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Sig's "Hutzelbrot" from Germany
Sig's "Hutzelbrot" from Germany

Before you jump to Sig's "Hutzelbrot" from Germany recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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To see results, it is definitely not a necessity to drastically change your eating habits. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get accustomed to the taste of these foods, you will realize that you’re eating more healthily than you did. As with many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.

As you can see, it is not hard to start to make healthy eating a regular part of your daily lifestyle.

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

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