Swabian Schnitzbrot or Hutzelbrot

Summary

Ingredients

• 500 g pear (s), dried whole (Hutzeln, e.. Swiss water pears or roast pears)
• 500 g plums, dried or plums, are available in cans without stones, semi-dry
• 40 g yeast, fresh
• g 1,000 flour, dark (type 1060)
• 250 grams sugar
• 500 g fi (s), dried
• 125 g orane peel
• 125 g lemon peel
• 250 g hazelnuts
• 250 g walnuts
• 250 g almond (s), unpeeled, round
• 250 g sultanas
• 250 g raisins
• 30 g cinnamon, round
• 1 tablespoon anise, ground
• 1 pinch (s) salt
• 2 liters apple juice, fermented (Swabian must)
• 20 almond (s), whole

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Instructions

1. Soak the Hutzeln (dried pears) in a large saucepan with 1-2 liters of must overnight. Bring to the boil the next day and simmer gently with the lid on until the pears are soft. Repeatedly refill must and water (in equal parts) so that the pods are covered. As they float up, I put a suitable plate on the knuckles that pushes them back into the liquid. Cut the plums and figs into cubes, chop the orange peel and lemon peel as well as the hazelnuts and walnuts. Put everything in a large bowl (we`ll use a plastic tub), add the ground almonds, sultanas and raisins. Scatter cinnamon, anise and salt on top. The soaked cones cut up the small hard part at the end of the pear, about the size of a lentil, cut away and discarded. Pour into the tub and mix everything briefly with your hands.
2. With a little warm Hutzel broth, the yeast, a little sugar and flour, prepare a small pre-dough until it rises.
3. Put the rest of the sugar in the pan with the batter. Work everything in and gradually add the flour. Pour in a little more Hutzel broth, so that a slightly sticky, malleable dough is formed. It is best to work in pairs - one person holds the tub. Then lightly dust the whole thing with flour, cover and let rise in a warm place. Takes some time.
4. As soon as the flour cracks, work the dough again and divide into 10 equal parts.
5. Shape it into loaves and place them on a baking sheet lined with baking paper. Scald the whole almonds with hot water, then the brown skin can be peeled off easily. Divide the almonds and press four half almonds onto each of the shaped loaves in such a way that a symbolic cross is created. Cover with a cloth and let stand overnight.
6. The next morning, preheat the oven to 220 ° (fan oven 190 °). Bake the Hutzel bread for 40 - 50 minutes. Always watch so they don`t turn black at the top. Otherwise switch the temperature down in good time. The loaves are ready when they sound hollow when you tap the bottom. Brush with the rest of the broth while still warm, then shine nicely and let cool. Let stand for another day or two, then they taste really good.
7. We then wrap each loaf in cling film. The Hutzelbrot (also called Schnitzbrot) can be stored for a very long time, approx. 2-4 months. Check again and again that no mold forms under the foil, which can happen with bread that is too moist. Then unpack right away. We give away a lot as Christmas presents.

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