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Recipe

 

Austrian Kletzenbrot

 

Christmas Day in the Tyrolean Alps of Austria has often begun with a loaf of fruit bread. Rumor has it that the bread never goes bad. (Is it an Austrian version of fruitcake?)

  • 2 cups whole wheat flour
  • 1 cup white flour
  • 2/3 cup brown sugar
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups buttermilk
  • 1 cup chopped nuts (walnuts, almonds, or choose your favorite)
  • 1 cup chopped prunes
  • 1 cup chopped dried figs
  • 1 cup chopped dried dates
  • 1/2 cup raisins
  • 1/2 cup currants

Sift the flours, sugar, baking powder, baking soda, and salt into a bowl. Slowly add the buttermilk and stir the mixture into a smooth dough.

Mix in the nuts and dried fruits.

Place into a loaf pan and bake in a hot oven (350 degrees) for about an hour.

 

Based on a recipe from Around the World with the Trapp Family, by Maria Augusta Trapp. Pantheon, 1955.

 

"Christmas: The Global Celebration" Recipes

Kletzenbrot
Anoush Abour (Armenian Sweet Soup)
Roast Stuffed Suckling Pig
English Mincemeat Pies
Brandy Butter
Christmas Plum Pudding

Holiday Recipe Guide

 

More Austrian Recipes

 

This Archived Page created between 1994 and 2001. Modified August 2007


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