(c) Guenther Boeck<\/span><\/span>\n\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\nThe traditional Kletzenbrot \u2013 Christmas fruit bread<\/h3>\n
Dried pears are also called kletzen in the land of Silent Night. And they lend the name to Kletzenbrot. In this delicious fruit bread, you\u2019ll find everything that nature has to offer just before the onset of winter: rye and wheat flour, nuts, dried pears and raisins as well as all sorts of spices like cinnamon, cloves, anise and fennel. Farmers already baked Kletzenbrot hundreds of years ago as a nutritious winter food to provide enough energy during the cold season. Children usually take longer to warm up to Kletzenbrot because it is not particularly sweet in taste.
\nThis Christmas classic is baked early in Advent, because the longer the bread rests, the juicier it becomes. It is eaten for afternoon coffee with a thick layer of butter or with ripe mountain cheese, as is the custom in the Gastein valley in SalzburgerLand.<\/p>\n
Recipe for 4 to 5 Kletzenbrot breads<\/strong><\/p>\nFor the filling:
\n500 g kletzen (dried pears)
\n500 g raisins
\n500 g whole hazelnuts
\n20 g of candied orange peel
\n1 heaped tsp ground cinnamon
\n1 heaped tsp ground cloves
\n2 package vanilla sugar
\ngrated peel of an organic lemon
\n125 ml rum
\n1 pinch of anise
\n1 pinch of fennel
\n1 big handful of raw cane sugar<\/p>\n
For the dough coating and the fruit dough:<\/strong>
\n1 kg of rye flour type 610 or 997
\n1 kg wheat flour type 405
\n2 cubes of yeast (84 g)
\n1 tablespoon salt
\n1 pinch of sugar
\n1 tablespoon oil
\nlukewarm water<\/p>\nBoil the pears on the first day until soft, allow to cool and weigh. Mix all the ingredients for the filling and let the mixture rest overnight. If necessary, add a small amount of the boiling water from the pears to the filling.
\nOn the next day, prepare the bread dough. Mix together all the ingredients in a large bowl. Add enough lukewarm water in small quantities until a smooth, firm dough is formed by vigorous kneading. Let the dough rest for an hour, then knead again.<\/p>\n
Now weigh the fruits for the filling and divide into four to five equally heavy portions. With each fruit portion, knead 300 g of bread dough and shape it all together into a loaf. Make four to five loaves this way. Roll the remaining dough bread dough thinly flat, cut into the same number of pieces as you made bread loaves and wrap around the loaves, covering them completely. Let the covered loaves rest again for 20 minutes.
\nPre-heat the oven to 180 degrees celcius. Brush the bread with oil and pierce the dough with a fork. The fruit loaves are baked for one hour with a (fireproof) bowl of water placed in the oven.
\nIn case any dough is left, you can bake simple bread loaves with it.<\/p>\n","protected":false},"excerpt":{"rendered":"
Biscuits and gingerbread Vanilla crescent biscuits, Spitzbuben biscuits, nut macaroons, rum balls, coconut kisses and cinnamon stars: In\u00a0SalzburgerLand, Advent is a particularly sweet time. Things are stirred, baked and decorated until the oven hums. The biscuits come out on the Advent days \u2013 and of course on the Christmas holidays. Where the tradition of biscuit […]<\/p>\n","protected":false},"author":67,"featured_media":544086,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wl_entities_gutenberg":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"wl_entity_type":[5663],"class_list":["post-544084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein","wl_entity_type-article"],"acf":[],"yoast_head":"\n
Enjoyment and culinary delights \u00bb SalzburgerLand.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.salzburgerland.com\/en\/enjoyment-and-culinary-delights\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Enjoyment and culinary delights\" \/>\n<meta property=\"og:description\" content=\"In the period leading up to Christmas, the bakeries and confectioners are buzzing with activity, so that at Christmas loved ones will be spoiled with treats.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.salzburgerland.com\/en\/enjoyment-and-culinary-delights\/\" \/>\n<meta property=\"og:site_name\" content=\"SalzburgerLand.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/visitsalzburgerland\/\" \/>\n<meta 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![\"a](\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2017\/10\/2016-12-13-slt-meisis-reise-slt-michael-grossinger-img_1450-1170x658.jpg\" "\\"\u00a9")
<\/a><\/div>\n\t\t\t\t\t\t\u00a9 SalzburgerLand Tourismus, Michael Gr\u00f6\u00dfinger, Gastein Kletzen bread with cheese<\/span><\/span>\n\t\t\t\t\t<\/li>\n\t\t\t\t\t![\"A](\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/-salzburgerland-tourismus-weihnachten-1170x658.jpg\" "\\"\u00a9")
<\/a><\/div>\n\t\t\t\t\t\t\u00a9 SalzburgerLand Tourismus<\/span><\/span>\n\t\t\t\t\t<\/li>\n\t\t\t\t\t![\"Smiling](\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2021\/10\/stille-nacht-uebergossene-alm-by-michael-groessinger-1170x658.jpg\" "\\"(c)")
<\/a><\/div>\n\t\t\t\t\t\t(c) SalzburgerLand Tourismus<\/span><\/span>\n\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\n![\"a](\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2017\/10\/2016-12-13-slt-meisis-reise-slt-michael-grossinger-img_1450-1920x1067.jpg\" "\\"\u00a9")
<\/a><\/div>\n\t\t\t\t\t\t