This one comes via Willi Schmidt, who says,
I may have doctored up the English a little bit, but the writing is my mother’s
.
If you know Willi's history (previously reported in the BB newsletters), you know that he, his mother Martha
and his other family members were deported after WW-II in 1946 from Pernau, Hungary (a Burgenland border
village). Martha passed away in 2008... but her recipe survives. However, do read her final
words at the end of this recipe! (With that thought in mind, a recipe for a non-yeast version of
Kletzenbrot can be found in
Newsletter 182!
And other versions can be found with a web search.)
(from Martha Meltsch Schmidt)
| 1½ c. dried prunes, cooked day before in red wine |
| 5½ c. flour | 2 packages of dry yeast |
| 1¼ c. dried figs, cut up | 1¼ c. dried apricots, cut up |
| 1½ c. dried pears, cut up | 1¼ c. golden raisins |
| 2 c. chopped walnuts | ¼ c. sugar |
| ½ tsp salt | ¼ tsp anise seed> |
| ¼ tsp caraway seed | ¼ tsp ground cloves |
* use spices to your taste; * everything room temperature
- mix dried fruit and walnuts; combine flour, sugar, salt and spices; prepare yeast per directions on package; add yeast mixture to flour mix; add dried fruit and nuts; add as much red wine and water to make dough moist; knead well
- place in greased pan for first rising; cover and let rise for an hour
- divide dough into two loaves; place in 8" dia. greased layer cake pans; cover and let rise for an hour
- bake at 350°F for one hour; test with toothpick
This is my recipe. You make yours. Good luck!