Kletzenbrot

For the kletzenbrot, soak the kletzen in water (preferably overnight). Cut all fruits and nuts into small pieces, then mix with gingerbread spices and pear brandy and leave to marinate for 24 hours.

Beat the honey well with the eggs and then stir into the fruit. Stir the sifted flour into the mixture.

Form two loaves and place them on a baking sheet lined with parchment paper. Brush with beaten egg, cover with almonds and bake the Kletzenbrot in the preheated oven at 160 degrees for 60-75 minutes.

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