Bavarian Fruit Bread Spice Zelten Spice 75g

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Fruit bread is a timeless classic of the Alpine region.

For centuries, people in the Alpine region of Bavaria, Austria, Switzerland and South Tyrol have used fruit bread as a source of energy in winter and during hard work, but above all as a long-lasting snack. Dried fruit is mainly used, which not only gives fruit bread its name, but also gives it a high nutrient content and a pleasant sweetness. The dough is relatively firm and often contains nuts such as almonds and hazelnuts as well as dried fruit. It is eaten plain or spread thickly with butter.

In the past, local fruits such as pears, apples, plums, apricots and raisins were used for fruit bread, but today dates, figs, candied orange peel and candied lemon peel are also used.

There are many different names for fruit bread, depending on the region. It is also known as Berewecke, Birnenbrot, Hutzenbrot, Hutzelbrot, Kletzenbrot, Klötzenbrot, Schnitzbrot or Zelten. Although fruit bread is eaten all year round, it has a very special meaning at Christmas. It was baked on November 30 on St. Andrew's Day, as this was when the apples and pears from the autumn harvest were dried and then cut on Christmas Eve.

You can make your own fruit bread very quickly. The basis is a simple wheat bread dough into which the dried fruit and nuts are incorporated. You decide which dried fruit and which nuts and in what proportions depending on availability and taste. There are no limits to your imagination here. Add our fruit bread spice to the dough, shape it into a long loaf and leave it to rest for an hour. Then bake it in the oven for 1 1/2 hours at a lower temperature of around 100-130 degrees so that the fruit on the outside of the fruit bread doesn't burn too much.

Our tip: Instead of a “classic” fruit bread, how about an “exotic” version with dates, figs, candied pineapple pieces, coconut flakes and our fruit bread spice.

Hand-filled in our elegant aroma bag with viewing window and practical clip closure.

Ingredients: Cinnamon, aniseed, coriander, cloves, cardamom, allspice
Store in a cool, dry place away from light