German Holiday Loaves (Hutzelbrot) rye flour, yeast, cake, almond, cloves, cinnamon, allspice, date, orange, lemon, raisin, currant (zante), wholewheat flour, salt, apple cider, prune juice, pear juice, grape juice Soften yeast in cider. Add 4 cups of rye flour and 2 cups wholewheat flour and salt. Mix well. Let rise in a warm place for about 4 hours. Add prune juice and pear nectar or puree. Meanwhile, soak fru...
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