German Rye recipes??
Autumn
Vollkornbrot . I have been buying some really expensive bread at the health
food store, about $4 for a mini loaf with about 10 slices of really thin
bread. I am allergic to wheat and this is the first thing I have found that
I really like and is wheat free. I would love any recipes for German rye
breads. I have seen whole grain rye, pumpernickel, and other styles.
Thank you.
Jann
RsH
As you will find in the material below, vollkornbrot does NOT have to
be a rye bread. It is a whole grain type bread, and usually has rye in
it, but the recipes below show that rye is only part of the flour used
in most cases. Note that you can use any combination you choose, and
that the first recipe after the BBC article includes wheat flour,
likely to give the yeast something to work on!
RsH
http://www.bbc.co.uk/dna/h2g2/A471340 is the following article...
[Two recipes follow the BBC page]
Created: 7th December 2000
German Bread
The Germans are very proud of their baking culture. The word Brot
translates to mean 'bread', pain, pane, hleb and so on, but, more than
any other word ever translated, it conjures up a completely different
concept in the mind's eye of the reader, depending on the culture
they've come from:
* The French picture a flûte.
* The British, a white tin or bloomer.
* The Italians, the somewhat more substantial ciabatta.
* In India, you have flat loaves, baked using ground lentils.
* In Turkey or Iran you'll find a flat loaf more like a deep pan
pizza base.
* The ancient Romans wound a very simple flour and water dough
round a stick and baked it over a fire to be eaten the next
day.
* And the German visualises a very heavy, very strong-tasting
rye-based loaf of very dark, very densely textured bread. It seems
that in Germany bread is a foodstuff, whereas everywhere else in
Western Europe, the Near, Middle and some parts of the Far East (not
to mention the American version, which defies description) it is
either a necessity, an instrument for eating dishes with a high liquid
content or just there so you don't have to spread your jam on your
fingers.
There is a great choice of bread for all tastes and pockets available
in Germany. As mentioned above, the main ingredient is usually rye
flour. This gives a sour, strong taste, which is down to the
ingredients and the technique used to cook it, which is not like the
yeast-and-wheat-flour method known elsewhere. The denseness is due to
the fact that the heavy flour does not rise so readily.
The base is a Sauerteig (sour dough). This is made by mixing rye flour
and water and leaving it to stand for almost a week. The bacteria that
form (if you're lucky) create the sour-tasting catalyst, which causes
the bread to rise. For a recipe and more information about the Danish
version of this check out Danish Rye Bread.
Housewives who make bread will have a continuous culture going and
will share it among friends in the neighbourhood. As the dark, heavy
German bread keeps for up to a week, baking need only be done on
Saturdays.
The Baker's Shop
The Baker's Shop (Bäckerei) is marked by a Brezel-shaped sign hanging
outside. Even Germans, as well as visitors, may need help here,
because the regional names for everything are so varied.
There will be a baker's shop on nearly every street corner. They're
open at 6am and close at 6pm, but the bread is usually pretty much
sold out by the afternoon.
Just go in and smell!
Loaves are arranged at the back, sweet pastries and rolls in the
glass-fronted counter. Some people may be shocked to see the sales
assistants taking the unwrapped loaves from the shelves with their
bare hands and dropping them into a paper bag, but no one ever died
from eating bread as far as this Researcher knows. These shops very
rarely bake their own bread, instead they're branches of a real
bakers, not very far away and the bread comes to the shop direct from
the oven. The same bakers usually bake the bread sold at the bakery
counters of supermarkets.
If you buy a loaf, the assistant will immediately offer to cut it for
you - Geschnitten? or Schneiden? she will say. Most families have an
electric bread-cutting machine at home and will not need this. You
should probably only accept this offer if you are feeding a large
group and are in a hurry. Cut bread dries out quickly and the German
bread is already quite hard, solid and chewy.
Also, when catering for groups, remember that this bread is very
filling. The phrase 'six slices a day is the well-balanced way'
doesn't apply here - two or three slices will make a full meal with
cheese or ham or cooked meats (German Wurst) for a normal appetite.
Types of Dough
* Roggenmischbrot - is rye mixed with wheat or other flour. This
is the most common and cheapest type of bread. It has a light colour
and texture and is sold in loaves of one (Einpfunder) or two
(Zweipfunder) pounds. It does not keep for long once cut.
