German Beer Bread – Original Bavarian Recipe
German Beer Bread is the best to be made with German beer and especially the Bavarian beer from Hofbrau which is one of the oldest breweries in Bavaria. Here is a little history of the Hofbrauhaus: The Hofbrauhaus was founded in 1589 by Herzog Wilhem V.
Since then the brewery and the Brauhaus are a historical location in Munich. Hofbrau are part of the Bavarian history and it is a 400 year old tradition to brew this beer that is been served at the annual Oktoberfest. We all know it by its abbreviation “HB”. Indeed it is part of Bavaria and the beer has created a life style with the beer garden, the food and the “Gemutlichkeit”.
The First Oktoberfest
Bavarian king Maximilian I. demonstrated that he is a generous man when his son Ludwig was going to marry Therese von Sachsen-Hildburghausen. For this wedding he sponsored a gigantic celebration for 40.000 visitors; it was in fact the first Oktoberfest and happened on October 17, 1810. The sensation of the fest was the horse race on a meadow in front of the city, and from that date on it was called the “Theresienwiese” (Wiese = Meadow), and from that day on, it had been decided that such a fest should be occurring every year.
It was the starting day of the famous Oktoberfest and it is happening yearly on the “Wies’n”, the former Theresienwiese. 2 years later, in 1812, a special beer was created: The Oktoberfest Beer. It is of a dark yellow color, and is more spiced, and contains more alcohol than the regular beer. Since then the Oktoberfest beer from Hofbrau has been the world most famous beer worldwide.
Germany is known for being the country with the best beer. It is because of the water they use, the hops and of course of their traditional recipes that are kept secret for hundreds of years. The beer does not contain any chemicals, nor unnatural ingredients. It is brewed per the rules that are quite strict in Germany (Reinheitsgesetz).
It is not strange that the German cook with beer! We found a recipe to make bread and the main ingredient is beer. Happy Cooking! And Prosit!
Ingredients German Beer Bread
360 g whole grain flour (rye, wheat or a mix of flours)
1 tsp baking powder (Dr Oetker)
1 tsp salt
1-2 tbsp honey (or to taste)
375 ml light beer such as original Hofbrau or Lager or any other light German beer
some melted butter
Baking Instructions German Beer Bread
– Pre-heat oven to 190°C or 375 F.
– Grease a bread baking form of size: 4 x 9 inches (10x20cm) generously with butter or layer with parchment paper.
– In a big bowl mix all dry ingredients very well, add the honey and then the beer. You could also dissolve the honey in the beer.
– Stir a little bit but not too much, this is would not be good for the dough. You need to have some clumps in the dough. Use a wooden spoon (no mixer) and stir several times.
– Pour dough in a greased pound cake form and bake for 30-45 minutes, until it has a light brown crust.
– Remove from the oven, and increase temperature to 220 C or 425 F.
– Release the bread fro the form.
– Place the bread on a baking tray, and because the bread is hot, any butter will melt right away, so spread the butter generously over the top and sides. This creates a very nice crust.
– Place back in oven and bake for another 5-10 minutes.
Available from Sept 1 – Oct 30
Tips
If you don’t like it sweet reduce honey or don’t use sweetener at all.
Dissolve the honey in the beer. The taste might be different according to the beer you are using. A light beer is recommended that is not too strong in taste.
Don’t use Guiness, Bock beer or ale.
Add if you like ham, onions, or garlic to the dough.
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Authentic German Cabbage Soup with Croutons
This is a delicious German cabbage soup for all seasons. Soem say it’s a soup for fall and winter but honestly, I think it doesn’t matter. Nevertheless cabbage is a popular fall/winter vegetable in Germany and can be used for many German recipes such as the German cabbage soup with heavy cream. Cabbage contains a lot of Vitamin C and can be preserved easily or make your own Sauerkraut – How to make Sauerkraut – Happy Cooking!
Ingredients German Cabbage Soup
1kg white cabbage
60 g butter
80 g bacon cubes (German Speck cubes)
1 tbsp sugar, 1 tbsp caraway seeds
200 ml dry white wine
1 liter vegetable broth (instant or home made)
– How to make Vegetable Broth –
200 ml heavy cream
2-3 potatoes, medium size
salt, pepper to taste
4 slices farmers bread or baguette bread
5 tbsp chopped chives
Cooking Instructions German Cabbage Soup
– Cut cabbage in quarters, remove hard parts and cut it in 1 inch wide stripes.
