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 so called “Gemütlichkeit”.
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 (per the so called “Reinheitsgesetz” – the law of purity ).
Beer can be used in many German recipes. There’s a recipe where you would use beer for making bread, and it is the main ingredient. Have a look. Happy Cooking! And Prosit!
Ingredients German Beer Bread
500 g all purpose wheat flour
1/2 tsp salt
1 tsp sugar
1 sachet baking powder (Dr Oetker) –
0.5 Liter beer Bier (Lager, Pilsner)
(Optional: 100 g roasted onions
Herbs such as thyme, marjoram, walnuts, roasted sunflower seeds)
Baking Instructions German Beer Bread
– Pre-heat oven to 200°C or 390 F.
– Grease a box type 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 beer and the roasted onion or the herbs if you use these options. Mix well.
– Pour dough into the form and bake for 35-40 minutes, until it has a light brown crust.
– When done let cool off for 10 min on a cooling grid.
– Release the bread.
– Optional: 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 broil for 2 min. Watch the bread so it won’t get burned or dark.
Available from Sept 15 – Oct 30
Tips
Depending on the beer you will be using, the bread color can be light or dark. Dark beer can be used as well as Lager or a light version.
You can skip the sugar if you like or use a bit of honey that will be dissolved in the beer.
The taste also depends on the kind of beer you are using. A light beer is recommended that is not too strong in taste.
NOT recommended: Guinness, Hefe Weizen, Bock beer or ale.
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Römertopf Chicken – Cooked in Clay Pot
Have you ever used a so called Römertopf or Schlemmertopf? It’s a clay pot that is used in the oven, like a Dutch oven, and you can make delicious meals like the Römertopf Chicken.
Using a clay pot for cooking is very healthy because all nutrients will stay in the food. You don’t have to use any grease or fat, so it’s a perfect alternative for a pan fried dish. Every ingredient will be placed into the pot and cooked in the oven. The meat turned out to be very tender and to be honest, it was the best chicken that I ever served. To get a Römertopf is quite worth it. Happy Cooking!
Ingredients Römertopf Chicken
1 chicken, about 2 kg that’s about 5 lb
2 smaller carrots
1 of each: leek, apple, medium size onion
salt, pepper, mild paprika – mixed
250ml white wine
Clay pot size in inches: L 13 x H 10 x W 8 – I used this pot size for the recipe
Cooking Instructions
– Wash the chicken inside and outside, pat dry with kitchen paper.
– Soak the clay pot in water for 10 min. If your pot is glazed you don’t have to. If only the lid is glazed, soak the lid only.
– Peel apple, onion and cut into coarse pieces. Cut carrot the same way.
– Mix veggies in a bowl.
– Mix the salt with spices and apply to the chicken inside and outside.
– Fill the chicken with some veggies.
– Place chicken into the clay pot and place remaining veggies around it.
– Fill up with the white wine.
– Close with the lid and place in the COLD oven. This is important. If the oven is warm or hot you risk that the clay pot will break.
– Bake on 390 F 75-90 min or longer depending on th chicken size. When you see that it’s bubbling under the skin, it’s done.
– 20-30 min before the cooking time ends remove the lid and continue baking so the chicken gets a nice crust.
– When the chicken is done let sit for some minutes, remove from the pot and serve.
GRAVY
Drain the veggies and make a gravy out of the stock.
Keep the stock in a small pan, add 1 tbsp corn starch and bring to a boil. Spice with salt and pepper to taste and add 1 splash of heavy cream.
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German Cake: Granatsplitter from Scratch
The German cake “Granatsplitter” or in English “Chocolate Mountain” is a typical cake specialty, or you could also call it a pastry.
So what is is exactly?
In the bakeries it is made out of the left overs from cakes and a so called “Tortenboden” (layered cake biscuit). The cake left overs are mixed with a buttery cream, rum and almonds and mounted on a shortcrust cookie bottom piece up to a height of 10cm or 4 inches, so it’s shape reminds of a little mountain.
This little mountain will be completely covered with chocolate. Because the ingredients can vary the Granatsplitter is always different and this makes it so unusual. You can be very creative and use all kinds of ingredients.
In Berlin they call them “Hackstockkratze”, in the Eastern regions it is a “Punschberg” (because of the rum). For the glaze you can use dark, medium or even white chocolate. To make the dough you can use all kinds of cake rests like from a coffee cake, cookies that are left over or a biscuit base cake. The recipe below is original and authentic German. Happy Baking!
