December 22nd, 2010


Früchtebrot(2)I planned to bake “Kletzenbrot” this year. Kletzenbrot is named after the Kletzen which are added to the dough and this Kletzen are dried pears. But then I remembered that I have to big glasses filled with dried apples in the pantry because this autumn  I dried a lot of the apples we harvest. (I mentioned before that we harvest lots and lots of apples this year, didn’t I?)

So I decided to use some of this dried apples in the bread instead of dried pears. And so I call it Fruit bread and not Kletzenbrot.  The dough I used is a simple bread dough with sourdough. The sweet of this bread comes from the added fruits and nuts. It tastes most delicious cut in very thin slices and spread with some butter. It is my favorite bread for breakfast at the moment and it keeps fresh for a long time because of the fruits and the sourdough.

This fruit bread is my post for the last Bread Baking Day of 2010, which theme is “Bread with dried Fruits”.

Fruit bread


  • 100g flour, Type 550
  • 10g Sourdough Starter
  • 100g Water


  • whole Sourdough
  • 400g wheat, fresh milled
  • 300g Water
  • 2g fresh yeast
  • 10g Salt

Dried Fruit

  • 150g almonds
  • 150g hazelnuts
  • 100g raisins
  • 100g dried Apricots
  • 100g dried apples

Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours).

The next mornig: Mix all incredients for the dough and knead it for about 8 min. At the dried fruits and nuts to the dough and incooperate them by hand.

Ferment the dough for 1 hours.

Shape the dough into two oval loaves and proof for 1 hour.

Slash the loaves directly before baking.

Bake for 30min at 250°C with steam on a hot stone.

I send this bread to Susans Yeastspotting, a weekly showcase of yeast baked goods.

Bread Baking Day #35 - Bread with dry fruits

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5 thoughts on Fruitbread

  1. zorra January 7th, 2011

    Mmmh, davon hätte ich jetzt gerne eine Scheibe. Trotz der reichhaltigen Füllung ist es dir superluftig gelungen. Gut gemacht!

  2. Hannah Wagner October 14th, 2016

    Guten Tag, wie viel Gramm ist der o. g. Sauerteig? Ich habe von Leidenschaft-Brot – Roggen-Sauerteigkultur Zuhause. Ich würde es für dieses Brot anwenden. Welche Menge muss ich anwenden? Oder wie ist es mit Trockensauerteig?
    Vielen lieben Dank für Ihre Antwort im voraus

    1. Stefanie October 14th, 2016

      @Hannah: Du brauchst 10g Sauerteig (anstellt). Es muss ein lebender Sauerteig sein, Sauerteigextrakt ist nicht geeignet. Trocken- Sauerteig muss du erst reaktivieren.


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