What is Kletzenbrot?
Kletzenbrot is a classic Alpine fruit bread named after its star ingredient: dried pears (“Kletzen”). A mild rye–wheat dough wraps a juicy fruit-and-nut filling spiced for winter.
For the best flavor, use freshly milled flour. With Salzburger Getreidemühlen countertop mills you grind grains at home and control the fineness for fuller taste. Learn more.
Ingredients
Dough
- 300 g rye flour
- 200 g wheat flour
- 10 g salt
- 10 g bread spice (coriander, fennel, anise, caraway)
- 10 g fresh yeast or 3 g instant yeast
- 320–360 ml lukewarm water
- 1 tbsp honey or sugar
Filling
- 300 g dried pears (Kletzen), chopped
- 150 g raisins or sultanas
- 120 g nuts (walnuts/hazelnuts), chopped
- 80 g dried figs or prunes, diced
- Zest of 1 organic orange and 1 lemon
- 2–3 tbsp rum or apple juice
- 1 tsp cinnamon, pinch of clove, pinch of nutmeg
For brushing
- 1 egg mixed with 1 tbsp milk, or 1 tbsp syrup with 1 tbsp water
Method
- Prepare filling: Briefly soak pears in hot water, drain, chop. Mix with raisins, nuts, figs, citrus zest, rum/apple juice, and spices; rest 30 minutes.
- Knead dough: Combine flours, salt, bread spice. Dissolve yeast in lukewarm water with honey, add, and knead 8–10 minutes to a smooth, firm dough. Proof 60–75 minutes.
- Shape: Roll dough into a rectangle, place filling in the center, fold over and seal well. Shape into a loaf seam-side down.
- Final proof: Rest 30–40 minutes. Score and brush.
- Bake: Preheat oven to 180 °C (356 °F) top/bottom heat. Bake 50–60 minutes until browned and hollow-sounding.
- Mature: Cool and rest 12–24 hours for best sliceability. Keeps 1–2 weeks wrapped in parchment and cloth.
Yield: 1 large loaf (about 12–14 slices).
Tips & Variations
- No yeast: Use 120 g active rye sourdough; extend proofing.
- Softer crust: Brush hot loaf with syrup-water mixture.
- Flavor: Add cardamom and allspice for extra depth.
- Freshly milled flour: Enhances aroma and moisture retention.
- Gifts: Bake small loaves (35–40 minutes).
FAQ
Why is Kletzenbrot so moist?
The fruit-and-nut mix retains moisture and gives a tender crumb.
Substitute for dried pears?
Use dried pear rings or a mix of dried apples and prunes—pears bring the signature note.
Best way to store?
Wrap in parchment and a cloth; keep cool. Avoid airtight boxes to preserve the crust.
Why use a home grain mill?
Fresh milling preserves flavor and nutrients; adjustable fineness fits rye and wheat. Salzburger Getreidemühlen are purpose-built for kitchen use.
