From long hikes in the mountains to those never-ending revision sessions at the end of term, Früchtebrot or Kletzenbrot as it is often called in Tirol is the classic energy bar which was around long before the ones you will find in the supermarket. Dried fruit, nuts, seeds, spices and yeast are all you need to make this sweet treat which was first made in the Middle Ages.
"Kluababrot", "Kletzenbrot", "Klotzenbrot" are just some of the many names you will find in Tirol for "Früchtebrot" or "fruit bread". A firm favourite at the region's Christmas markets, it was originally made using 100% produce from Tirol such as dried pears ("Kluaba", "Kletzen" or "Klotzen" in local dialect), dried plums, dried apples, rye and haselnuts. The recipe was later adapted to include some foodstuffs imported from other parts of the world, such as raisons and figs.
Despite its humble origins in the Middle Ages, it is still popular today with sports enthusiasts out and about in the mountains as well as students revising hard at the end of the semester. The reason? It releases its energy slowly over many hours instead of giving a quick sugar hit like many bars available to buy. On top of that, researchers have found out that they reduce fat in the bloodstream by lowering cholesterol, improve blood pressure thanks to their high concentration of minerals, support a healthy digestion and have a probiotic effect on the intestine, to name but a few of the manifold benefits.
The perfect combination for healthy eating
Früchtebrot is traditionally eaten with fresh butter. This makes it possible for the body to better absorb the fat-soluble vitamins in the bread.
Cut the Früchtebrot into slices and place in the freezer, where it can be kept for at least 6 months. Remove, defrost and you're ready to go!
How to identify top-quality produce
Original Früchtebrot from Tirol has no sugar and no sulphur.