Festive German Fruit and Nut Bread - Kletzenbrot
Kletzenbrot is a cherished German holiday bread that captures the essence of Christmas in every bite. This richly flavored loaf is packed with a delightful assortment of dried fruits and nuts, creating a perfect balance of sweetness and texture. The baking of Kletzenbrot traditionally takes place on December 21, St. Thomas Day, and is meant to be enjoyed during the festive season. Wrapped tightly, it can last for several weeks, allowing its flavors to meld beautifully. Legend says that slicing into it before Christmas invites mischief, so patience is key! Often enjoyed with a slathering of butter and paired with a warm cup of tea, this bread is sure to bring warmth and joy to your holiday table.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
dried pears
2 cups (cut into 1/2-inch chunks)
dried figs
1 1/2 cups (cut into 1/2-inch chunks)
dried prunes or dried plums
1 cup (roughly chopped)
raisins or sultanas
1/2 cup
candied orange peel
2 tablespoons (diced)
candied lemon peel
2 tablespoons (diced)
kirschwasser or rum
1/4 cup
water
1 cup
granulated sugar
1/2 cup
active dry yeast
1 (1/4 ounce) packet
unbleached whole wheat flour
1 1/3 to 1 1/2 cups
ground cinnamon
1 teaspoon
ground cloves
1/4 teaspoon
ground allspice
1/8 teaspoon
vanilla or vanilla bean seeds
1 teaspoon
blanched almonds
1/2 cup (roughly chopped)
walnuts
1/2 cup (broken into large chunks)
hazelnuts
1/2 cup (some halved, others whole)
butter
as needed (for greasing)
Instructions
1
In a medium saucepan, combine the dried pears, figs, prunes, raisins or sultanas, candied orange peel, candied lemon peel, ground cinnamon, ground cloves, and ground allspice. Pour in 1 cup of water and the kirschwasser or rum. Stir well and bring the mixture to a boil over high heat while stirring frequently. Once boiling, remove the saucepan from the heat, cover, and let the mixture steep for 30 minutes.
2
In a large mixing bowl, activate the yeast by dissolving it in 1/2 cup of the lukewarm steeping liquid from the fruit mixture. Allow it to sit for about 5 minutes until it becomes bubbly.
3
Gradually add 1 1/3 to 1 1/2 cups of unbleached whole wheat flour into the yeast mixture, stirring continuously to create a firm dough. If necessary, adjust the consistency with additional flour or liquid.
4
Cover the dough with a clean kitchen towel and let it rise in a warm place for 30 minutes until it has roughly doubled in size.
5
Once risen, fold in the chopped almonds, walnuts, hazelnuts, and all of the steeped dried fruits and peels. Knead the dough gently until all ingredients are well incorporated.
6
Shape the dough into a loaf and place it on a greased baking sheet or parchment-lined baking tray. Allow it to rise again for about 1 hour until puffy.
7
Preheat the oven to 400°F (200°C). Bake the bread for approximately 50 to 60 minutes or until the loaf is golden brown and sounds hollow when tapped.
8
Remove the loaf from the oven and let it cool on a wire rack for 5 to 10 minutes before transferring it away from the baking sheet. Allow the loaf to cool completely before wrapping.
9
For storage, wrap the completely cooled loaf in cling wrap followed by aluminum foil. This will enhance its flavors, allowing it to mellow for up to several weeks in a cool spot or the refrigerator.
10
When ready to serve, allow the bread to reach room temperature. Slice and serve with fresh butter as desired. Enjoy a slice with tea for a perfect festive treat. Frohes Fest!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Kletzenbrot?
Kletzenbrot is a cherished German holiday bread filled with a variety of dried fruits and nuts, traditionally enjoyed during the Christmas season.
On what day is Kletzenbrot traditionally baked?
Tradition dictates that Kletzenbrot is baked on December 21, which is St. Thomas Day.
How long does Kletzenbrot stay fresh?
When wrapped tightly in cling wrap and aluminum foil, this bread can last for several weeks in a cool spot or the refrigerator.
Is there a legend associated with Kletzenbrot?
Yes, legend says that slicing into the bread before Christmas Day invites mischief.
What dried fruits are included in this recipe?
The recipe uses dried pears, dried figs, dried prunes or plums, raisins or sultanas, and candied orange and lemon peels.
What type of alcohol can be used to steep the fruit?
You can use either kirschwasser or rum to steep the dried fruit mixture.
How long should the dried fruit mixture steep?
The mixture should be brought to a boil and then allowed to steep, covered, for 30 minutes.
What kind of flour is used for the dough?
This recipe calls for unbleached whole wheat flour.
How do you activate the yeast for Kletzenbrot?
The active dry yeast is dissolved in 1/2 cup of the lukewarm steeping liquid from the fruit mixture.
How many times does the Kletzenbrot dough need to rise?
The dough rises twice: once for 30 minutes after the initial mixing, and again for 1 hour after the fruit and nuts are added.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long does the bread take to bake?
The bread typically bakes for 50 to 60 minutes.
How can you tell if the Kletzenbrot is finished baking?
The loaf is done when it is golden brown and emits a hollow sound when tapped.
What nuts are used in this bread?
The recipe includes blanched almonds, walnuts, and hazelnuts.
What spices give Kletzenbrot its flavor?
The bread is flavored with ground cinnamon, ground cloves, and ground allspice.
How should the dried pears be prepared?
Dried pears should be cut into 1/2-inch chunks.
Should the nuts be chopped before adding them to the dough?
Yes, almonds should be roughly chopped, walnuts broken into large chunks, and hazelnuts can be halved or left whole.
What is the best way to serve Kletzenbrot?
It is best served at room temperature, sliced, and slathered with fresh butter.
How should the bread be stored to enhance its flavor?
Once completely cooled, wrap it in cling wrap followed by aluminum foil to allow the flavors to mellow and meld.
Can I use sultanas instead of raisins?
Yes, the recipe allows for either raisins or sultanas.
How much yeast is required for this recipe?
One 1/4 ounce packet of active dry yeast is required.
What is the purpose of the 30-minute fruit steeping step?
Steeping the fruit in hot liquid and alcohol softens them and infuses them with flavor before they are added to the dough.
How much sugar is in the Kletzenbrot?
The recipe calls for 1/2 cup of granulated sugar.
What does 'Frohes Fest' mean in the instructions?
'Frohes Fest' is a German holiday greeting meaning 'Happy Holidays' or 'Merry Christmas'.
Does the recipe use vanilla?
Yes, it uses 1 teaspoon of vanilla extract or vanilla bean seeds.
Should the baking sheet be greased?
Yes, you should use a greased baking sheet or a parchment-lined tray.
What is the total number of ingredients in this recipe?
There are 19 ingredients used to make this Kletzenbrot.
What is the texture of Kletzenbrot?
It is a dense, richly flavored loaf with a perfect balance of sweetness from fruit and crunch from nuts.
Can the bread be refrigerated?
Yes, storing it in the refrigerator while wrapped can help it last for several weeks.
What beverage pairs well with Kletzenbrot?
A warm cup of tea is highly recommended to accompany a slice of this festive bread.