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Catholic Recipe: Kletzenbrot


  • 2 cups whole wheat flour
  • 1 cup white flour
  • 2/3 cup brown sugar
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1 cup chopped nuts
  • 1 cup chopped prunes
  • 1 cup chopped figs
  • 1 cup chopped dates
  • 1/2 cup raisins
  • 1/2 cup currants


Yield: 1 loaf

Prep Time: 1 hour, 30 minutes

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Austria


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Also Called: Austrian Fruit Bread; Christmas Fruit Bread; Dried Fruit Bread

On St. Thomas the Apostle's feast day, which was originally December 21 on the old Roman calendar, in Austria Kletzenbrot is traditionally baked. Kletzen is the Tyrolean word for dried pears, but this bread contains a mixture of dried fruit. There will be one large loaf made for the family breakfast on Christmas morning, and an individual small loaf for every member of the household. This Kletzenbrot keeps forever, and it is as wholesome as it is delicious. Try it!

The Feast of St. Thomas the Apostle was traditionally on December 21. Although the feast is now moved the July 3rd, this day still marks in Europe many customs, and also marks the final countdown for baking and cleaning for Christmas.


Mix sifted dry ingredients in a bowl. Add buttermilk slowly and stir to a smooth dough. Mix in the nuts, raisins, and the rest. Bake in a hot oven for about an hour.

Recipe Source: Around the Year with the Trapp Family by Maria Augusta Trapp, Pantheon Books Inc., New York, New York, 1955