Tyrolean apple bread

Can you smell it too? It smells of Christmas: of fir trees, freshly baked biscuits and – delicious Tyrolean apple bread!

Whether for breakfast or as a snack between meals – your family will love it. Tyrolean apple bread is actually a simple variation on “Zelten”, but it tastes just as good – if not better. Using a traditional recipe, I’m going to bake this wonderful, moist Advent treat with you today. I’m sure every one of you will manage it perfectly. So let’s get started!

1.5 kg apples
30 dag whole nuts
30 dag figs
50 dag sugar (I prefer it a bit less sweet, so I only use half)
30 dag raisins
1/8 l rum
3 tbsp cocoa
1 tsp ground cloves
1 tsp cinnamon
½ tsp gingerbread spice
1 pinch of salt
50 dag rye flour
50 dag wheat flour
2 packets baking powder

Cut the figs in half and place them in a large bowl.
Add the raisins and nuts.
Add the grated apples. You can also use the apples with the skin on; I’ve tried both ways – it makes no difference and saves you some effort.
Add the sugar, cocoa, ground cloves, cinnamon, gingerbread spice, salt and rum; mix well, cover with a cloth and leave to stand overnight.
The next day, fold the rye and wheat flour and the baking powder into the mixture.

Place the dough on a floured work surface and knead until you have formed a nice ball of dough. If the dough is too sticky, simply add a little flour.

Shape into either two large or four small loaves, brush with water and place on a baking tray lined with baking paper. Bake at 150 degrees for about 1 hour.

Once baked, the apple bread can be frozen once cooled. But the wonderful aroma is probably far too tempting, and you’ll want to try it straight away. The slices of apple bread taste best with Tyrolean farm butter. You can find this at the farm shops and farmers’ markets in the Hall-Wattens region.

Good luck and enjoy!