Kletzenbrot

Melt the yeast in the lukewarm milk. Put the flour in a suitable bowl and add the yeast milk. Knead everything with the dough hook of the mixer to a smooth dough. Add 1 egg, sugar and salt. Continue to knead the dough well and then let it rise in a warm place for about 20 minutes. Finely dice the dried plums, apples, pears and figs and knead them into the dough together with the almond kernels, cinnamon, candied lemon peel, grapes and lemon zest. Melt the chocolate in a small saucepan and stir in the remaining eggs. Knead this amount into the dough with the dough hook of the mixer until everything is well combined. Let the dough rise again with the lid closed for 30 minutes. Grease a loaf pan (30×13 cm) and pour the dough into it. Place the loaf pan on the middle shelf in the preheated oven (200 °C, gas 3). Bake the Kletzenbrot for 90 minutes. After baking, leave the Kletzenbrot in the pan for another 10 minutes before turning it out onto a cooling rack to cool.

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