Ingredients German Cake Granatsplitter
– Makes 8 Granatsplitter –
Dough
1/2 biscuit base cake (Tortenboden) – Already made or make from scratch (500-600 g)
You can use the recipe for an Obstkuchen (fruit cake) – Find it here –
some baking flavor: rum or vanilla (or Whisky, brandy, Amaretto etc)
75 g almonds chopped coarsely (or hazelnuts, walnuts)
Shortcrust cookies
150 g flour
1 tbsp baking powder
50 g sugar
1 package vanilla sugar 0.3 oz – How to make Vanilla Sugar –
rum flavor
2 tbsp milk
50 g butter
Butter Cream
500 ml milk
100 g sugar
250 g butter
1 package Vanilla pudding or Cream pudding, Dr Oetker
Glaze
150 g chocolate glaze or “Kuvertüre” (if you cannot get the Kuvertüre just melt 1 bar of dark chocolate like from Lindt using the double boiler method, add 1 tbsp of coconut oil and let it melt)
The German Breakfast Box comes with these Items!
Baking Instructions German Cake Granatsplitter
Make the Cookies
– Mix flour with baking powder, and sieve it on a baking board.
– Make a mold into the flour, into this mold add sugar, vanilla sugar, rum and milk, mix with some flour.
– Add cold butter that is cut in smaller pieces.
– Knead until you get a smooth dough.
– On a floured baking board or smooth surface roll the dough very thin.
– Cut out round cookies (diameter 4-5 cm or 2 inches).
Optional: If you have left over dough, you can create fantasy forms which will be used for the topping.
– Bake cookies and fantasy forms for 10 minutes on 180 C or 350 F.
Make the Butter Cream
– Make the pudding per instructions
– Place plastic foil on top to avoid skin build up.
– Let cool off completely.
– When pudding is cooled off beat briefly, then add the butter.
– Mix well until you get a smooth cream.
Make the Dough
– Crumble the cake that you will use, you need very small pieces.
– Combine crumbles with butter cream, not in one time, bit by bit.
– Add rum flavor and chopped almonds.
– If you use the left over cookie dough, cut it in very small pieces and add to the dough. It adds some crunch to the Granatsplitter.
– Knead well until you get a dough that can be formed with the hands.
– Place in fridge for 10-15 min.
Make the Mountains and Glaze
– With a spoon remove some dough, place it on the cookie and form it into a little mountain.
– Place in fridge for 1 hour.
– Melt chocolate with some coconut oil by using the double boiler method.
– Pour chocolate over the mountain, use a BBQ fork or a spatula that has holes (see video). If you try to dip the mountain into the chocolate it might fall from the cookie.
– Place on parchment paper and let dry.
The video below is in German, but you can follow it quite easily. She shows 2 variations to create the little mountain:
Use a frosting bag or place with hand a small portion of the dough on the cookie and form the mountain.
Photo Source
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Pan Fried Leberkäse with Spinach
A classic and typical German meal is the pan fried Leberkäse with spinach and fried potatoes. It’s just delicious and so easy to make, you jsut need to get the Leberkäse. In the USA you wold find it in special German stores or places where they serve German specialties. Happy Cooking.
Ingredients Pan Fried Leberkäse with Spinach
500 g frozen spinach
4 eggs
3 larger potatoes
4 slices Leberkäse
1 onion
3 tbsp heavy cream
salt, nutmeg, pepper to taste
Cooking Instructions
– Place frozen spinach in a pot, add 3-4 tbsp water, cover the pot, and bring to a brief boil.
When spinach has defrosted spice to taste and add the heavy cream. Cook for 5 min.
– Peel potatoes, cut in slices, boil them in water with some salt until semi-soft.
– Heat oil in a pan. Fry the Leberkäse slices until they are brown. Set aside and keep warm in the oven.
– In the same pan add chopped onions and fry for 2 min (add oil or butter as needed).
– Then add the potatoes and fry until they are golden brown.
– Make the fried eggs, spice with salt and pepper. Important is to add the eggs to the pan when the butter had become really hot. I always use a mix of butter and olive oil.
Place the fried egg on top of the Leberkäse, spinach and the roasted potatoes go aside. Alternatively you can also make French fries or potato salad.
