is a You could say that Hutzelbrot is a forerunner of what we know as fruitcake today. Fruitcake has a very long history, dating back to Roman times, though the fruitcake of.
To begin with this recipe, we have to first prepare a few ingredients. You can have sig's "hutzelbrot" from germany using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sig's "Hutzelbrot" from Germany:
- Prepare 1000 grams mixed large dried fruit, (apricots, pears, apples, prunes) for soaking.
- Take 500 grams flour
- Make ready 40 grams fresh yeast or equivalent dry yeast
- Prepare 125 grams brown sugar
- Prepare 1 pinch salt
- Take 450 grams each dried raisins and figs
- Take 1 tsp ground allspice or crushed star aniseed seed
- Get 30 grams ground cinnamon
- Get 2 tbsp Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur)
- Take 250 grams chopped nuts of choice , hazelnut, pecan or walnut
- Take 250 grams chopped almonds
- Make ready 100 grams candied lemon and orange peel for baking
Klicken Sie hier um mehr Informationen zu dieser Webseite zu erhalten. Hutzelbrot - Kletzenbrot - Birewecke. ►. My Mum's Christmas Recipe For Stollen (Festive Fruit Loaf From Germany). ►. Hutzelbrot with dried fruit is an interesting rye bread made with a sourdough rye starter, a mash made from soaked old bread, rye and whole wheat flours.
Instructions to make Sig's "Hutzelbrot" from Germany:
- Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them
- In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water , keep in fridge for brushing the bread later.
- Make a well into the flour. Heat a little of the water from soaking and work your yeast into the flour as per direction depending if you use dried or fresh yeast . Make a dough. Stand into a warm draught free place to let it rise
- In the meantime chop the figs into smaller pieces. Once the dough has risen work in all of the ingredients , do not over knead.
- Dust this dough with a little flour and let it rise again in a draught free warm place until it shows a few breaks in the dough
- Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place.
- The next morning bake at 200 C for about 90 minutes
- Brush with some of the soaking water and leave to stand for a day or two.
- Serve with butter, coffee or tea.
Hutzelbrot is a dense, freestanding bread served in Germany usually during Christmastime. Hutzelbrot has the lowest Google pagerank and bad results in terms of Yandex topical citation index. We found that Hutzelbrot.de is poorly 'socialized' in respect to any social network. According to Google safe browsing analytics, Hutzelbrot.de is quite a safe domain with no visitor reviews. Try this German Holiday Loaves (Hutzelbrot) recipe, or contribute your own.
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