* Weizenmischbrot is a light-coloured bread, with different
proportions of wheat and rye from Roggenmisch.
* Bauernbrot - is similar to Roggenmisch, somewhat lighter,
tastier and slightly more expensive.
* Weißbrot - is simply white bread. It does not cut or toast
quite like the type of bread sold in Britain, though, but has a good
flavour when absolutely fresh.
* Vollkornbrot - uses the whole grain. In some versions the
grains are ground finer, some coarser. If you prefer the finer grain
for easier digestion, or the coarser to get the old bowels moving, you
could ask to see the inside of a cut loaf. Vollkorn can of course be
applied to any type of grain.
There are various proprietary names for other types of doughs using
different mixtures of grain: some local ones in southern Germany
include Kraftkorn (grain for strength), Sechskorn (six grain), or any
other variety with a number indicating the types of grain involved in
the mixture.
Some specialist bakers will also sell Laugengebäck. This is made by
boiling white bread in salt water before it is baked. This gives the
delicious and practical Brezel its texture, but is also available in
roll form, or a small stick, or a complete loaf. Special Brezel stands
will sell Brezel spread with butter, or even with cheese, or the
sticks are baked with cheese on top. It's the done thing to eat these
walking along the street, or alternatively you can buy ten and take
them back to the office to eat with coffee.
Shapes of Loaves
White bread is sold as Baguette or Stangenweißbrot (French stick) or
Kasten (tin) but can also be obtained in an oblong shape, baked loose
on the tray, like a bloomer. Some bakers have also started offering
ciabatta which is based on the Italian bread, the shape is similar to
the bloomer, an elongated oval, but the dough is a light wheat dough,
coloured slightly yellow.
Bauernbrot2 is usually round; the others mentioned above are generally
sold in the shape they grow into when baked loose on a tray.
Rolls
The choice of rolls available in Germany really is a treat for
visitors, because there is almost as great a choice as for bread. Just
point to whatever you want. A good choice is a mixture of dark rolls,
although for breakfast you may prefer white rolls for a lighter meal
and for eating with jam, marmalade or honey. Indeed, plain white rolls
are baked continually in the shops, on trays delivered from the
bakery, so these are readily available. Also, because they are
available in the shops at 6am, fresh rolls are guaranteed. (This will,
of course, also apply to hotels, etc.)
Milchbrötchen (milk roll) are one type of soft white roll, but others
are often full of air and are sometimes derogatively called Wasserweck
(water rolls).
It is polite to tell the girl before you start how many rolls you
intend to buy, so she can get the right size bag ready. If you're
buying over 20 rolls, it might be a good idea to reserve some the
evening before. You can pay when ordering or when you come to pick
them up. Give your name, to simplify matters, or in case someone else
comes to pick them up.
The biggest problem with rolls is what to call them. You can never go
wrong with the word Brötchen - the word is difficult to pronounce, but
is universal across the country. It is the diminuitive of Brot/bread.
So squash the 'o' sound to an 'er' sound and don't struggle with the
'ch' too much, 'sh' will do. Further north, you can substitute the
'ch' for 'k'.
You might also hear the words:
* Semmel in Bavaria (in the south east of Germany), so that
Brezelnsemmel is a Laugenbrötchen).
* Weck in Baden and the Palatinate (in the south west of the
country).
* Weckle can be heard in the south. As the 'le' is a diminuitive,
you will find the sound used for everything there, including
the endings of most surnames.
* Schrippen is a Berlin term.
* Rundstücke are found in Hamburg, (literally meaning 'round
pieces')
The Shape of the Brezel
There are many stories for the origin of the traditional shape of the
Brezel. It is a kind of knot made from a long thin roll of dough,
crossed over twice and the (thinner) ends pressed into the thicker
middle bit, making it look something like the letter 'B'. The usual
explanation for its shape is that some high Churchman commissioned a
baker to make something to represent the Trinity. The Brezel has three
spaces between the parts of the knot. This makes it very practical for
children and for eating in the street generally, you can hook it round
your little finger while reading the paper.