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German Stuffed Peppers or Filled Pepper with Meat
German stuffed peppers are filled with meat and are called in German “Gefüllte Paprika”. This German dish is easy to make and can be varied. If you don’t like to use meat fill the peppers with a rice-vegetable mix. You can also use ground Bison meat or a mix of pork and beef. Happy Cooking!
Ingredients German Stuffed Peppers
4 green medium size peppers (or red, yellow, orange peppers)
1/2 lb ground meat
1 cup of long grain rice
1 med size onion
2 tbsp chopped fresh parsley
1-2 tsp clarified butter
salt, pepper to taste
ground nutmeg, 1 dash
1 tsp sweet paprika powder
Tomato Sauce
2-3 tbsp tomato paste, water
1 can diced tomatoes or 5 fresh tomatoes (or use all natural Italian style tomato sauce)
1/2 cube vegetable broth, instant
salt, black pepper, dried oregano, thyme to taste
or 1 jar ready made tomato sauce
(Note: If you use ready made tomato sauce you won’t use the spices)
Cooking Instructions German Stuffed Peppers
– Cut off the upper part of the pepper (the lid); remove white parts and seeds inside the pepper with a sharp knife or a spoon.
– Chop onions fine; in a pan heat butter and saute onions until transparent.
– Add the meat and brown it briefly. Remove from heat.
– Combine meat with rice and mix it well.
– Spice with salt, pepper, nutmeg, and red paprika powder, and parsley. Mix well.
– With a spoon fill meat-rice mix into each pepper until it is filled.
– In a heavy sauce pan fill in the tomato sauce or chopped fresh, or diced tomatoes.
– Add herbs, spices and bring to a boil.
– Remove from heat.
– Place the filled peppers into the pot with the tomato sauce (the pan should be big enough so peppers will stand straight inside).
Important: Before you fill the peppers place them into the pot to see if it is the right size.
– On very low heat let peppers simmer for 15-30 minutes depending on the size of the pepper (needs to be covered with a lid). The rice is uncooked so it needs to cook until it is soft. They are done when they won’t show their fresh green color.
– 10 minutes before the peppers are done, place the lids on top of each pepper.
Serve them with mashed potatoes, boiled potatoes, or your favorite pasta.
TIPS
– You can add zucchini, carrots, celery or leek to the tomato sauce.
– For the vegetarian version, mix rice with chopped carrots, peas and mushrooms, fill the peppers and let simmer covered the same way as described above in the recipe.
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Erdbeer Bowle – Strawberry Cooler
Here’s a recipe for a drink that will go very well at your summer party – The German “Erdbeer Bowle” or Strawberry Cooler is a combination of sparkling wine, white wine and strawberries that were soaked in vodka. If you make this drink you will for sure have no left overs. The European sparkling wine can be found at Trader Joe’s or any good liquor store. The punch bowl should be made out of glas and you need a ladle as well.
Ingredients Strawberry Cooler
1.5 kg strawberries
50 g sugar
200 ml vodka
fresh mint leaves as needed
1.5 liter white wine, dry
2 bottles sparkling wine (Sekt)
some ice cubes made from white wine
optional: some frozen raspberries
1 punch bowl and 1 ladle
Instructions Strawberry Cooler
– Wash strawberries, remove green parts.
– Depending on size cut in halves or quarters.
– Place into the Bowle bowl and add the sugar.
– Mix, let sit for 15 min, then add the vodka. Strawberries should be covered.
– Add mint leaves as desired.
– Keep in fridge at least for 5 hours.
– Just before serving pour the wine and the sparkling wine into the bowl.
TIP: Instead of adding ice cubes add some frozen wine cubes (regular ice cubes will make the drink too watery)
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German Rhubarb Streusel Cake
The German Rhubarb Streusel Cake is a great cake to bake in summer when rhubarb is available. We love this cake for the traditional “Kaffee and Kuchen” time on Sunday!
Rhubarb is used in the German cuisine for compote, pastries, desserts and cakes. Originally rhubarb comes from the Himalaya region and entered during the 16th century Russia then later on other parts of Europe. Rhubarb stays fresh in the fridge, wrap it in a moist cloth or freeze it: Cut in small pieces and place into a freezing bag.
You would never use the leaves! Normally rhubarb comes without any leaves. Enjoy this German rhubarb streusel cake – Happy Baking!
