Kletzenbrot

Kletzenbrot is a rye bread with dried fruits, made for the Advent season in some Christian countries, notably associated with the Austrian state of Tyrol, and sometimes called Tyrolean Dried Fruit Bread.[1] Traditionally, Tyrolean farm families would bake the bread with fresh pears and Alpine-grown apples to create a moist loaf that would stay fresh for many weeks. Modern varieties are usually made with dried fruits and nuts like walnuts, raisins, currants, dried apricots, candied cherry halves, dried apples, figs and prunes.[2] Some recipes add spices like cinnamon, cloves, anise and nutmeg, and rum for extra flavor. There are many possible varieties of the loaf, which is sometimes made with rye flour for a dark brown loaf, but can also be made with whole wheat flour.[3]

Ingredients

Modern recipes are not limited to the traditional fresh pears but include an assortment of nuts and dried fruits like raisins, currants, dates, prunes and figs. It's a quickbread made by adding sodium bicarbonate and buttermilk to the sifted dry ingredients, then folding in any chopped nuts or dried fruits.[4]

See also

References
  1. Alan Davidson, ed. (1983). Food in Motion: The Migration of Foodstuffs and Cookery Techniques : Proceedings : Oxford Symposium 1983 · Volume 1.
  2. Fieldhouse, Paul. The World Religions Cookbook. Greenwood Press. p. 36.
  3. Wolf, Helga Maria (2015). Verschwundene Bräuche: Das Buch der untergegangenen Rituale. Christian Brandstätter Verlag.
  4. "It's the season for holiday baking!". St. Louis Globe Democrat. December 11, 1960. Retrieved 29 September 2020.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.