Kletzenbrot

Cut the dried fruit into small pieces, mix with the almond kernels and walnuts and marinate with apricot jam and rum.

Melt the yeast in the milk. Mix wheat flour, rye flour, yeast water, milk, sourdough powder, salt, sugar, fruit bread spice and ginger to a dough. Cover the dough and let it rise for half an hour. Knead again and rise again covered for half an hour. Now stir in the marinated fruits and form 4 loaves of kletzenge bread from the dough mixture.

Place the loaves on baking sheets lined with parchment paper. Mix the egg yolks with a little (approx. 3 tbsp.) milk and brush the loaves with it.

Then garnish with almond kernels and cherries and bake in the oven heated to 180 °C for about 25 minutes.

The cooled fruit breads can be wrapped in cling film and stored in a cool room for a few weeks.

Tip: fruit bread spice 40 g cinnamon powder, 25 g ground cloves, 40 g stollen spice, 60 g ground coriander, 25 g ground aniseed

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