en de it
bauernzelten

Farmer’s zelten

Traditional bread – not only at Christmas time

Preparation

Sourdough starter: mix all ingredients well, cover and leave in a warm place (25–28° C) for 15–24 hours. Dough: mix the sourdough with the other ingredients, cover and leave to stand in a warm place for approx. 15 min. Completion: simmer the dried pears until soft and chop coarsely. Set aside the water. Quarter the dried plums and figs and leave to steep in water overnight. Wash the currants and sultanas and soak in rum overnight (optional).
Roast and chop the hazelnuts. Mix the bread dough and fruit, allow to rest for approx. 30 min. Divide into 10 pieces of similar size and with wet hands, form round or long small loaves, place on an oven tray, perhaps garnishing with nuts and almonds. Preheat the oven to 190 °C and bake for around 50 minutes.

Wine recommendation
We recommend Gewürztraminer passito.

Ingredients for

Ingredients for 5 fruit bread loaves
Ingredients for 10 fruit bread loaves
Ingredients for 20 fruit bread loaves
Sourdough starter:
50 g rye flour
40 ml lukewarm water (30 °C)
2,5 g fresh yeast.

Dough:
75 g rye flour
125 g wheat flour
5 g salt,
12,5 g fresh yeast dissolved in 160 ml lukewarm fruit water (obtained
by steeping dried fruits, see below)

Dried fruits:
125 g pears
250 g plums
250 g figs
125 g currants
250 g sultanas
125 g hazel nuts
Sourdough starter:
100 g rye flour
80 ml lukewarm water (30 °C)
5 g fresh yeast.

Dough:
150 g rye flour
250 g wheat flour
10 g salt,
25 g fresh yeast dissolved in 320 ml lukewarm fruit water (obtained
by steeping dried fruits, see below)

Dried fruits:
250 g pears
500 g plums
500 g figs
250 g currants
500 g sultanas
250 g hazel nuts
Sourdough starter:
200 g rye flour
160 ml lukewarm water (30 °C)
10 g fresh yeast.

Dough:
300 g rye flour
500 g wheat flour
20 g salt,
50 g fresh yeast dissolved in 640 ml lukewarm fruit water (obtained
by steeping dried fruits, see below)

Dried fruits:
500 g pears
1000 g plums
1000 g figs
500 g currants
1000 g sultanas
500 g hazel nuts