Schnitzbrot is a traditional German Christmas bread that features a variety of fruits and nuts in a dark sweet bread. While the bread is moderately time consuming to prepare, it's a favorite to serve around the holidays along with brunch or as a light snack. To find out more about this Christmas treat, read on to learn how to make schnitzbrot at home.

To make schnitzbrot, the dough starts with typical bread ingredients like water, yeast, sugar, flour and butter. In addition, the fruits are added in, commonly prunes, raisins, currants and/or figs.http://www.recipelink.com/mf/0/26191 Additionally, nuts are added, mainly almonds, pecans and walnuts, as is prune juice and mincemeat, which are cooked together.http://allrecipes.com/recipe/schnitzbrot-german-christmas-bread/detail.aspx

The dough must be kneaded, allowed to rise and punched down several times to create the desired final product, taking several hours. After it's baked, it's recommended that it be allowed to sit for three days before slicing to allow the flavors to set in, however it can also be served once it has completely cooled.http://allrecipes.com/recipe/schnitzbrot-german-christmas-bread/detail.aspx

To make schnitzbrot at home, you'll need to gather your ingredients, prepare and bake the dough, then slice and serve. Start to finish, you'll need about five hours to make this Christmas treat.

• 2 packets active dry yeast
• 1 cup warm water
• 1/4 cup sugar
• 9 cups flour
• 9 oz. mincemeat
• 1 1/2 cup prune juice
• 1/2 cup, plus 3 tsp. butter
• 1 cup raisins
• 1 cup prunes
• 1 cup walnuts, chopped
• 1 cup brown sugar
• 2 tsp. salt

1. Combine the yeast and warm water in a large mixing bowl. Allow to sit for about five minutes or until frothy.
2. Add in the sugar and three cups of the flour. Mix until well incorporated.
3. In a medium saucepan, combine the mincemeat and prune juice.
4. Bring to a boil and cook for about one minute, then remove from heat.
5. Stir in the butter, raisins, prunes, walnuts, brown sugar and salt. Allow the mixture to cool.
6. Combine the fruit mixture with the flour-yeast mixture.
7. Add the remaining flour, one cup at a time, until a soft dough forms. You may need to transfer the dough to a floured surface to knead the entire amount of flour into the dough.
8. Place the dough in a greased bowl and allow to rise, covered, for about 90 minutes.
9. Place the dough on a lightly floured surface and knead briefly. Place it back in the oiled bowl and allow to rise again, about an hour.
10. Grease three 9x5-inch loaf pans.
11. Divide the dough into three equal portions and knead into a loaf shape. Place one loaf in each of the pans.
12. Spread butter gently over each loaf, cover and allow to rise a third time, about an hour again.
13. Preheat your oven to 300 degrees F.
14. Bake the loaves for about an hour, then reduce the heat to 250 degrees F and bake for 30 minutes.
15. Allow to cool briefly in the pans, then invert them to remove the bread. Place on a wire rack to cool completely.
16. Slice, serve and enjoy.

1. For extra fruit, cook dried apples, pears and prunes in water, reserving the juice to add to the dough later.http://www.recipelink.com/mf/0/26191
2. Candied citron, candied orange peel, currants and figs can also be added in to the dough for additional fruit flavoring.http://www.recipelink.com/mf/0/26191
3. For a more robust flavor, add a teaspoon each cloves, cinnamon and/or nutmeg.http://www.cooks.com/rec/view/0,164,155179-243199,00.html