![\"Fr\u00fcchtebrot(2)\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/12\/Frchtebrot2.jpg\" "\\"Fr\u00fcchtebrot(2)\\"")
I planned to bake \u201cKletzenbrot\u201d 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\u00a0 I dried a lot of the apples we harvest. (I mentioned before that we harvest lots and lots of apples this year, didn\u2019t I?)<\/p>\n
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.\u00a0 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.<\/p>\n
This fruit bread is my post for the last Bread Baking Day<\/a> of 2010, which theme is \u201cBread with dried Fruits\u201d.<\/p>\n Sourdough<\/p>\n Dough<\/p>\n Dried Fruit<\/p>\n Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours).<\/p>\n 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.<\/p>\n Ferment the dough for 1 hours.<\/p>\n Shape the dough into two oval loaves and proof for 1 hour.<\/p>\n Slash the loaves directly before baking.<\/p>\n Bake for 30min at 250\u00b0C with steam on a hot stone.<\/p>\n I send this bread to Susans Yeastspotting<\/a>, a weekly showcase of yeast baked goods.<\/p>\nFruit bread<\/span><\/h1>\n
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![\"Bread](\"http:\/\/farm6.static.flickr.com\/5003\/5237421537_3a1f323abb.jpg\")
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