• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

German Holiday Loaves (Hutzelbrot)

  • Recipe Submitted by on

Category: Yeast, Breads

 Ingredients List

  • 2 tb Active dry yeast OR 2 cakes
  • -yeast
  • 1 pt Sweet cider; lukewarm
  • 7 c Rye flour
  • 4 c Whole wheat flour
  • 1/2 ts Salt
  • 3/4 c Unsweetened prune juice
  • 3/4 c Pear nectar or pear puree
  • 1 lb Seedless raisins
  • 1 lb Dried currants
  • 1 c Chopped dates
  • Grated rind of 3 oranges
  • Grated rind of 3 lemons
  • 1 c Split almonds
  • 2 tb Ground cinnamon
  • 1 ts Ground allspice
  • 1 ts Ground cloves
  • 1/2 c Unsweetened grape juice


Soften yeast in cider. Add 4 cups of rye flour and 2 cups wholewheat flour
and salt. Mix well. Let rise in a warm place for about 4 hours. Add prune
juice and pear nectar or puree. Meanwhile, soak fruits, rind, nuts and
spices in grape juice. Add them to the mixture. Stir in enough of the
remaining flours to make a stiff dough. Knead. Shape into 4 or 5 round or
oval loaves, and place on oiled, floured cookie sheets. Set in a warm place
to rise. When loaves are 1/3 larger than the original size, brush with egg
yolk diluted with water and bake at 350 F for about 1 hour and 20 minutes.
The bread keeps well and improves with age.

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