RECIPE / GERMAN VOLLKORN BREAD

Multigrain with seeds

Day 1:

• 230 g unbleached white flour (bread flour)
• 2 g fresh (or 4 g dry yeast)
• 145 ml water

Day 2:

• 250 g stoneground organic whole wheat flour
• 60 g organic rye flour
• 12 g sea salt
• 14 g fresh yeast (or 28 g dry yeast)
• 230 ml lukewarm water
• 20 g molasses
• 60 g organic sesame seeds
• 60 g organic pumpkin seeds
• 60 g organic golden flax seeds
• 60 g organic sunflower seeds

Directions:

Combine the white flour, yeast and water and knead it to a smooth dough (approx. 2 – 3 min), cover the dough in a container or mixing bowl and allow it to ferment at room temperature for 16 – 20 hours…

Working Method

Day 1:

Combine the white flour, yeast and water and knead it to a smooth dough (approx. 2 – 3 min), cover the dough in a container or mixing bowl and allow it to ferment at room temperature for 16 – 20 hours.

Day 2:

Combine the pre-dough from the previous day with the whole wheat flour, rye flour, salt, molasses, yeast and water and knead all together until smooth and elastic and a good gluten network is established (approx. 8 – 10 min).

Add at last the seeds to the dough and knead them in for a minute.

Cover the dough and allow it to ferment and double in volume for approximately 60 min.
Split the dough in two pieces and shape them round into a ball, allow to rest again for 10 min and shape the doughs then into their final shape (round, loaf pan or oblong).

Place the finished shaped dough’s in a warm area, cover to prevent from drying out and allow them to rise to their double volume once again.

Bake at the breads at 400 F for approximatly 30 – 40 min.

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Ginger-Orange Stollen

Ginger-Orange Stollen
Yield:  2 to 4 loaves (24 to 32 servings)
Time:  About 6 hours, mostly unattended, plus time to let the stollen sit before serving

1 cup golden raisins
1 cup dried cherries
1 cup chopped crystallized ginger
1 cup sliced or slivered almonds
⅔ cup orange liqueur (like Grand Marnier or Cointreau)
1¾ cups (3½ sticks) butter
⅓ cup milk, preferably not skim
4 cups all-purpose flour
1 cup sugar
1 tablespoon grated orange zest
2¼ teaspoons instant yeast or one ¼-ounce packet active dry yeast
2 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon salt
¼ teaspoon ground nutmeg
2 large eggs
1 teaspoon vanilla extract
Oil or butter for greasing the bowl and baking sheet
1½ cups powdered sugar

1. Combine the raisins, cherries, crystallized ginger, almonds, and orange liqueur in a medium bowl. Stir to combine, cover, and let sit at room temperature while you make the dough or overnight if time allows.

2. Meanwhile, put 1 cup (2 sticks) of the butter and the milk in a small saucepan over medium-low heat and cook until the butter melts (or combine the butter and milk in a microwave-safe bowl and microwave in 30-second intervals until the butter melts). Combine the flour, ¼ cup of the sugar, the orange zest, the yeast, 1 teaspoon of the ground ginger, the cardamom, the salt, and the nutmeg in a large bowl. When the butter mixture cools to 100°F—about the same temperature as the inside of your wrist—add it to the flour mixture and stir with the dough-hook attachment of a stand mixer or by hand. Lightly beat together the eggs and vanilla and stir them into the dough.

3. Knead the dough with the dough-hook attachment of a stand mixer or by hand until it feels smooth and elastic, about 10 minutes. Grease a large bowl (it’s fine to use the same one you mixed the dough in), add the dough, and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise for 1½ to 2 hours.

4. Punch down the dough and add the raisin mixture. Knead the dough in the bowl with the dough-hook attachment of a stand mixer or by hand until the fruit, nuts, and ginger are evenly incorporated. (The dough will be sticky.) Grease a baking sheet and shape the dough, as well as you can, into 2 to 4 long, oval loaves on the baking sheet. Cover the baking sheet with a clean kitchen towel or plastic wrap, put it in a warm place, and let the loaves rise for 1 hour.

