Fruit Bread (Kletztenbrot)

Ingredients

• 100 g rye flour (for the sourdough)
• 200 g Kletze (dried pears)
• 50 g dried plums
• 50 g figs
• 50 g Raisins
• 250 g rye flour
• 250 g wheat flour
• 1 piece yeast
• Salt
• 1 tsp clove powder
• 1 tsp allspice powder
• 1 tsp nutmeg powder
• 1 tsp cardamom powder
• 0.5 tsp cinnamon
• 20 g honey
• 70 g whole shelled hazelnuts
• 70 g whole shelled almonds

Instructions

1. 1.

   For the sourdough, mix 120 ml water with half of the flour and let rise in a warm place for 1–2 days; then stir in the remaining flour and let rest another hour. Soak the Kletze overnight in water, then cook for about 25 minutes and cut into cubes. Cut the remaining dried fruit into cubes and marinate them in rum.

2. 2.

   Preheat the oven to 180 °C (top and bottom heat). Sift the flours into a bowl with the sourdough, the dried fruits (including rum), the yeast, salt, spices, honey, nuts, and 400 ml lukewarm water. Knead into a smooth dough and let rise in a warm place for about an hour. Shape into a loaf, brush with water, and bake in the preheated oven for about 60–70 minutes (test with a skewer).