Kletzenbrot: Difference between revisions
mNo edit summary |
deleted some ingredients which were not verified |
||
| Line 1: | Line 1: | ||
{{short description|Sweet fruit and nut bread}} |
{{short description|Sweet fruit and nut bread}} |
||
'''Kletzenbrot''' is a |
'''Kletzenbrot''' is a sweet bread with dried fruits, especially dried pears (called ''Kletzen'' in Austrian German) made for the [[Advent season]] in some Christian countries, notably associated with the [[Austrian cuisine|Austrian]] state of [[Tyrol (state)|Tyrol]], and sometimes called '''Tyrolean Dried Fruit Bread'''.<ref>{{cite book |editor=Alan Davidson |title=Food in Motion: The Migration of Foodstuffs and Cookery Techniques : Proceedings : Oxford Symposium 1983 · Volume 1 |date=1983 | url=https://www.google.com/books/edition/National_Regional_Styles_of_Cookery/zcNdB_sl2JkC?hl=en&gbpv=1&dq=brown+bread+kletzenbrot&pg=PA162&printsec=frontcover}}</ref> Modern varieties are usually made with dried fruits and nuts like [[walnuts]], [[raisins]], [[ribes|currant]]s, dried apples, [[figs]] and [[prunes]].<ref>{{cite book |last=Fieldhouse |first=Paul |title=The World Religions Cookbook |publisher=Greenwood Press |page=36}}</ref> Most recipes add spices like cinnamon, cloves, anise and nutmeg, and [[rum]] for extra flavor. There are many possible varieties of the loaf, which is sometimes made with [[rye]] flour for a dark brown loaf, but can also be made with whole [[wheat]] flour.<ref>{{cite book |last=Wolf |first=Helga Maria |title=Verschwundene Bräuche: Das Buch der untergegangenen Rituale |date=2015 |publisher=Christian Brandstätter Verlag |url= |
||
https://www.google.com/books/edition/Verschwundene_Br%C3%A4uche/BGF4DwAAQBAJ?hl=en&gbpv=1&dq=Kletzenbrot&pg=PT259&printsec=frontcover}}</ref> |
https://www.google.com/books/edition/Verschwundene_Br%C3%A4uche/BGF4DwAAQBAJ?hl=en&gbpv=1&dq=Kletzenbrot&pg=PT259&printsec=frontcover}}</ref> |
||
Revision as of 12:38, 29 December 2021
Kletzenbrot is a sweet bread with dried fruits, especially dried pears (called Kletzen in Austrian German) made for the Advent season in some Christian countries, notably associated with the Austrian state of Tyrol, and sometimes called Tyrolean Dried Fruit Bread.[1] Modern varieties are usually made with dried fruits and nuts like walnuts, raisins, currants, dried apples, figs and prunes.[2] Most recipes add spices like cinnamon, cloves, anise and nutmeg, and rum for extra flavor. There are many possible varieties of the loaf, which is sometimes made with rye flour for a dark brown loaf, but can also be made with whole wheat flour.[3]
Ingredients
Modern recipes are not limited to the traditional fresh pears but include an assortment of nuts and dried fruits like raisins, currants, dates, prunes and figs. It's a quickbread made by adding sodium bicarbonate and buttermilk to the sifted dry ingredients, then folding in any chopped nuts or dried fruits.[4]
See also
References
- ^ Alan Davidson, ed. (1983). Food in Motion: The Migration of Foodstuffs and Cookery Techniques : Proceedings : Oxford Symposium 1983 · Volume 1.
- ^ Fieldhouse, Paul. The World Religions Cookbook. Greenwood Press. p. 36.
- ^ Wolf, Helga Maria (2015). Verschwundene Bräuche: Das Buch der untergegangenen Rituale. Christian Brandstätter Verlag.
- ^ "It's the season for holiday baking!". St. Louis Globe Democrat. December 11, 1960. Retrieved 29 September 2020.
External links
- A recipe for Kletzenbrot at Taste of Austria
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |