Kletzenbrot, also known as German Christmas bread, is a fruit and nut loaf that’s synonymous with the festive season in Germany. Dense, chewy, bursting with the flavors of dried fruits and spices, and often enjoyed with a spread of butter or marmalade, it’s a true celebration of heartwarming flavors. In this guide, we’ll walk you through the steps to create your own delicious Kletzenbrot at home.
A Bread Steeped in History and Tradition
Baking Kletzenbrot is a tradition often passed down through generations in Germany, with each family adding their own personal touch to the recipe. This bread is much more than just a treat; it’s a symbol of togetherness, warmth, and the joy of the holiday season. Sharing a slice of homemade Kletzenbrot is like sharing a piece of your family’s history and tradition.
Gather Your Ingredients for a Taste of Germany
Here’s what you’ll need to make a traditional Kletzenbrot:
For the Soaking Liquid:
- 1 cup (240 ml) warm water
- 1/2 cup (120 ml) rum or brandy (optional)
For the Dried Fruits:
- 1 cup (150g) dried pears (Kletzen), roughly chopped
- 1 cup (150g) mixed dried fruits (raisins, cranberries, apricots, etc.), roughly chopped
For the Dough:
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) warm milk
- 4 cups (500g) all-purpose flour, plus more for dusting
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 cup (55g) unsalted butter, melted and cooled
- 1 large egg, lightly beaten
For the Topping (optional):
- 1 egg yolk, beaten with 1 tbsp water
- Sliced almonds
Essential Tools for Baking Success
- 2 large mixing bowls
- Plastic wrap
- Wooden spoon or rubber spatula
- 9×5 inch loaf pan
- Pastry brush (optional)
Let’s Bake Kletzenbrot: Step-by-Step Guide
Step 1: Plump Up the Dried Fruits
In a large bowl, combine the warm water and rum or brandy (if using). Add the dried pears and mixed dried fruits, ensuring they’re fully submerged. Cover the bowl with plastic wrap and let the fruits soak overnight, or for at least 8 hours. This process rehydrates the fruits, making them plump and juicy.
Step 2: Activate the Yeast
In a separate bowl, combine the warm milk and sugar. Sprinkle the yeast over the mixture and let it stand for about 5-10 minutes until foamy. This indicates that the yeast is active and ready to work its magic.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, cinnamon, cloves, nutmeg, and salt.
Step 4: Bring the Dough Together
Make a well in the center of the dry ingredients. Pour in the yeast mixture, melted butter, beaten egg, and the soaked fruit mixture (including any remaining liquid). Using a wooden spoon or rubber spatula, gradually incorporate the wet ingredients into the dry ingredients until a shaggy dough forms.
Step 5: Knead to Perfection
Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough becomes smooth and elastic. Add a little more flour if the dough is too sticky.
Step 6: First Rise
Shape the dough into a ball and place it in a lightly greased bowl, turning it once to coat. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
Step 7: Shape and Second Rise
Punch down the dough to release any air bubbles. Shape it into a loaf and place it in a greased and floured 9×5 inch loaf pan. Cover the loaf loosely with plastic wrap and let it rise for another 45 minutes to an hour, or until it’s almost reached the top of the pan.
Step 8: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). If desired, brush the top of the loaf with the egg yolk and water mixture and sprinkle with sliced almonds.
Bake the Kletzenbrot for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, tent it loosely with aluminum foil.
Step 9: Cool and Enjoy!
Remove the Kletzenbrot from the oven and let it cool completely in the pan before slicing and serving.
Tips for Baking the Best Kletzenbrot
- Fruit Variations: Feel free to experiment with different dried fruits to suit your taste. Chopped dates, figs, and candied citrus peel are delicious additions.
- Nutty Twist: Add a cup of chopped walnuts or pecans to the dough for extra texture and flavor.
- Storage: Kletzenbrot can be stored in an airtight container at room temperature for up to a week, or frozen for longer storage.
FAQs about Baking Kletzenbrot
Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can use active dry yeast. Just make sure to activate it in warm water with a pinch of sugar before adding it to the dough.
Q: Can I substitute the rum or brandy?
A: Absolutely! If you prefer not to use alcohol, you can replace it with an equal amount of fruit juice (like apple or orange juice), or simply use all warm water.
Q: My dough seems very dry. What should I do?
A: The amount of liquid needed can vary depending on the humidity and the type of flour used. If your dough seems dry, add a tablespoon of warm water at a time until it comes together.
Q: Can I make Kletzenbrot in a bread machine?
A: Yes, you can! Add the ingredients to your bread machine according to the manufacturer’s instructions, using the “dough” setting.
Kletzenbrot ingredients
Kneading kletzenbrot dough
Freshly baked kletzenbrot
Enjoy the irresistible aroma and heartwarming taste of homemade Kletzenbrot this holiday season! Share this German Christmas bread tradition with your loved ones, and be sure to let us know about your baking adventures in the comments below. Happy baking!
