Clove Bread #6033

Cut prunes and dried plums into cubes, add spices, moisten with rum and marinate for a while. Add yeast mixed in a little lukewarm water and knead everything together into the bread dough. Fill the dough into a greased loaf pan and let it rise. Bake at 200 °C for about 50 minutes.

Bread made from bread dough, with dried fruit, nuts (and repeatedly also with purchased tropical fruits), was already known in the Middle Ages as “piratura”. It was a tradition, usually baked or at least prepared on St. Thomas’ Day and ceremoniously cut by the father of the house on one of the days of Christmas. The shapes (loaf, roll, also called “Zelten”), the names (“Birazelten”, “Moltschero”, “ZIabern”, “Klotzen- und Klatzenbrot”, “Fochanzen”) and the ingredients (dried figs, pears, plums, pine nuts, almonds, nuts, dates, hazelnuts, figs, candied lemon peel, arrancini, pignoli, coriander, buckhorn, anise, cinnamon, fennel, cardamomem, rum, cloves, caraway, schnapps),

Tip: Stock up on a range of high-quality spices – it pays off!

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