Twentse Krentenwegge

Ingredients

Equipment Needed

• •Large mixing bowl
• •Heavy baking tray, at least 45cm if possible
• •Parchment paper
• •Pastry brush

Instructions

1. 1

   Soak the fruit

   Put the currants and raisins in a bowl, cover them with warm water, and leave them for 20 minutes. Drain very well, then spread them on a clean towel and pat them dry. This is not fussing. Dry fruit steals moisture from the dough during baking; soaked and dried fruit stays plump without making the loaf wet.

2. 2

   Make the dough

   In a large bowl, mix the lukewarm milk, yeast, flour, softened butter, sugar, egg, salt, cinnamon, and nutmeg into a soft dough. Knead for 10 to 12 minutes, until it becomes smooth and elastic. It should feel supple, not sticky; add a spoonful of flour only if it clings heavily to your hands.

3. 3

   Add the fruit

   Flatten the dough slightly, scatter over the soaked currants and raisins, and knead them in patiently. At first the fruit will leap out like it has better plans. Keep folding and pressing until it is evenly distributed. A krentenwegge should look almost unreasonable with fruit, but the dough must still hold together.

   If the fruit keeps sliding away, let the dough rest for 5 minutes, then continue. Rest makes the gluten relax, and relaxed dough is much more cooperative than a baker in a hurry.
4. 4

   First rise

   Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours, until swollen and nearly doubled. Because this dough carries so much fruit, it rises more slowly than plain bread. Give it time. Celebration bread should not arrive breathless.

5. 5

   Shape long

   Turn the dough onto a lightly floured surface and shape it into one long, even loaf, about 45 to 55 centimetres, or as long as your baking tray allows. Tuck the seam underneath and place it on a parchment-lined tray. The old Twentse loaves could be far longer, but a home oven has opinions, and we must live with them.

6. 6

   Prove and glaze

   Cover the shaped loaf loosely and let it prove for 35 to 45 minutes, until puffy and lighter to the touch. Brush gently with the egg yolk and milk glaze. Do not press hard; you have waited for that rise, and the loaf owes you nothing if you flatten it now.

7. 7

   Bake the loaf

   Bake at 190C for 35 to 40 minutes, turning the tray once if your oven browns unevenly. The crust should be deep golden, the fruit near the surface glossy and dark, and the bottom should sound hollow when tapped. If it browns too quickly, lay a loose sheet of foil over the top for the last 10 minutes.

8. 8

   Cool and slice

   Let the krentenwegge cool on a rack for at least 45 minutes before slicing. Cut thick slices and serve with good butter. The loaf is rich enough to stand alone, but butter is the old Dutch answer to nearly every remaining question.

Chef Tips

• •Use true currants as well as raisins if you can. Currants give the tight, dark sweetness that makes the bread taste like krentenwegge rather than an ordinary raisin loaf.
• •Do not skip soaking the fruit. The loaf is defined by abundance, and unsoaked dried fruit turns that abundance into dryness.
• •For a more Twentse table, slice the loaf thickly and serve it simply with butter during coffee. This is visiting bread, not dessert trying to impress anyone.
• •If your oven cannot take one long loaf, divide the dough into two shorter loaves. The ritual loses a little theatre, but the bread keeps its manners.

Advance Preparation

• •The loaf can be baked one day ahead, cooled completely, wrapped well, and sliced just before serving.
• •For longer keeping, slice and freeze the bread for up to two months. Thaw at room temperature and warm gently if you want the crumb soft again.
• •The first rise can be done overnight in the refrigerator after the fruit is kneaded in; let the dough come back toward room temperature before shaping.

Frequently Asked Questions

Nutrition Information

1 serving (about 95g)