The Brezel is about the size of a man's hand and the wider part of the
dough is soft. It is only very remotely related to the hard and dry
pretzels you get at parties. These are also sold in Germany, but not
in kiosks on the street, you'll find them instead on the supermarket
shelf alongside crisps and breadsticks.
Coverings
It might be easier to point out the loaf you'd like by telling the
sales assistant what it looks like. It could be covered with any of
the following:
* Mehl - flour
* Sesam - sesame seeds
* Kümmel - caraway seeds
* Mohn - poppy seed
* Haferflocken - rolled oats
* Sonnenblumenkerne - sunflower seeds
* Kürbiskerne7 - pumpkin seeds (these are dark green)
* Salz - salt (found on Brezels)
* Leinsamen - linseeds (small and dark brown, like shiny
cress seeds)
Shop-bought Bread
Some types of bread are not available from the baker's. For example,
you may not find the legendary Pumpernickel. This is available in
supermarkets in packets. It keeps for an extremely long time, is
usually tightly wrapped in foil and is even sold in tins. It is well
worth trying. Eat it just with butter, or Philadelphia cheese, or jam.
On the shelves nearby you will find other variations on the
Pumpernickel theme. Once you have got used to the idea of black
breads, you will be surprised at how juicy and tasty they are. Again,
here, the same rule applies - the breads are very filling, and a
packed lunch with two sandwiches of black bread and ham or cheese will
certainly keep you going for a good long time. The advantage of these
is that they are only sold in slices and you can keep them in your
drawer or fridge at the office or just whip up a sandwich quickly
before leaving for work or school in the morning.
The dark colour of the bread also means that it is also decorative
when arranging buffet trays of sandwiches.
Baking your Own
In small villages in the south of Germany it is still quite common -
and it's becoming more popular again - to bake bread in a kind of
Gemeindebäckereien (parish bakery). Often the village administration
runs a small Holzofen or bakery made up of one or two ovens made from
a special kind of stone. The ovens are filled with pinewood in
specific dimensions (which helps determine the exact heat). After
everything has burnt down the ashes are swept away with a broom.
This is when the village baking event begins. All the breadmakers in
the village have made their dough at home. Everyone can make exactly
the amount of bread they need and the shape they want. Then they'll
gather at the bakery and the loaves are put into the oven with the
heated stones. The difficult thing is to place the loaves the correct
distance from each other. If you have too many or too few loaves the
heat gets out of control. Usually the bread bakes for roughly two
hours, but the baking time should actually correspond to the gaps
between the loaves. Therefore it's important that one person is
responsible for the baking.
This is more of a social event than a culinary one, as everyone meets
up on a Saturday morning and can have a good gossip.
Normally this village service is free, apart from a small fee of 50
Pfennig per loaf paid to the baker.
Graphic supplied by Community Artist Clelba
1 The letter 'ß' is equivalent to 'ss' and is pronounced that way,
ie Weißbrot is pronounced 'vice broat'.
2 Bauernbrot is pronounced 'bowernbroat'.
3 Mehl is pronounced 'male'.
4 Sesam is pronounced 'say sam'.
5 Kümmel is pronounced 'cue mel'.
6 Mohn is pronounced 'moan'.
7 Kürbiskerne is pronounced 'cure biss cairner'.
8 Salz is pronounced 'saltz'.
9 Leinsamen is pronounced 'line sarmen'.
ENTRY DATA
Written and Researched by:
Trillian's Child
Edited by:
Archangel Silly Willy
Referenced Entries:
Bread
Germany
Danish Rye Bread
Yoghurt Soda Bread
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------------------------------------------------------------
Per Google and a translation of a recipe for Viollkornbrot...
This first recipe would be making about 4 one pound loaves, based on
the weights shown.
Whole-meal bread
* One takes:
* 280 gram rye pellet [Dark Rye]
* 280 gram wheat pellet [whole wheat]
* 500 gram weizenmehl type 405 [white flour]
* 140 gram of flax seed
* 140 gram sesam [Sesame seeds]
* 100 gram of sunflower cores [sunflour seeds
* 1 essloeffel salt Tablespoon Salt
* 3 cube fresh yeast 2 packages active dry yeast
* 1 litre of buttermilk, lukewarm
* 250 gram carrot herb
All salt and the carrot herb into a dish to flour places, grains,
give, dissolve and likewise in addition give the yeast in the warm
butter milk.
