Recipes from Home

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28 Nov 2020 by Katja

Hutzelbrot in the No. 4 Universal Bread Maker

This is the appropriate amount for the UBM. We normally make twice this.

  • 250 g dried pears
  • 250 g dried figs
  • 250 g prunes
  • 250 g raisins
  • 125 g almonds
  • 125 g hazelnuts
  • 8 g anise seed
  • 15 g instant yeast (2 packets, or ~ 2 tbsp)
  • Salt
  • 800-900 g flour
  • 600 g water (from soaking fruit)

Cut dried fruit (keeping the pears separate) into small pieces. Cover the figs, prunes, and raisins with at least 1 liter of water and soak for several hours. Chop the nuts coarsely. Toast the anise seed.
Mix the sponge:
Combine 375 g flour, the yeast, and 600 g of the water used to soak the fruit. Cover and let rise for an hour.
Mix the dough:
Put the sponge and the fruit, nuts, anise, and salt into the UBM. Add 400 g flour. Crank for 2-3 minutes, adding up to 100 g additional flour as needed. Put the dough into a large bowl.
Bulk ferment:
Cover the dough with plastic wrap and a towel, and let rise for several hours, or until doubled in bulk.
Shape into oblong loaves (~6 loaves, scaled at approximately 500 g each). Place on cookie sheets lined with parchment paper. Cover with plastic wrap.
Let rise for an hour.
Preheat oven to 350°F (or 325 ° F convection). Bake for 50 minutes, rotating racks halfway through. Cool on racks.

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