How to Make Sig's "Hutzelbrot" from Germany Speedy

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Before you jump to Sig's "Hutzelbrot" from Germany recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.

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A large amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. You can save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, because the motor won't have to go as often.

The kitchen on its own provides you with many small means by which energy and money can be saved. Green living is something we can all perform, without difficulty. Mostly, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let's go back to sig's "hutzelbrot" from germany recipe. To cook sig's "hutzelbrot" from germany you need 12 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Sig's "Hutzelbrot" from Germany:

1. You need 1000 grams of mixed large dried fruit, (apricots, pears, apples, prunes) for soaking..
2. Take 500 grams of flour.
3. Prepare 40 grams of fresh yeast or equivalent dry yeast.
4. Prepare 125 grams of brown sugar.
5. Take 1 pinch of salt.
6. Take 450 grams of each dried raisins and figs.
7. Prepare 1 tsp of ground allspice or crushed star aniseed seed.
8. You need 30 grams of ground cinnamon.
9. Use 2 tbsp of Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur).
10. Use 250 grams of chopped nuts of choice , hazelnut, pecan or walnut.
11. You need 250 grams of chopped almonds.
12. Get 100 grams of candied lemon and orange peel for baking.

Instructions to make Sig's "Hutzelbrot" from Germany:

1. Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them.
2. In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water , keep in fridge for brushing the bread later..
3. Make a well into the flour. Heat a little of the water from soaking and work your yeast into the flour as per direction depending if you use dried or fresh yeast . Make a dough. Stand into a warm draught free place to let it rise.
4. In the meantime chop the figs into smaller pieces. Once the dough has risen work in all of the ingredients , do not over knead..
5. Dust this dough with a little flour and let it rise again in a draught free warm place until it shows a few breaks in the dough.
6. Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place..
7. The next morning bake at 200 C for about 90 minutes.
8. Brush with some of the soaking water and leave to stand for a day or two..
9. Serve with butter, coffee or tea..

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