Everything with a handruehrgeraet well mix and lengthen into a baking
tin of 36 cm give, in the pre-heated baking-oven with 130 degrees
CELSIUS 3 hours bake.
1 hour before end of the baking time bread with aluminum foil cover.
Tastes excellent and always succeeds.
with the best desires of Klaudia & Theo: -) to 22.01.04
--------------------------------------------------------------------
Another recipe for the same bread type is as follows...
juicy whole-meal bread in the Roman pot
* One takes:
* 1250 gram geschrotetes grain
* 850 gram rye + 400 gram wheat, Dinkel, green core)
* 1 essloeffel salt [tablespoon salt]
* 1 essloeffel honey [tablespoon honey]
* 1 cup sauerteig [sourdough]
* approx. 1250 ml water (dte, apple wine, coffee, beer...)
* various grains, Nuesse, butter, sesam
[grains, nuts, butter, sesame seeds]
1.ANSATZ:
In the evening I pour 2/3 of the pellet mixture into a bowl, give
salt, honey, sauerteig and ¾ l water in addition, blend everything
well and place it against a warm place.
2.WEITERVERARBEITEN:
On the next morning first again 1 cup sauerteig is taken, then I add
the remaining pellet, give sunflower cores, Nuesse or the like in
addition, pour approx. 1/4 l coffee to it and fill the paste into the
prepared forms. The forms with the mash-like pellet still 1 hour with
50OC in the baking-oven and can then a good hour must go with 200
degrees will bake. Falls!
3.BACKFORM:
Roman pot (soil and cover) waessern, dry, einbuttern and with sesam
scatter.
That is my absolute favourite bread, if one does not have a "old"
sauerteig can one in the supermarket or reform house (evtl also with
the baker) the first portion acquire.
Christel 21.07.99
=======================================================
<r...@idirect.com>
Copyright retained. My opinions - no one else's...
If this is illegal where you are, do not read it!
Joschi K.
Quite interesting to read about German BROT-KULTUR (bread culture)
while being used to it from dayly life <g>.
Do I live in an exotic biotope? Well...
My experience is that most of the famous German bread meanwhile is
beeing baked in bread factories and it tastes more or less the same in
every shop. Compared to regular American supermarkets we still do have a
great variety in different kinds of bread...
I prefer the bakeries where the production is done directly behind the
selling place, not in an industry-like manner. Meanwhile those places
are hard to find in urban areas. This bread is rather unique and in most
cases better than the by-the-thousands-loafes you can buy everywhere.
Until now I know of only two recipes that use 100% rye:
"Vollkornbrot" by Jeffrey Hamelman in "A Baker`s Book of Techniques and
Recipes" p. 217.
And another one in
Peter Reinhard
The Bread Bakers Apprentice
Pure rye bread or so. Page unknown.
If you find these in your local library you have two very good
(american) german-style recipies.
Have fun and a succesfill baking.
Joschi (from Bavaria)
Ulrike Westphal
========== REZKONV-Rezept - RezkonvSuite v0.98
Titel: German Schwarzbrot
Kategorien: Brot
Menge: 1 Rezept
For 1 Pan with lid 25 x 12 x 9,5
-- cm,
Capacity 2,4 l suitable for about 1230 g
-- rye-dough:
============================== STARTER ==============================
235 Gramm Sourdough starter (rye sourdough 50 % rye, 50 %
-- water)
194 Gramm Coarsely ground rye (rye meal)
147 Gramm Water
============================ BREAD-DOUGH ============================
353 Gramm Fine ground rye
15 Gramm Salt
250 Gramm Water
1 Teel. Bread spice, a mixture of ground caraway,
-- coriander , fennel and/or anis
============================== QUELLE ==============================
translated *RK* 28.02.2004 von
Ulrike Westphal
Starter : The day befor baking: Mix the ripe sourdough with water
and coarsely ground rye in a bowl ,cover and let ferment for at
least 18 h at room temperature.
Dough: baking day: Mix all ingredients for the bread-dough with the
whole starter for 30 minutes with the dough paddle (not the hooks).
The dough will get lighter and looks like thick batter. Let rest for
20 minutes.
