Comments on
Sig's "Hutzelbrot" from Germany
Kurt Perth Wa @cook_27644192
Great recipe... but, 200C for about 90 Minutes?????? mine were burnt at 40 minutes.... I mean burnt with surface charcoal..
Siegbert Mueller @cook_28045184
Fabulous recipe - flavour, consistency and colour just as I remember my gran’s Hutzelbrot. I agree, however, that 90 minutes at 200 degrees would have burnt my loaves, I made a mental note that they were done after about 50 minutes total baking time at 200 initially, then reduced to 180 and finally I left the Hutzelbrot in the oven for another 5-10 minutes with the oven door open before brushing on the remaining fruit soaking liquid.