5. Heat the oven to 350°F. Uncover the baking sheet and bake until the loaves are golden brown, about 35 minutes (for smaller loaves) to 1 hour (for larger loaves). When the stollen is done, melt the remaining ¾ cup (1½ sticks) butter in a small saucepan over medium-low heat (or in a microwave-safe bowl in the microwave). Brush the tops and sides of the stollen with the butter while the loaves are still warm. Combine the remaining ¾ cup sugar and 1 teaspoon ground ginger and sprinkle over the stollen. Cool thoroughly. Sprinkle the powdered sugar all over the stollen, pressing lightly to help it stick. Wrap each loaf in foil or plastic wrap and let sit at room temperature for at least 1 day before serving

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Semmelkratzet (German Bread Pudding)

4 stale rolls, thinly sliced ('batzenstiegen'or 'zopfbrotschnitten' for preference)

3 eggs

250ml milk

100g raisins

60g butter

cinnamon mixed with icing sugar, for dusting

Heat the milk in a pan until lukewarm (body heat) then take off the heat. Whisk the eggs lightly then, whilst whisking constantly, pour in the milk in steady stream. Pour the resultant mixture over the sliced rolls and raisins (which should be arranged in a bowl). Set aside for the liquid to have plenty of time to soak in.

Heat the butter in a frying pan and when hot add the bread and custard mix. Fry until cooked through and the mixture is beginning to set. Transfer to a serving bowl and dust with the cinnamon and sugar mix. Accompany with stewd apples.

German Black Rye Bread

Recipe Ingredients:

5 cups  German Black Rye Bread Mix

1 3/4 cups  Warm Water

2 tbsp  Dry Yeast

Cooking Directions:

1. Add yeast to water and let sit 5 minutes.

2. Add mix & stir till all drys are wet. Cover and rest 25 minutes.

3. Mold for pan. Proof 45-50 minutes or 1 inch above pan at 100 with enough moisture so dough is not dry to touch.

4. Bake at 375-400 for approx. 25-30 minutes.

5. Cut recipe in half for bread machines

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Semmelknoedel Recipe (German Bread Dumplings)

This German Semmelknoedel recipe was originally developed as a way to efficiently use slightly stale bread and rolls (Semmel) for additional meals, but they are so popular now that many German cooks deliberately set new rolls aside to dry out for use in these delicious bread dumplings.

These large, savory, spherical dumplings can vary in size from golf-ball to grapefruit sized, depending on the chef’s preferences. I always make billiard-ball-sized dumplings, since I feel they are the easiest to roll/squeeze with two hands, and they cook and reheat well.

They also freeze well (after cooking), and can be reheated quickly in the microwave. As a kid, I used to love heating one up as a snack.

Try them with Jaegerschnitzel, Goulash or any other saucy dish. Or drop one in a bowl of beef, chicken, or vegetable broth for a delicious Semmelknoedelsuppe

Ingredients:

8 cups cubed day-old Bread (Baguette or Hard Rolls)

3 Eggs

1/2 cup Butter (melted)

1 Tbsp finely minced Parsley

1/2 tsp Salt

Instructions:

Heap Cubed Bread in a large mixing bowl
Lightly beat Eggs
Mix Eggs, Butter, Parsley and Salt
Thoroughly wash hands
Pour mixture over Cubed Bread
Use your hands to blend, mix and mash mixture
Continue mashing until evenly moist
Be sure to mash or remove any dry pieces in mixture

Roll mixture into tightly-packed, billiard-ball-sized dumplings
*keep in mind that they will expand slightly when boiled
Cover dumplings and set aside for 1 hour

Fill large pot halfway with water and bring to light boil
Using a spoon, set dumplings, one-by-one, in boiling water
Allow dumplings to boil 15-20 minutes
Remove from water with slotted spoon and pile on serving dish
Drain excess water from dish before serving.

Great with Jaegerschnitzel, Goulash or any other saucy dish. Or drop one in a bowl of beef, chicken, or vegetable broth for a delicious Semmelknoedelsuppe

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