Put the sticky dough with wet hands into the pullman pan and and
smooth the surface. Before you close the lid, poke a few 1/2 cm deep
holes in the top of the dough with a serving fork or skewer. Close
the lid and proof the dough for 3 to 4 hours at room temperature.
Heat the oven to 140 ° C (284 °F) and bake the bread with the closed
lid for 4 hours. Remove the bread from pan and wrap into a linen
cloth and cool on a rack. After cooling you put it (wrapped in a
bread-box (I have one of stoneware, but Tupperware will do) and wait
for two days. Then slice it very thin and enjoy it.
=====
Ulrike from Schleswig-Holstein (North Germany)
"Autumn" <leaves_o...@hotmail.com> schrieb im Newsbeitrag
news:VPF5e.20911$DW....@newssvr17.news.prodigy.com...
qahtan
Volkornbrot
3 cups 5 or 7 grain cereal
1 cup whole wheat flour
2 tsp baking soda
1 tsp salt
1/2 cup molasses
3 cups hot water
Combine dry ingredients. Stir molasses and hot water into dry
ingredients. Let stand overnight. Turn mixture into small loaf
pan. Cover pan tightly with aluminum foil. Bake at 275 for 3 hours.
Cool in pan. Wrap and keep in refrigerator. Keeps 2 weeks. Does
not freeze well.
FREECYCLE MOM
"qahtan" <glory...@hotmail.com> wrote in message
news:Uuf7e.14640$8i6.4...@news20.bellglobal.com...
Jonathan Kandell
across america. I leave out the yeast and sometimes use half wheat
berries and flour.jk
PART A. EVENING BEFORE BAKING: Build starter, soak kernals
1. Starter:
Active-firm sd starter 3T 50g
Cracked rye [or rye-meal] 1 ¼ c 225g
Water, lukewarm 1 c 225g
Dissolve sd starter in water, then stir in rye meal. Ferment 8-12
hours. [Can ferment more.]
2. Soaked rye kernels:
Rye kernels 1/3 c 70g
Boiling water ½c+1T 130g
Mix and soak 8-12 hours.
3. Soaking cracked rye:
Cracked rye 2/3 c 105g
Salt 2 t 11g
Water, room temp 1/3c+1T 105g
Soak 8-12 hours.
PART B. DAY OF BAKING:
All the stuff from part A
Water 3/4c + 2T 195g
[I drain the rye kernels from A into a measuring cup and add enough
water to bring to 3/4c+2T]
Rye Meal 1 2/3 c 260g
Sunflower seeds, raw ¼ c 36g
Medium or dark rye flour 2T 25g
Instant yeast 1t
1. Mixing
Drain excess water from kernels into measuring cup and add enough water
to bring to indicated amount. Combine everything.
By hand: Mix this stiff heavy dough as long as you can with a wooden
spoon. When you get tired, let rest for 15 minutes and continue. Keep
doing this till you've actually mixed (i.e. don't count breaks) for
30 minutes total. It is finished when it looks pasty and is quite
sticky.
By stand mixer: Mix everything and begin mixing on lowest speed with
the paddle. Initially the dough will be like wet sand and very grainy,
but as mixing progresses the dough should become sticky and pasty and
more cohesive. The dough is fully mixed when it is very sticky and
cohesive, about 30 minutes.
2. Shaping
Heavily oil a 9 by 5" loaf pan. Scrape the dough into the pain in a
heap and pour some water into the now empty mixing bowl. Wet your
hands in the water and pat the dough flat in the pan, smoothing the
top. Cover with plastic and let proof at room temperature until it
rises to the top of the pan, 1 to 1 ½ hours.
3. Baking and aging
Preheat oven to 400F right after shaping. After it's done proofing,
wet the top of the loaf heavily with water and put pan in oven.
Immediately reduce temperature to 300F. Bake for 2 ½ to 3 hours.
When bread comes out of pan the sides of the bread should bounce back
when pressed. The bread will not brown much at all. [If you have a
thermometer, you can bring the bread to 207F and hold it there for 2
hours.]
Remove the bread from the oven, let it cool fully. Store in plastic
bag no less than overnight before eating. It actually takes two or
three days for it to really taste good. This will store indefinitely
in the refrigerator.