Hutzelbrot According to a Recipe From Lake Constance

Soak pear slices in water for one night (they should be covered) and the next day simmer in the soaking water for about 15 minutes at low heat. Drain the clear soup and put it aside. Cut the pears into small pieces.

Put the flour in a large enough bowl and make a dimple in the center. Melt the yeast with one eighth of a liter of cooking broth, pour it into the bulge and together with a little flour (you can also add 1 teaspoon of sugar) make a steam. Place a damp tea towel over it and let it rise in a warm place for about 30 minutes.

Mix the dampfl well with all the ingredients, add an eighth of a liter of cooking broth and beat heartily until the dough separates from the edge of the bowl.

With wet hands, form small loaves about 4-5 cm in size, place on a greased baking sheet and let rise for another 20 minutes.

Bake in the oven preheated to 200 °C for about 35 minutes.

Later spread on the still hot pear soup.

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