Hutzelbrot (German Fruit and Nut Bread)

[nverland]

Hutzelbrot (German Fruit and Nut Bread)
Prep time 7 hours Cooking time 25 minutes

INGREDIENTS

Fruit Filling
50g dates
100g dried pears
100g dried figs
150g dried apricots
100g hazelnuts or sliced almonds
100g walnuts
150g raisins
100g dried cherries
Pinch of salt
10 ml rum
1 tsp cinnamon
1/4 tsp ground ginger
125ml hot water

Bread Dough
250g all-purpose flour
1 tsp active dry yeast
125ml warm milk
20g sugar
1/4 tsp salt

DIRECTIONS
Chop the dried fruit and nuts with a food processor and transfer to a bowl.
Add the spices and alcohol and stir with a wooden spoon until well mixed.
Cover and let stand for 3 hours.
Add the bread dough ingredients and the fruit and nut mixture and knead by hand for 10 minutes.
Let the dough stand covered for 1 hour.
Form into 3 loaves (the dough will be wet and sticky – use a lot of flour on your hands!). Cover and let stand for 1 hour.
Bake in the oven at 350 degrees F for 10 minutes, then 325 degrees F for 25 minutes.