Kletzenbrot

Ingredients

• 300 g dried pears (kletzen)
• 200 g dried plums (pitted)
• 200 g dried figs
• 100 g raisins
• 100 g currants
• 100 g walnuts
• 100 g Hazelnuts
• 50 g lemon zest
• 50 g orange zest
• 500 g rye flour
• 1 tsp cinnamon
• 1 tsp clove powder
• 1 cube fresh yeast (42 g)
• 50 g honey

Instructions

1. 1.

   Soak pears overnight in plenty of water, then bring the soaking water to a boil the next day. Place plums, figs, raisins and currants in a bowl and pour the pears with their soaking water over them. Let them soak until fully absorbed.

2. 2.

   Coarsely chop the nuts, finely dice the lemon and orange zest. Drain the fruits and reserve the soaking liquid. Mix flour with cinnamon, press a well in the center and crumble the yeast into it. Stir in a little soaking liquid, dust with flour, cover and let rise at a warm spot for 15 minutes.

3. 3.

   Dice the pears, plums and figs finely. Drizzle honey over the flour, sprinkle spices on top, and knead with about 200 ml of soaking liquid into a smooth dough. Cover and let rise again for 45 minutes. Then add the fruits, raisins, currants, nuts, lemon and orange zest, and knead well. Let rest covered for half an hour.

4. 4.

   Preheat oven to 200°C. Divide the dough in half and shape each piece into a long loaf; brush with soaking liquid. Line a baking sheet with parchment paper and bake loaves for about 70 minutes, spritzing with water occasionally. Cool on a wire rack. Let rest another 4 days before slicing. (The Kletzenbreads keep for about 3 months).