Hutzelbrot (Swabian dried-pear Christmas loaf)

Step 1: Put 9 oz dried pears in a bowl, cover with 3 ¼ cups water and leave overnight, about 8 hours, until plump.

Step 2: Tip the pears and their water into a pan and simmer gently for 20 minutes, until a knife slides in easily. Drain, keeping the liquid, and let both cool to lukewarm.

Step 3: Remove the hard stalks and cores from the pears and cut them into 1 cm pieces. Chop 5 ½ oz soft prunes and 5 ½ oz dried figs the same size, roughly chop 2 ⅝ oz hazelnuts and 2 ⅝ oz walnuts, and finely dice 1 ¾ oz candied lemon peel and 1 ¾ oz candied orange peel. Mix with 3 ½ oz raisins in a large bowl.

Step 4: In another bowl mix 10 ½ oz strong white flour, 3 ½ oz rye flour, ¼ oz fast-action dried yeast, 1 ¾ oz dark brown sugar, 1 tsp salt, 2 tsp ground cinnamon, 1 tsp ground aniseed and ½ tsp ground cloves. Add 200 ml of the lukewarm pear liquid and knead for 8 minutes into a smooth, slightly sticky dough.

Step 5: Cover and leave in a warm place for 1 hour, until about doubled.

Step 6: Knead the fruit and nuts into the dough with wet hands; it will look like more fruit than dough, which is right. Keep kneading for 3–4 minutes until the dough is spread evenly through the fruit.

Step 7: Divide in two and shape each half into an oval loaf about 20 cm long. Set on a lined tray, cover and prove for 1 hour; they will rise only a little.

Step 8: Heat the oven to 350°F (325°F fan). Brush the loaves with some of the remaining pear liquid.

Step 9: Bake for 60–70 minutes, brushing with pear liquid twice more, until dark brown, firm and hollow-sounding when tapped underneath. If the tops darken too fast, cover loosely with foil after 40 minutes.

Step 10: Brush once more as they come out, for a glossy crust, then cool completely on a rack. Wrap in baking paper and foil and keep for 3–4 days before slicing; they keep 4 weeks in a cool place.