Spiced German Hutzelbrot: Festive Fruit and Nut Bread Recipe

German Fruit and Nut Bread (Hutzelbrot)

This traditional German Fruit and Nut Bread, known as Hutzelbrot, is a delightful and spicy loaf studded with various dried fruits and nuts, making it a perfect accompaniment for coffee or a festive dinner, especially alongside roasted pork during the chilly days of winter. With its aromatic spices and chewy texture, this bread is sure to impress your family and guests, evoking the cozy spirit of the holiday season.

Recipe Overview

Nutritional Information

Ingredients

Instructions

1. Prepare the Dried Fruits
   Begin by preparing your dried fruits. If you are using prunes, dried pear halves, figs, and other dried fruits, make sure they are soft. If any of the dried fruits are particularly hard, simmer them in water for about 10 minutes to rehydrate them, then let them sit for an additional half-hour. For softer fruits, this step is unnecessary. After hydrating, drain any excess water from the fruits, chop all the dried fruit (excluding the raisins), and toss the chopped fruit in ¼ cup of flour to prevent sticking.

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2. Activate the Yeast
   In a large mixing bowl, combine the dry yeast with the warm water and ½ teaspoon of sugar or honey. Stir gently and let the mixture sit until it becomes bubbly and frothy, indicating that the yeast is active. This should take about 5 to 10 minutes.

3. Combine Ingredients
   Once the yeast is bubbling, add 1 cup of liquid to the bowl. This liquid can be either the water in which you cooked the dried fruit or juice, but ensure it is warm and not hot. Next, incorporate the anise seed, ground cinnamon, salt, lemon rind, ground cloves, 1 cup of honey, and the melted butter into the mixture. Beat well to combine all the ingredients.

4. Add Flour
   Gradually add in 2½ cups of the unbleached white flour and mix until fully incorporated. Beat the mixture vigorously for at least 200 strokes by hand or for 2 minutes using an electric mixer. This step helps develop the gluten, which will provide structure to your bread.

5. Incorporate Nuts
   Stir in the walnuts at this point. Gradually add more flour until the dough begins to hold together and starts to pull away from the sides of the bowl. It’s essential to maintain a soft dough while adding the flour.

6. Knead the Dough
   Turn the dough out onto a well-floured surface. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. If the dough sticks too much, add a little more flour, but try to keep it soft and pliable.

7. First Rise
   Place the kneaded dough into a buttered bowl, turning it to coat all sides, or brush the top with melted butter to prevent a crust from forming. Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm place until it has doubled in size. This usually takes about 1 to 1.5 hours.

8. Incorporate the Fruits
   Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface and knead it a few times to deflate it. Now, press the dough out into a large oval shape using your hands. Sprinkle the surface with some of the chopped dried fruits, then fold the dough in half and press it out again into an oval. Repeat this process, adding more fruit each time, until all the fruit has been integrated into the dough. It may become increasingly difficult to press as the fruit is added; this is normal.

9. Rest the Dough
   Once you have added all the fruit, cut the dough in half with a sharp knife. Cover each piece with the towel and let it rest for about 10 to 15 minutes. This allows the gluten to relax, making it easier to shape the loaves.

10. Shape the Loaves
    After the resting period, take each piece of dough and shape it into an oblong loaf, similar to a meatloaf. Place each loaf onto buttered cookie sheets, ensuring that there is ample space between them for rising. Brush the tops of the loaves with melted butter to add flavor and help them brown during baking.

11. Second Rise
    Cover the loaves with a light cloth and let them rise until they are not quite doubled in size, which should take about 30 to 45 minutes. Meanwhile, preheat your oven to 350°F (175°C).

12. Bake the Loaves
    Once the loaves have risen, place them in the preheated oven and bake for 40 to 50 minutes. You can test if they are done by tapping the bottoms; they should sound hollow. If you have a kitchen thermometer, the internal temperature should reach around 190°F (88°C).

13. Cool and Glaze
    Remove the loaves from the oven and allow them to cool on a wire rack. When completely cooled, you can glaze the tops with an icing made from confectioners’ sugar mixed with a little milk, if desired. For decoration, place blanched almond halves and candied cherries on top.

14. Serve and Enjoy
    Once glazed and decorated, slice the Hutzelbrot and serve it as a delightful addition to your holiday spread, paired with coffee, or alongside your favorite roast pork dishes. Its unique combination of flavors and textures will surely be a hit during festive gatherings.

This German Fruit and Nut Bread, with its rich tapestry of flavors, serves as a beautiful centerpiece for any holiday table. The preparation may take some time, but the satisfaction derived from sharing this aromatic and delightful bread with loved ones is truly worth every minute spent in the kitchen. Enjoy this culinary journey through the heart of Germany with Hutzelbrot, a bread that not only nourishes but also warms the spirit during the cold winter months.