Ingredients German Rhubarb Streusel Cake
Dough
100 g butter
80 g sugar
1 package Vanilla Sugar Dr Oetker 0.3oz
– How to make Vanilla Sugar –
2 eggs
75 g creme fraiche
180 g flour
1 tbsp heaped baking powder Dr Oetker
Topping
1 package vanilla pudding Dr Oetker, 1.8oz
– How to make Vanilla Pudding –
40 g sugar
375 ml milk
125 g creme fraiche
Streusel
800 g rhubarb
200 g flour
100 g sugar + 1 package vanilla sugar – 0.3oz
150 g butter, cold
cinnamon to taste, powdered sugar
Baking Instructions German Rhubarb Streusel Cake
– Pre-heat oven to 370 F.
– Wash and peel rhubarb.
– Cut in small pieces, add sugar and let sit for about 30 min.
– Drain rhubarb in a sieve.
– Meanwhile mix all ingredients for the dough, knead well until you get a smooth dough.
– Grease a spring form (diameter 28cm or 11 inches) with butter, sprinkle with flour or breadcrumbs.
You could also use a high sheet baking tray.
– Fill the dough into the spring form.
– Bake in pre-heated oven on 180 C or 370 F for 15 min. Remove from oven but don’t turn off the oven.
– Mix all streusel ingredients, knead until you get a crumbled dough.
– Make the pudding per instructions, let it cool off while stirring. Make sure no skin is building up.
– Add creme fraiche, spread the cream evenly onto the cake.
– Place rhubarb pieces on top and sprinkle with the streusel.
– Place again in oven and bake for 30-35 minutes.
– Let cool off in the form.
– Dust with powdered sugar if you like before serving the cake.
If you used a high sheet baking tray cut the cake into rectangle pieces.
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Bavarian Fleischkaese Recipe -Make it from Scratch
This Bavarian Fleischkaese recipe is an original recipe from Germany. It differs a bit from the other one but it is also is a proven recipe. Don’t forget the ingredients might be a bit different in Germany despite the fact that they have the same name.
Fleischkäse is a speciality food found in the south of Germany, in Austria and parts of Switzerland. It consists of beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust.
Variations may be made using other kinds of meat such as horse meat or turkey, or may contain additional ingredients such as cheese or minced chili peppers. Liver is not traditionally considered an essential ingredient if it is added it would be called Leberkäse.
Ingredients Bavarian Fleischkaese
To make the so called Fleischbraet – for 1kg
60% lean pork
40% fat pork belly or 30% pork belly and 10% Speck without slab
Spices for 1 kg Fleischbrät
22 g curing salt – click to Find Curing Salt Information
3 g white pepper, ground
Ground Spices and herbs, each 0,5 g: Marjoram, Thyme, nutmeg and ginger
ice cubes: at least 300g per 1kg meat
Cooking Instructions
1. Cut meat and refrigerate it. It must be very cold before handling it (shortly before freezing temperature).
2. Make at least 300 g ice cubes and before you start with the meat, shred and (ice snow) keep aside. Use mixer or any device that can shred ice fine.
3. Mix the very cold meat with spices, very fast as meat should not get warm.
4. Add meat to the grinder or food processor and grind it on high speed for about 1-2 minutes. Add grated “ice snow” and grind again thoroughly. You should get a fine but tough mass. That’s all okay.
4. You can do a test now if you like:
Bring water to a boil, then turn off. Take 1 tbsp of the meat mass and add it into the water. It needs to be firm and should not fall apart
5. Take a rectangle form that is cooled and grease it with taste neutral (expeller pressed) coconut oil or shortening (eg. from Spectrum – needs to be a grease that can be used for high cooking temperatures – don’t use olive oil, other oil, butter or margarine; in Germany we use the grease Palmin or Biskin).
The grease should be sticking in the edges, that’s why the form needs to be very cold. You do this so the Leberkaese can get smoothly out of the form when done. Press the meat thoroughly into the form because you don’t want bubbles.
6. Use a dough scraper that you dip into cold water and smooth the surface, make a rhombic patter into the loaf by pressing the dough scraper into the loaf, don’t cut it.
7. Bake in the oven on 160 C for about 90 minutes until the surface browns slightly, if it wont get brown, use the broiler for 5-6 minutes.
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