Kletzenbrot - Austrian Christmas Fruit Loaf
- Classics
- Vegetarian
- Sweet
- dessert
"Kletzen" are dried cider pears, which are traditionally dried in a drying house. In the Mostviertel region, they are an integral part before and during Christmas time.
Method
- Preparation time: 60 min
- 1 Portions
For the pre-dough on the day before
Mix all the ingredients for the pre-dough into a smooth dough, cover, and leave in a warm place overnight (choose a bowl large enough as the dough will double in volume).
For the fruit mix
Chop all the dried fruits and mix them with honey, rum, and warm water. Cover and let soak overnight.
On the day of baking
Dissolve the yeast in about 100 ml (3.4 fl oz) of lukewarm water.
Mix the flour, salt, pre-dough, and yeast-water mixture into a smooth dough. Add the remaining ingredients.
Let the dough rest covered for about 1 hour. Then dust it with flour and shape it into a loaf on a floured surface.
Place the dough in a loaf tin lined with baking paper or in a proofing basket and let it rise for 3 to 6 hours (depending on the temperature) until the surface cracks. Meanwhile, preheat the oven to 180°C (356°F) fan-assisted.
Bake the fruit bread for about 60 minutes.