Styrian Clover Bread

For Styrian Kletzenbrot, first simmer the whole Kletzen in water until soft (about 1/2 hour). Let cool – do NOT pour away the water!

Cut the kletzen, plums, figs and dates into small pieces. Mix with rum and gingerbread spice and let steep for at least 12 hours. During this time, keep stirring so that all the fruits can soak in well.

For the dough, mix the dry ingredients. Dissolve the yeast in the lukewarm milk. If there is not enough kletzenwasser left over from cooking, “stretch” it with tap water. Mix all ingredients and knead well for about 10 minutes. Let dough rise for 1/2 hour.

Knead the dough well with the fruit mixture. Finally, knead in the nuts – do not use the machine as it will break the nuts. Form a large loaf on the baking sheet – be careful, the dough sticks very strongly.

Let the bread rise in a warm place for about 1 hour. Preheat the oven to 180 °C. Bake the bread for about 75 minutes.

While still hot, first spread the butter cube over the Styrian Kletzenbrot, then brush with slightly warmed honey.

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