– Heat butter, add speck, sugar and caraway seeds with cabbage and saute it until transparent.
– Fill up with wine, broth and heavy cream, spice with salt and pepper.
– Peel potatoes and grate them, mix into soup, cover with a lid and let it simmer for 25 minutes.
– Cut bread into small cubes and fry it in a skillet in 1 tsp of butter until golden colored.
– Cut chives in small pieces and when soup is done sprinkle over soup on top of croutons.
German Mustard is the Best
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Swabian Pretzel Rolls – Laugen Weckle from Swabia
The Swabian Pretzel rolls are our favorite when it comes to the German baking culture! They taste best when freshly baked with some butter. There are US stores who sell the pretzel rolls but they are not quite the same. Some are too sweet and the brown crust is different. We found an authentic and proven recipe for you, you just need Natron which is part of the lye that makes the brown crust. Happy Baking!
Ingredients Swabian Pretzel Rolls
680 g all purpose flour (in Germany it would be Type 405, see below) – Find German Flour Here –
– Click here to go to All About Flour –
30 g fresh or dry yeast (1 package is for 500g)
approx. 400 ml water
2 tsp salt
1/2 tsp sugar
coarse salt to sprinkle – Find it Here –
3 EL Natron or food grade lye
Baking Instructions Swabian Pretzel Rolls
– Mix yeast with flour, salt, sugar and water. Amount of water depends on the quality of the flour, you might need less or more. So don’t add full amount of water. Start with half then add more as needed.
– Knead until you get a smooth dough. Place in a bowl, cover with kitchen clot, let rest for 30-60 min.
– Sprinkle flour on a smooth surface or a wooden baking board. Form the rolls (see the video how this is done properly as it is a special technique). One roll should weigh 75-80g.
– Let formed rolls raise for another 30 min. Form them, if needed, again.
– Pre-heat oven to 220 C (convection 190 C) or 420 F / 375 F.
– Place parchment paper on baking tray.
Make the Lye
– Dissolve Natron in 1 liter water and bring to a boil. Watch out, the water will get very foamy!
– By using a slotted spoon place 3 or 4 rolls into the lye and let boil for 1 min, turn them.
– Remove with slotted spoon and place on the baking tray.
– With a sharp knife cut the roll crosswise on top.
– Sprinkle with coarse salt.
– Bake on medium rack for 17-20 min.
Makes a Great Gift! The German Breakfast Box
Tip:
If you want to freeze the rolls don’t use the coarse salt. Add it before you will bake the rolls.
From the same dough you can also make pretzels or pretzel sticks.
What is Natron?
A naturally occurring mixture of sodium carbonate de-cahydrate (a kind of soda ash) and around 17% sodium bicarbonate (also called baking soda, NaHCO3) along with small quantities of sodium chloride and sodium sulfate. But it is not the baking soda as you find it in American super markets. It is a bit different. In the USA they use the food grade lye and Amazon carries it. It can be the alternative.
We found food grade lye on Amazon – Find it Here – It’s good for making pretzels
– Find Imported Pretzel Rolls and Pretzel Here –
Video shows how German rolls get the typical form, it’s called “Rundschleifen” in German
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Tomato Sauce German Style – Like Miracoli
In Germany you can get a classic packaged spaghetti dinner that is called “Miracoli”. (from Italian miracolo = Miracle). You might know it because you lived in Germany, and it’s available in every supermarket. It’s very popular and widely known. But I learned that this product is not the same anymore, and you cannot get it in the USA at all. Kraft sells a spaghetti dinner that is similar but the ingredient list is not the same. There are German online shops that sell the packaged dinner but they are located in Germany, and it’s pricey!
Miracoli was one of my favorites back in Germany because I often didn’t have the time, so this package was very convenient.
I found a German recipe that is copying the taste of the tomato sauce and I must admit, it’s the best tomato sauce German style I ever had. Forget about the ones in the jars – they are tasteless compared to this home made tomato sauce. Best is to serve the sauce with Italian spaghetti that are made only out of durum wheat and are not enriched. I find them at ALDI, they are very good. And of course sprinkle with freshly grated Parmesan. Happy Cooking!
Ingredients Tomato Sauce German Style
7 ripe tomatoes, medium size
1 medium onion
5 twigs of fresh rosemary, thyme and oregano
1,5 tsp Italian herb mix
salt, pepper to taste
1 dash Cayenne pepper
2 celery stalks, 1/2 zucchini
1 tbsp tomato paste
1 dash sugar
olive oil for frying
1 cube instant vegetable broth (eg from Edwards & Sons)
Spaghetti
. 
