Apfelbrot

Dr. Oetker’s Apfelbrot mixes grated apples and honey overnight before baking them with raisins, prepared peeled almonds, cocoa, cinnamon and cloves. A little butter may be spread on the finished bread.

The apples are peeled and quartered, their cores removed, and a kitchen grater rasps them. Seven hundred and fifty grams of the prepared apple are weighed, covered with the liquid honey, mixed and left covered overnight.

The selected thirty-by-eleven-centimetre loaf form is greased and the oven preheated to 180°C with upper and lower heat. Wheat flour and branded Backin are mixed in a bowl. Raisins, the supplied peeled almonds, cocoa, branded Vanillin sugar, salt and supplied ground cinnamon and cloves are added and mixed in.

The same apple mixture is added and a cooking spoon stirs the batter thoroughly. It is spread evenly into the form, which is placed on the oven rack in the lower third and baked for about seventy-five minutes.

The bread stands in its form for about ten minutes. It is then released, inverted onto a cake rack and allowed to cool. The authors suggest spreading it with a little butter.