Traditional German Christmas Fruit Bread - Kletzenbrot

Recipe by BecR2400
READY IN: 3hrs
YIELD: 1 loaf




  • Place the dried pears, figs, prunes, raisins or sultanas, candied orange and lemon peel, and the spices into a medium saucepan with a cup of water, the sugar, and the kirsch or rum. Bring just to a boil over high heat, stirring often. Immediately remove from heat and cover; set aside to steep.
  • Meanwhile, in a large mixing bowl dissolve the yeast in a half cup of the lukewarm steeping liquid, and let sit until bubbling (about 5 minutes).
  • Gradually stir the flour into the yeast mixture, adding a little more liquid or flour if necessary to make a firm dough. Wrap the dough with a clean tea towel, and leave to rise for 30 minutes.
  • Gradually add the nuts, candied orange and lemon peel, and the dried fruit and knead well into the dough. Form the dough into a loaf. Leave to rise for an hour again.
  • Preheat the oven to 400°F (200°C). Butter the baking sheet (or line with parchment paper), and bake the loaf for about an hour (50 to 60 minutes).
  • Let cool for 5-10 minutes before removing bread to rack. Allow to cool completely.
  • Wrap bread in cling wrap and then in foil, and place in a cool spot or the refrigerator to mellow for up to several weeks.
  • Allow bread to come to room temperature before serving. Serve sliced with or without fresh butter, as desired. Good with a cuppa. Frohes Fest!