Cooking Instructions
First you need to Peel the Tomatoes
– Cut with a knife a cross on the top or bottom side of the tomatoes.
– Place them in a big bowl.
– Pour enough boiling water over them so all are covered. Let tomatoes in the water for 10-15 min.
– Now remove the skin with hands as the skin has become very loose around the tomatoes. That’s how it should be. If the tomatoes are not quite ripe leave them in the water 10 min longer.
– Cut all tomatoes into smaller pieces, keep all the liquid from them. If tomatoes are very ripe they produce quite some liquid.
– Peel onions and chop fine.
– Heat olive oil in a pot, sauté onions until transparent.
– Add the tomatoes, chopped herbs, sugar, herb mix, salt and pepper. Mix well.
– Chop celery stalks and zucchini into very fine cubes.
– Let cook on low-medium heat for 10 min.
– Now depending on the tomatoes the sauce can be thin or thicker. If the sauce is thin it needs to cook much longer as it will thicken the longer you cook it. Is it too thick add some water.
– Add the chopped vegetable, the broth cube and Cayenne pepper.
– Leave the pot uncovered at all times.
– Let cook for another 15 min or longer depending on the consistency. It can take up to 45 min if tomatoes are very juicy.
– Mix frequently, make sure sauce won’t stick on the bottom of the pot.
– Spice as needed.
Cook the Spaghetti
– Boil water in a pot with some salt and a splash of olive oil.
– Place the whole spaghetti into the pot and make sure that they all fit nicely into the water (they will sink into the water).
– Boil until they are “al dente”.
– Drain and put back into the pot and serve right away.
Serve the sauce with Spaghetti and freshly grated Parmesan cheese.
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Cherry Cream Dessert – Authentic German Recipe
The Cherry Cream dessert is a delicious combination of sour cherries, heavy cream, and Kirsch Schnaps. In the South of Germany, especially in the Black Forest, you can get the best Kirsch Schnaps and sour cherries. These cherries can be found in many German baking recipes such as cakes and pastries. They are very juicy and therefor great for this dessert. See our notes on using gelatin because you need it for making this delicious dessert. Happy Cooking!
Ingredients Cherry Cream Dessert
8 sheets red gelatin – if you cannot get them, use white gelatin and add some dark, real cherry or red grape juice for the red color
600 g sour cherries fresh or from the jar without pits (see below)
250 ml red wine
110 g sugar
10cl Kirsch Schnaps
6 sheets white gelatin – find them here –
300 ml milk
3 egg yolks
1 whole egg
500 g heavy cream
2 tbsp grated chocolate
Cooking Instructions Cherry Cream Dessert
1. Soak red gelatin for about 10 minutes in water or red juice.
– Remove pit from fresh cherrie, combine with red wine and 2 tbsp sugar, and let simmer for 3 minutes.
– Drain canned cherries and warm them with red wine, then remove from stove.
2. Press all water out of the gelatin; dissolve gelatin in the cherries and add the Kirsch Schnaps.
– Fill into 6 decorative glasses and keep cool.
3. Soak the white gelatin.
– Slice vanilla bean and with the milk and remaining sugar bring to a boil.
– Remove the bean, scrape out the vanilla pulp, and add to the milk.
4. Make the egg-milk cream: Beat egg yolks and whole egg until foamy.
– Add to the hot milk – Important: Milk should not be boiling hot!
– Mix well.
– Dissolve the white gelatin in the milk. Keep it cool.
5. Beat the heavy cream until firm.
– The egg-milk cream will start to thicken, mix in carefully the firm heavy cream.
– Arrange the cream on top of the cherries, and sprinkle with grated chocolate; decorate with one whole cherry.
How to Use Gelatin Sheets and Substitute with Powdered Gelatin
You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling:
1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.
The recipe is asking for red and clear gelatin sheets. It’s almost impossible to find red gelatin sheets in the USA. We recommend to use red juice and combine it with the gelatin.
Dr. Oetker has the best gelatin sheets here in the USA.
Gelatin sheets are the purest form of neutral gelatin available with a strong set. Use to make molds, aspics, fondants icing, chaud/froid (jelled white sauce to glaze hams, turkeys, etc.) and desserts. Perfect to top and seal homemade pâtés. Simply soak the sheets in cold water for one minute, squeeze, then add to boiling water or any other liquids. Cool and let set. When set, gelatin can stand at room temperature for several hours without weeping which makes it useful for a buffet setting.
