Sig's "Hutzelbrot" from Germany Recipe

Name: Sig's "Hutzelbrot" from Germany
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1000 grams mixed large dried fruit, (apricots, pears, apples, prunes) for soaking.; 500 grams flour; 40 grams fresh yeast or equivalent dry yeast; 125 grams brown sugar; 1 pinch salt; 450 grams each dried raisins and figs; 1 tsp ground allspice or crushed star aniseed seed; 30 grams ground cinnamon; 2 tbsp Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur); 250 grams chopped nuts of choice , hazelnut, pecan or walnut; 250 grams chopped almonds; 100 grams candied lemon and orange peel for baking

Servings: persons

1000 grams mixed large dried fruit, (apricots, pears, apples, prunes) for soaking.
500 grams flour
40 grams fresh yeast or equivalent dry yeast
125 grams brown sugar
1 pinch salt
450 grams each dried raisins and figs
1 tsp ground allspice or crushed star aniseed seed
30 grams ground cinnamon
2 tbsp Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur)
250 grams chopped nuts of choice , hazelnut, pecan or walnut
250 grams chopped almonds
100 grams candied lemon and orange peel for baking

1
Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them
2
In the morning chop the soaked fruit into smaller pieces.
3
Set aside the soaking water , keep in fridge for brushing the bread later.
4
Make a well into the flour.
5
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 .
6
Make a dough.
7
Stand into a warm draught free place to let it rise
8
In the meantime chop the figs into smaller pieces.
9
Once the dough has risen work in all of the ingredients , do not over knead.
10
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
11
Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place.
12
The next morning bake at 200 C for about 90 minutes
13
Brush with some of the soaking water and leave to stand for a day or two.
14
Serve with butter, coffee or tea.

1375

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1000 grams mixed large dried fruit, (apricots, pears, apples, prunes) for soaking., 500 grams flour, 40 grams fresh yeast or equivalent dry yeast, 125 grams brown sugar, and more.

Yes, Sig's "Hutzelbrot" from Germany falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sig's "Hutzelbrot" from Germany

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