Easiest Way to Cook Tasty Sig's "Hutzelbrot" from Germany

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Before you jump to Sig's "Hutzelbrot" from Germany recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Dollars.

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We hope you got insight from reading it, now let’s go back to sig's "hutzelbrot" from germany recipe. To cook sig's "hutzelbrot" from germany you need 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Sig's "Hutzelbrot" from Germany:

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

Instructions to make Sig's "Hutzelbrot" from Germany:

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..

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