Recipe: Austrian Kletzenbrot

Recipes title

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.

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

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