Traditional German Christmas Fruit Bread Kletzenbrot
Transport yourself to a cozy Bavarian Christmas market with Traditional German Christmas Fruit Bread, or Kletzenbrot—a festive masterpiece brimming with rustic charm and nostalgia. This holiday classic features chewy dried pears (Kletzen), figs, raisins, and a harmonious blend of walnuts and hazelnuts, all delicately spiced with cinnamon, cloves, and nutmeg. Soft rye and all-purpose flours form the hearty base, while candied citrus peels and a touch of honey lend a natural sweetness that perfectly complements the medley of dried fruits. Kneaded to perfection and baked until golden, this richly flavored fruit bread is a seasonal delight that fills your home with the warm, inviting aroma of the holidays. Savor Kletzenbrot with butter or serve it alongside mulled wine for a true taste of traditional German Christmas.
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Recipe Information
Ingredients
- 250 g Dried pears (Kletzen)
- 100 g Dried figs
- 100 g Raisins
- 100 g Chopped walnuts
- 50 g Chopped hazelnuts
- 50 g Candied orange peel
- 50 g Candied lemon peel
- 250 g Rye flour
- 250 g All-purpose flour
- 7 g Dry yeast
- 250 ml Warm milk (approximately 110°F/45°C)
- 50 g Butter, melted
- 100 g Honey
- 50 g Brown sugar
- 1 tsp Cinnamon
- 0.25 tsp Ground cloves
- 0.25 tsp Nutmeg, freshly grated
- 1 tsp Salt
Instructions
In a medium saucepan, cover the dried pears with water and bring to a simmer. Cook for 10 minutes or until softened. Drain the pears, let them cool slightly, and chop into small pieces.
In a large mixing bowl, combine the dried pears, dried figs, raisins, walnuts, hazelnuts, candied orange peel, and candied lemon peel. Toss the mixture to distribute evenly and set aside.
In another large bowl, combine the rye flour, all-purpose flour, yeast, salt, cinnamon, ground cloves, and nutmeg.
In a small saucepan, warm the milk, melted butter, honey, and brown sugar until just combined. Do not overheat; ensure the mixture is lukewarm to activate the yeast.
Create a well in the center of the flour mixture and pour in the milk mixture. Stir until a dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle in a little more all-purpose flour as needed.
Gently knead the fruit and nut mixture into the dough until evenly distributed.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
After the dough has risen, punch it down and shape it into one or two loaves. Place them on the prepared baking sheet.
Cover the loaves with a clean, damp cloth and let them rise for another 30 minutes.
Bake the loaves in the preheated oven for 50-60 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Allow the Kletzenbrot to cool completely on a wire rack before slicing and serving. Store in an airtight container to keep it fresh during the holiday season.
Nutrition Facts
Calories |
5339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 948.3 g | 345% | |
| Dietary Fiber | 103.2 g | 369% | |
| Total Sugars | 444.4 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1013 mg | 78% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 7350 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
