-Dice the dried fruits. Add port wine and 375 ml water and soak overnight.
-Mix the flour, cinnamon, pimento and anise in a bowl and press a depression in the middle. Crumble the yeast into it. Mix yeast and 2 tablespoons liquid from the soaking water and some flour from the edge to a pre-dough. Cover and leave to rise in a warm place for at least 30 minutes until the pre-dough bubbles.
- Drain the soaked fruit on a sieve. Collect the soaking liquid and fill up to 200 ml with water. Warm up warm by hand. Add the soaking water with the beet syrup, the grated orange peel, the orange juice and salt to the pre-dough and knead well with the flour to a smooth dough. Add a little water if necessary. Add the drained dried fruit, almonds and nuts, candied lemon peel and orange peel and knead in. Dust the dough with a little flour and leave to rise in a warm place for about an hour and a half until it has doubled.
- Knead the dough well again on a floured work surface. Then form two small loaves of bread and decorate with almonds. Place the breads on a baking tray covered with baking parchment. Leave the breads to rise at room temperature for another 20 minutes.
- Preheat oven to 175 degrees, fan oven 150 degrees, gas level 2.
- Bake bread on the lowest rack in the oven for 60 - 90 minutes. In between, brush more often with liquid butter (also again after baking). Let the breads cool on a cake rack.
- Before eating, leave to rest for a week wrapped in aluminium foil.
Hutzelbrot is sliced like bread in not too thin slices and spread with butter as desired.