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German Iced Coffee – Eiskaffee
The German iced coffee – or as we call it “Eiskaffee” – is not just ice cubes in some cup of cold coffee. If it doesn’t contain whipped cream and vanilla ice cream it’s not a Eiskaffee. This beverage is very popular in Germany and you can get it in every ice cream parlor and Cafe. If you can get it somewhere in the USA, you are lucky. In case you cannot, it’s so easy to make from scratch! Try it out. Happy Cooking!
Ingredients German Iced Coffee – Eiskaffee
(2 servings)
100 g heavy cream
1 tbsp vanilla sugar
– How to Make Vanilla Sugar –
(alternatively vanilla extract and a little bit of sugar)
4 scoops vanilla ice cream
300 ml brewed coffee, chilled (preferably German coffee)
grated chocolate, unsweetened cocoa, cherries or chocolate syrup for decoration
How to make it
– Combine heavy cream with vanilla sugar and whip until very firm.
– Fill 2 scoops vanilla ice cream into 2 tall glasses.
– Pour the chilled coffee over the ice cream.
– Place the whipped cream on top.
– Decorate with a cherry, grated chocolate or chocolate syrup.
You can add some flavor by adding some liquor such as (Asbach) brandy or Amaretto.
Find the Tschibo Coffee in this Box – No subscription needed
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Summer Drink Sangria
If you were on vacation in Spain you probably know the summer drink Sangria. Because Spain is a super popular vacation spot for Germans, the drink made it into Germany and has become a party beverage. You can get Sangria already made in bottles at regular supermarkets but there’s nothing better than the home made version. Happy Summer!
Ingredients Sangria
1 organic orange
150 g sugar
1 organic lemon
700 ml dry white wine and 700 ml dry red wine
250 g each: peaches, grapes, red and green mix, strawberries, 1 small container raspberries
1 apple
100 ml orange liquor, eg Grand Manier
Instructions Sangria
– Rinse lemon and orange with hot water.
– Cut horizontally in thiner slices, remove kernels if you see some
– Combine with sugar and wine (both red and white) in a punch bowl or wide enough glas container.
– Stir until sugar has dissolved.
– Place in fridge and keep cool for at least 6 hours or over night.
– Prepare the fruit and chop into small pieces. It would be good to peel apples.
– Before serving add the fruit and liquor to the wine, if you like add some ice cubes but not too many so it won’t get watery. You could add some frozen wine cubes alternatively.
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German Butter Cake Recipe – Butterkuchen
This German Butter Cake is a perfect cake for baking beginners. In Germany we love simple cakes because they can be made fast. If you get unexpected guests you would be able to make this cake! This original German cake recipe is popular throughout Germany. You can vary the recipe by adding sour cherries, apricots or peaches. Just place them into the dough or on the bottom of the baking tray. Enjoy this cake with a good cup of German coffee – Such as TSCHIBO Family Happy Baking!
Ingredients German Butter Cake
some butter for greasing the baking tray
250 g heavy cream – 1 cup
200 g butter – 2 sticks
1 Package baking powder (0.5oz)
4 eggs
1 package Dr Oetker Vanilla sugar (0.32oz)
– How to Make Vanilla Sugar –
4 tbsp milk
250 g sliced almonds – 8.8oz
1 dash salt
400 g flour – 3 1/3 cups
300 g sugar – 1 1/2 cups (if you like the cake sweeter use 500g or 2 1/2 cups; the original recipe is using this amount, we find it a bit too sweet)
Great Baking Mix from Kathi
Baking Instructions German Butter Cake
– Preheat oven to 350 F.
– Grease a deeper baking tray, dust with flour. Alternatively use a high side sheet cake pan (see below) and layer it with parchment paper (no greasing).
– Mix heavy cream with half of the sugar and salt, mix very well by using a hand mixer.
– Add eggs, sieved flour, 75 g very soft butter, 1 vanilla sugar and baking powder, mix well.
– Spread the dough on the baking tray and bake for about 12-15 min.
– Melt remaining butter, add remaining sugar, milk and almonds, mix well.
– Spread this mix on the cake and bake for another 20-30 min until the almonds show a golden color.
Contains Red Cabbage, Sauerkraut, Spatzle and more…
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