German Holiday Loaves (Hutzelbrot) Recipe
Summary
Ingredients
2 cakes or 2 tablespoons dried yeast
1 pint lukewarm sweet cider
7 cups rye flour (about)
4 cups whole wheat flour
1/2 teaspoon salt
3/4 cup unsweetened prune juice
3/4 cup pear nectar or puree
1 pound seedless raisins
1 pound dried currants
1 cup dates, pitted and chopped
rind of 3 oranges, grated
rind of 3 lemons, grated
1 cup almonds, split
2 tablespoons cinnamon, ground
1 teaspoon each, ground: clove, allspice
1/2 cup grape juice, unsweetened
Directions
Soften yeast in cider.
Add 4 cups rye flour and 2 cups whole wheat flour and salt.
Mix well or knead.
Let mixture rise in warm place for about 4 hours.
Add prune juice and pear nectar or puree.
Meanwhile, soak fruits, rind, nuts and spices in grape juice.
Add them to mixture.
Stir in enough of remaining flours to make stiff dough.
Knead.
Shape into 4 or 5 round or oval loaves (about 2 pounds each), and place on oiled, floured cookie sheets.
Set in warm place to rise.
When loaves are 1/3 larger than original size, brush with egg yolk diluted in cold water and bake at 350° F. about 1 hour and 20 minutes.
This cake will improve with age and will keep for a long time.
Add 4 cups rye flour and 2 cups whole wheat flour and salt.
Mix well or knead.
Let mixture rise in warm place for about 4 hours.
Add prune juice and pear nectar or puree.
Meanwhile, soak fruits, rind, nuts and spices in grape juice.
Add them to mixture.
Stir in enough of remaining flours to make stiff dough.
Knead.
Shape into 4 or 5 round or oval loaves (about 2 pounds each), and place on oiled, floured cookie sheets.
Set in warm place to rise.
When loaves are 1/3 larger than original size, brush with egg yolk diluted in cold water and bake at 350° F. about 1 hour and 20 minutes.
This cake will improve with age and will keep for a long time.
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