Swabian Fruit Loaf ('Hutzelbrot')

Day 1: Soak the (still separated) dried fruits in the wine for 24 hours.
Day 2: Boil the dried pears in the remaining wine and leave to soak for 10 min. Strain the fruit. Retain the excess wine for later. Store the still separated fruit in a cool place.
Put ¼ of the flour in a bowl and form a hollow in the middle. Mix the yeast and sugar. Put the yeast/sugar mixture in the hollow and cover with cloth. At room temperature allow the mixture to rise for 30 min. Combine the yeast mixture with the flour to make a starter dough. Sieve the leftover flour on a board. Mix with the flour.
Form a hollow. Place the starter dough in the hollow. Knead the flour, starter dough and lukewarm soaked wine into a smooth and firm dough. Put the dough in a coverd bowl and allow to rise for 14 hours in the fridge. Roughly chop the nuts and sprinkle the brandy over the mixture. Cover a store in a cool place.
Day 3: Cut the fruit into small pieces. Knead the dough together and roughly roll it out. Place the fruit and nuts on the dough, roll it up and knead the mixture again. When necessary add more soaked wine. Allow the covered dough to rest at room temperature for 30 min. Divide into 600 g portions and form loafs. On a greased baking tray cover the loafs and allow to rest for 20 min (the loafs could be decorated with almonds here). Brush the loafs with the soaked wine. Place the loafs in a 220° preheated oven and bake for 20 min. Brush the loafs with the soaked wine. Lower the oven temperature to 180°. Bake for a further 40 min. Remove the loafs from the oven and brush a final time with the soaked wine. Leave on a cooling rack until the loafs are at room temperature.
Finish: Cover well and store in a cool place, allow at least one week before consuming.
(Sigi Köner)
The Hutzelbrot Story