Bremer Klaben - a North German Christmas Bread

What is Bremer Klaben?

Klaben is a sweet bread made from a dry yeast dough, studded with raisins, candied citrus peel, and nuts. It's a specialty of the town of Bremen in Germany, and this German Christmas bread is traditionally enjoyed from October through December.

Bremen is an old Hanseatic city in northwest Germany and home to the famous Bremen Town Musicians, a fairy tale written by the Brothers Grimm.

Klaben isn't only eaten in Bremen but is also very common in the state of Lower Saxony, which surrounds Bremen. It's a popular Christmas market treat in the region.

Since 2009, the term "Bremer Klaben" has been protected under European law. Only products produced in Bremen and the surrounding regions are allowed to be called Bremer Klaben. [Source: Wikipedia-Bremer Klaben]

As an English speaker, you would pronounce Bremer Klaben as "KLAH-ben."

What is the difference between Dresdner Stollen and Bremer Klaben?

Some refer to Klaben and Stollen as two winter brothers from the north and south. They're not that different. Both are made from a heavy yeast dough and are studded with almonds, lemon, and orange peel.

However, there are five main differences between the two Christmas breads.

1. Klaben contains more fruit than Stollen, whereas Stollen has more sugar in the dough. Klaben has a moister texture than Stollen, which is drier and more crumbly.
2. Stollen is baked in an oval shape and folded in half to create its iconic form. Klaben is baked in a rectangular bread tin.
3. After baking Stollen, you brush it with melted butter, sprinkle it with sugar, and dust it with icing sugar.
4. Bremer Klaben is left plain after baking or brushed with egg white to make it shine. You can eat Klaben with savory toppings like butter and salt, mettwurst (smoked sausage), cheese, or on top of German black bread. Stollen, on the other hand, is eaten exclusively as a sweet treat.

History

The first official mention of the "Bremen Klavenbecker" was in 1593, though the tradition may be even older. Bremen was an important trade route during the Middle Ages, which explains the access to exotic ingredients like lemon and orange peel.

The high fat content and low liquid content in Klaben made this sweet Christmas bread incredibly durable, perfect for sailors to take on their long journeys at sea.

Today, a beloved tradition continues: the first Klaben of the year is sliced in Bremen's famous town square each November at exactly 11 am, when the Cathedral bell rings. Every year, exactly 100 meters of Klaben is prepared, with all profits going to charity.

How to make Klaben

Bremer Klaben is usually baked in a longer and narrower rectangular form than what I used. I learned the secret to a perfect Klaben is to evenly distribute the raisins in the dough (which I failed at). You can achieve this by kneading the dough by hand.

Ingredients you'll need:

For the detailed instructions and exact measurements, please jump to the printable recipe card

The klaben cake is made from a thick yeast dough made from water, instant yeast, granulated sugar, and all-purpose flour. The cake only has a little sugar because a lot of the sweetness comes from the marzipan, candied lemon and orange peel, and the raisins that are soaked in rum the night before. The chopped almonds give the Klaben a coarser texture. A pinch of salt balances the flavors.

4 Easy Recipe Steps:

1. Soak the fruit: The day before (or at least 1 hour ahead), soak the raisins, candied lemon and orange peel, and almonds in warm water mixed with rum.
2. Make the dough: Mix yeast and sugar in lukewarm water until bubbly, then knead together with butter, flour, salt, lemon zest, and marzipan for 10 minutes. Let the dough rise for 60 minutes in a warm place.
3. Add the fruit and shape: Drain the soaked fruit mixture and fold it into the dough until evenly distributed. Place the dough in a greased rectangular bread pan and let rise for 30 minutes.
4. Bake: Bake at 180°C/350°F for 60-70 minutes until a skewer inserted in the middle comes out clean.

How to serve

There are many ways that Klaben is served. Some like to eat it without any topping. However, others like it eat it, spread with butter. Others place it on top of "Schwarzbrot" (dark rye bread). Another option is to eat it with "Mettwurst" which is a raw smoked German Sausage. I like to eat it on its own or spread it with a little butter.