Kletzenbrot

A cake recipe for all foodies:

Soak pears for 2 hoursin 1 liter of water, bring to a boil, cook with the lid closed at low temperature for 30 minutes, drain, dice.

Dice remaining dried fruit, coarsely chop walnuts, mix with currants, pears, raisins and honey. Bring the wine and fruit schnapps to a boil, pour over the top, cover and leave to infuse for one night.

Knead both types of flour with yeast, 100 ml of water and spices, mix with the fruit and let rise in a warm place for 1 1/2 hours with the lid closed.

Divide the quantity in half, shape into 2 loaves 20 cm long.

Divide bread dough in half, roll out on a floured work surface to 25×25 cm each, wrap the loaves in it, brush with milk, garnish, place on an oiled, floured baking tray, prick the sides. Bake at 180 degrees (gas 2-3, convection oven 160 degrees) on the 2nd rack from the bottom for 45-50 minutes.

Bring the gum arabic, 100 ml water and sugar to the boil while stirring, brush the hot breads with it.

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