Birnbrot
A dense, spiced Swiss pear bread studded with dried fruit and nuts, sliced thin for tea or breakfast. This rustic, aromatic loaf keeps for days and becomes more flavorful as it sits.
- Total time
- 180 min
- Servings
- 8
- Calories
- 520
- Protein
- 12g
Ingredients
- 3 cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon instant yeast
- 1 teaspoon fine sea salt
- 1 cup warm water
- 1.5 cups dried pears, chopped into 0.25-inch pieces
- 1 cup dried figs, stems removed and halved
- ¾ cup raisins
- ¾ cup walnuts, roughly chopped
- ½ cup almonds, roughly chopped
- 1.5 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- 3 tablespoons kirsch or pear brandy (optional)
Instructions
- 1
In a large bowl, combine 1.5 cups chopped dried pears, 1 cup halved dried figs, 0.75 cup raisins, 0.75 cup roughly chopped walnuts, and 0.5 cup roughly chopped almonds. Sprinkle 1.5 teaspoons ground cinnamon, 0.25 teaspoon ground cloves, and 0.5 teaspoon ground ginger over the fruit and nuts. Toss everything together until the spices are evenly distributed. If using it, pour in 3 tablespoons kirsch or pear brandy and stir well — the liquid will soften the dried fruit slightly and add depth. Let this mixture sit for 15 minutes at room temperature so the flavors meld and the fruit absorbs the spices and alcohol.
- 2
In a large mixing bowl, whisk together 3 cups all-purpose flour, 0.5 cup whole wheat flour, 1 teaspoon instant yeast, and 1 teaspoon fine sea salt. Create a well in the center of the dry ingredients.
- 3
Pour 1 cup warm water (around 110°F — warm to the touch but not hot, so you can comfortably hold your finger in it for 5 seconds) into the well. Using a wooden spoon, stir from the center outward, gradually pulling in flour until a shaggy dough forms.
- 4
Turn the dough onto an unfloured work surface and knead by hand for 8-10 minutes. Push the dough away from you with the heel of your hand, fold it back over itself, rotate it 90 degrees, and repeat. At first it will feel sticky and rough; by the end, it should feel smooth, elastic, and slightly tacky. You'll know it's ready when it springs back slowly when you poke it and holds its shape.
- 5
Shape the dough into a loose ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap. Let it rise at room temperature (around 70°F) for 1 to 1.5 hours, until it has roughly doubled in size — when you poke it gently with a floured finger, the indentation should remain.
- 6
Turn the risen dough onto a lightly floured work surface. Using your hands, gently press and stretch it into a rough 12-inch by 10-inch rectangle about 0.5 inch thick — don't use a rolling pin, as you want to preserve the air bubbles.
- 7
Spread the prepared fruit and nut filling evenly over the dough, leaving a 0.5-inch border on all sides. Starting from one long edge, roll the dough tightly into a log, pinching the seam closed with your fingers as you go. This creates a spiral of filling inside.
- 8
Shape the log into a round loaf by rolling it on the work surface under your hands in a circular motion, tucking the edges underneath to create tension on the surface. Place it seam-side down on a piece of parchment paper, then transfer the whole thing to a 12-inch cast iron skillet or baking sheet. Cover loosely with a damp kitchen towel. Let it rise for 45 minutes to 1 hour at room temperature until it feels puffy and springs back slowly when poked — it should have grown noticeably but not doubled.
- 9
About 30 minutes before baking, preheat your oven to 425°F. Place a second 12-inch cast iron skillet on the bottom rack — this will create steam for a crispy crust.
- 10
Using a very sharp serrated knife, score the top of the loaf with a single long slash about 0.25 inch deep down the center, or make a cross pattern. This allows steam to escape and helps the bread expand evenly.
- 11
Carefully pour 1 cup of boiling water into the hot skillet on the bottom rack (step back to avoid the steam), then quickly transfer your birnbrot on its parchment paper to the middle oven rack. Bake for 35-40 minutes, until the crust is deep golden brown and the loaf sounds hollow when you tap the bottom with your knuckle. The internal temperature should reach 200-205°F when measured with an instant-read thermometer inserted into the thickest part of the loaf.
- 12
Transfer the birnbrot to a wire cooling rack and let it cool completely — at least 2 hours, but ideally 4-6 hours. This resting period allows the crumb to set and the flavors to mellow and marry. The bread will continue to firm up as it cools. Store it wrapped in parchment paper and then foil at room temperature for up to 5 days; it tastes even better on day 2 or 3.
- 13
Slice the birnbrot very thin — about 0.25 inch thick — using a serrated knife with a gentle sawing motion. Serve with a cup of strong black tea or coffee. It's equally good toasted with a thin spread of almond butter or enjoyed plain with fresh butter.
Tools you’ll need
- large mixing bowl
- whisk
- wooden spoon
- work surface
- kitchen towel or plastic wrap
- 12-inch cast iron skillet
- parchment paper
- serrated bread knife
- instant-read thermometer
- wire cooling rack
- baking sheet (optional alternative to skillet)
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