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Feb 102016
 

This German Wheat Rye bread is made out of 3 different kinds of flour. The two types of flour most commonly used for bread in Germany are wheat flour Type 1050 and rye flour Type 1180.
Special flour types are not available in US supermarkets but are quite common in Germany. Also yeast is used fresh and here in the USA the dry yeast is more common. Check out this website to find a retailer who sells fresh yeast: - Find Fresh Yeast -
In general always use UNBLEACHED FLOUR.
Find more information ALL ABOUT YEAST

US                                             Germany
white rye                               Typ 997
medium rye                         Typ 1150 or 1370
rye meal (pumpernickel)   feiner Roggenschrot  (fine crushed grain)
rye chops (cracked rye)     grober Roggenschrot  (coarse crushed grain)

For many mixed rye/wheat breads one of the medium rye is used (Typ 1150 or 1370) - Find more info here: All About German Flour

wheat rye bread

Ingredients
150 g rye flour Typ 1370 - US medium rye
350 g wheat flour, Typ 550 - US All purpose
500 g wheat flour, Typ 1050 oder 1200 - first clear flour - Find it at King Arthur -
Information:
First clear flour is what remains after milling patent flour, giving it a darker color and higher mineral content. Traditionally, Jewish bakeries used first clear flour to bake their rye breads – the protein in first clear balances the lack of gluten in rye flour to give rye breads loftier rise and better chew. Combine first clear flour with flours that typically produce denser loaves (like whole wheat, rye, or spelt). It'll improve the rise and final texture of your baked goods.
800 g water
10 g yeast, fresh (see table for dry yeast - All about yeast -)
20 g salt

Baking Instructions
- mix all flours.
- mix yeast with 200 g water and some flour to make the pre-dough, let it rest for 2 hours (cover the bowl with a towel).
- knead pre-dough with remaining ingredients to a soft dough and let rest for 1.5 hours; every 30 min you need to fold the dough.
- pre-heat oven to 240 C or 460 F (yes, this is correct, you will reduce the heat after 10 min; high heat is needed at the beginning to get a nice crust, you can even go higher with the heat but never forget to reduce it!).
- divide dough in 2 pieces of same size and with some flour shape each of them round - so you have 2 loafs.
- place them on a baking grid and bake them for 10 min then reduce heat to 200 C or 390 F - bake for another 50 min.

 

How to fold the pre-dough

How to round the dough so you get a round loaf

 February 10, 2016  Posted by at 4:13 pm Wheat Rye Bread Tagged with: , , , , ,  No Responses »
Feb 102016
 

 

spinach spaetzle

Ingredients Spinach Spaetzle
200 g flour
salt and nutmeg to taste
2 eggs
225 g frozen spinach, very fine

Cooking Instructions Spinach Spaetzle

- thaw spinach, drain it and with a sharp knife chop it fine if necessary, you need a very fine spinach.
- mix all ingredients in a bowl and with a hand mixer mix until you get a somewhat thick dough.
- bring water with some salt to a boil.
- by using a spaetzle maker make the spaetzle with half of the dough.
- when the spaetzle are swimming at the surface remove them with a slotted spoon or skimmer and place them in a sieve, rinse with cold water.
- do the same with the second dough batch.

The spinach spaetzle can be served as a side dish for Goulash, beef or pork roast or Rouladen with gravy. You can also serve them as a main dish with fried onions and cheese on top. Instructions:
Peel 2 onions and cut them in fine slices.
- in a skillet melt clarified butter, add onions and fry them on low - medium heat until they are brown, this can take up to 30 minutes.
- grate Swiss cheese, cheddar or older Gouda.
- in a separate skillet melt some butter, add spaetzle, place spaetzle in a fire proof form, add the cheese and  broil for 1-2 minutes on high heat or until cheese has melted.
Serve with onions on top.

You can use a Spaetzle maker or make the Spaetzle from scratch.

       

 February 10, 2016  Posted by at 3:09 pm Spinach Spaetzle Tagged with: , , ,  No Responses »
Feb 082016
 

The Bratwurst Sauerkraut Pan dish is very easy to make and a different way to make Sauerkraut with Bratwurst. This is great for the Oktoberfest but you will love it as a dinner on a cold winter's day as well! In Germany we like to use a pan and add all the ingredients, let it cook until it is done. If you use sausages such as Frankfurters or Wieners add them 5 min before the dish is done. Find the German Sauerkraut at Cost Plus or selected supermarkets. Whole Foods Sauerkraut is as good as the German one. Happy Cooking!

sauerkraut bratwurst dish

Ingredients
6 sausages such as Bratwurst, Frankfurter or Wiener, pre-cooked; if you use raw, uncooked sausages you cannot slice them and you would fry them as whole
500 g Sauerkraut
6-8 potatoes, depending on size
salt, pepper, caraway seeds (optional) to taste
1/2 Liter liter vegetable or beef broth

Cooking Instructions
- cut sausages in slices and brown them in clarified butter (not for wiener or Frankfurter sausages)
- peel potatoes, cut in small cubes, add to the sausages and fry for another 5 min.
- add the Sauerkraut, mix well and fry for another 5 min.
- add the broth, mix well, cover the pan, add sliced Wiener or Frankfurter sausages, let simmer until potatoes are soft.
- spice to taste.

   

 February 8, 2016  Posted by at 10:25 am Bratwurst Sauerkraut Mix Tagged with: , , , ,  No Responses »
Feb 072016
 
Carrot Kohlrabi Stew with Bratwurst

The carrot kohlrabi stew with bratwurst is great for a cold day’s dinner.  In Germany we call such a dish Eintopf. If you cannot find Kohlrabi use leek which is sliced and added to the soup 6 minutes before it is done. Kohlrabi is also called German turnip  and can be eaten raw or cooked. … read more …

 February 7, 2016  Posted by at 7:52 pm Carrot Kohlrabi Bratwurst Stew Tagged with: , , , , , ,  No Responses »
Jan 302016
 
Orange Cake

Ingredients Orange Cake 4 eggs 250 g sugar 200 ml sunflower oil 200 ml orange juice (unsweetened) zest of 2 oranges (organic) 300 g flour 1 package baking powder (o.7oz) Glaze: 100 g powdered sugar orange juice Baking Instructions – grease a form such as pound cake form, Gugelhupf form or the wreath form, keep … read more …

 January 30, 2016  Posted by at 8:58 pm German Recipes, Orange Cake Tagged with: , , ,  No Responses »
Jan 262016
 
Raspberry Chocolate Cake

The raspberry chocolate cake is super easy to make and is a great cake for baking beginners. You can use different fruit such as blueberries or apricots. Of course fresh fruit would be the best but it works very well with frozen fruit too. This is an authentic proven German recipe. Happy Baking! Ingredients Raspberry … read more …

 January 26, 2016  Posted by at 8:53 pm Raspberry Chocolate Cake Tagged with: , , , , ,  No Responses »
Jan 182016
 
German Strawberry Cremeschnitten

German Strawberry Cremeschnitten – This original German cake recipe is a variation of the classic Cremeschnitte, we just add strawberries and it is a new cake.  It is made with phyllo dough which is on the bottom and top of the cake. In between there is a creamy layer of pudding, heavy cream and strawberries. … read more …