Recommendation to Serving Perfect Sig's "Hutzelbrot" from Germany

Wishing to dine Sig's "Hutzelbrot" from Germany a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with useful ways on preparing a Sig's "Hutzelbrot" from Germany like a famous chef made.

We hope you got benefit from reading it, now let's go back to sig's "hutzelbrot" from germany recipe. You can cook sig's "hutzelbrot" from germany using 12 ingredients and 9 steps. Here is how you cook it.

To cook an extraordinary Sig's "Hutzelbrot" from Germany, below are the components needed:

1. Use 1000 grams of mixed large dried fruit, (apricots, pears, apples, prunes) for soaking..
2. Prepare 500 grams of flour.
3. Use 40 grams of fresh yeast or equivalent dry yeast.
4. Prepare 125 grams of brown sugar.
5. Get 1 pinch of salt.
6. Get 450 grams of each dried raisins and figs.
7. Get 1 tsp of ground allspice or crushed star aniseed seed.
8. Prepare 30 grams of ground cinnamon.
9. Prepare 2 tbsp of Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur).
10. Take 250 grams of chopped nuts of choice , hazelnut, pecan or walnut.
11. Use 250 grams of chopped almonds.
12. You need 100 grams of candied lemon and orange peel for baking.

After readying the components, now you are good to make your appetizing Sig's "Hutzelbrot" from Germany by following the procedures on this section:

1. Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them.
2. In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water , keep in fridge for brushing the bread later..
3. Make a well into the flour. Heat a little of the water from soaking and work your yeast into the flour as per direction depending if you use dried or fresh yeast . Make a dough. Stand into a warm draught free place to let it rise.
4. In the meantime chop the figs into smaller pieces. Once the dough has risen work in all of the ingredients , do not over knead..
5. Dust this dough with a little flour and let it rise again in a draught free warm place until it shows a few breaks in the dough.
6. Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place..
7. The next morning bake at 200 C for about 90 minutes.
8. Brush with some of the soaking water and leave to stand for a day or two..
9. Serve with butter, coffee or tea..

Klicken Sie hier um mehr Informationen zu dieser Webseite zu erhalten. Hutzelbrot translation in German - English Reverso dictionary, see also 'Hutzel',hutzelig',hutzlig',Hutzelweiblein', examples, definition, conjugation. Hut•zel•brot nt (S Ger) fruit bread ein Hutzelbrot a fruit loaf. Translation German - English Collins Dictionary. Hutzelbrot with dried fruit is an interesting rye bread made with a sourdough rye starter, a mash made from soaked old bread, rye and whole wheat flours.

Recipe : Sig's "Hutzelbrot" from Germany

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