German Bread Recipe

[pbrey8]

When I lived in Germany as a child, we had a bakery on the corner that made the best bread. It was a delicious loaf of white bread, but the taste and texture were perfect. I have tried several recipes for German bread, but none come close. Now that I have German friends, I would like to try your bread recipes. Maybe I can find the taste I remember. Anyone have a really good, authentic German bread recipe?

[Salsabil]

Hope you can read german, if not I try to translate. I tried several recipes from this homepage and liked the finished breads.

http://www.marions-kochbuch.de/rezept/1260.htm

[seaislandmist]

I have google tool bar and the translate "button" works well, everything is metric which I can convert, but I am having a problem with the dry yeast it says "1 Pts". Does anyone know what this would convert to in the "English" system? Thanks - Yvonne

[Salsabil]

In the recipe I set the link, they don't mean yeast, the use sourdough or leaven, you can make your own. You need rye flour and warm water, you have to use 100 gramm rye flour and 100 ml water and merge it, than this mixture has to rest for 24 hours you can merge if you want between. After this time you has your own sourdough

A good german explaination for Sourdough is this

Sauerteigherstellung

1.Tag

50g Roggenmehl Type1150 oder 1370 (gibt es in jedem Supermarkt jedenfalls bei uns)

50g lauwarmes Wasser

alles verrühren und 1 Tag abgedeckt bei Zimmertemperatur stehen lassen

2. Tag

zu dem ersten Ansatz wieder 50g Roggenmehl und 50g Wasser dzurühren und wieder 24 Stunden stehen lassen

3. Tag

zu dem Ansatz wieder 50g Roggenmehl und 50g Wasser dazurühren und nochmals 24 Stunden stehen lassen.

Weiterverarbeiten je nach Rezept!!

Nun hast Du 300g Sauerteig von diesem nimmst du etwa 50g weg und stellst es in einer Schüssel in den Kühlschrank bis zum nächsten Backen das ist dann das \"Anstellgut\"

und mit den restlichen 250g kannst Du ein Brot nach folgenden Rezept backen :


400 g Dinkelmehl
100 g Roggenmehl
350g Wasser
10g Salz
Brotgewürze und Saaten nach Wahl

dieses wird mit den 250 Saueretig vermischt gut durch gerührt etv verknetet und ca 30-45 Min . ruhen lassen

danach nochmals gut durchkneten ein Brot formen entweder in einem Gärkörbchen ruhen lassen oder in eine Backform geben.

Nun wenn Du ohne Hefe backst ob wohl ich Dir raten würde am Anfang etwas Hefe dazu zu geben (ca 20g ) muss der Brotteig nun 60Min -90 Min gehen !!

Danach backen bei 200°C ca 50-60 Min.


Wenn Du nicht mindestes 1x in der Woche backst dann musst Du das \"Anstellgut \" verkrümmeln d.h Du gibst so viel Roggenmehl dazu bis feste Streusel entstehen diese ist dann im Kühlschrank bis zu 8 Wochen haltbar.

Ratsam ist es auch sich immer etwas zu trocknen für den Fall der Sauerteig gibt den Geist auf oder Du verbackst mal die gesamte Menge.

[windstar]

I have google tool bar and the translate "button" works well, everything is metric which I can convert, but I am having a problem with the dry yeast it says "1 Pts". Does anyone know what this would convert to in the "English" system? Thanks - Yvonne

Nice tip about having the google toolbar. I'll have to download it.

[pbrey8]

I have my sourdough starter working right now. Tonight I can use it to make bread! The kitchen already smells divine just from the yeast working. I will be sending all of you a cyber slice when it comes hot from the oven.

I think I will go buy some real butter today. I don't think the artificial margarine will do it justice!

[Salsabil]

So I hope it will taste like you remember it!

[JJL]

I have the google tool bar with the translate button, but it tells me sometimes that it can't translate English to English even though I am on the English speaking site. Any ideas on what I neede to do?

[clkeck]

Remember that a lot of things affect bread making, including humidity, flour brand/softness, yeast and even the pollen in the air. Alton Brown (Good Eats) had a great explanation of this.
Connie

[pbrey8]

At Salsabil's suggestion I am going to post the recipe I found. She is going to make it and let us know how authentic it really is. I am also posting a recipe for Maple Oatmeal bread that I found. It just sounds yummy, especially for breakfast with eggs. I think I am in a Fall mood; I want a good think pot of soup and some homemake bread!

[windstar]

I have the google tool bar with the translate button, but it tells me sometimes that it can't translate English to English even though I am on the English speaking site. Any ideas on what I neede to do?

You confuse me...translate english to english???

[Monermaje]

INGREDIENTS (Nutrition)
1 1/2 ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour

8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water


DIRECTIONS
First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.


If you want to make extra starter for the next time, simply add 2 cups of all-purpose flour and 2 cups water to the sourdough starter on the second day, and whisk smooth. Then let stand at room temperature for 24 hours before next use. Use half, and save the other half for the next time. Let stand for 24 hours, stirring once before using. If freezing, use within 2 weeks.
Humidity and heat play a big role in making this bread. It may not work well if it is to humid and hot outside. In this case I recommend that you make the bread starting at 5am.




The-Magic-Of-Making-Up-Review

[vaselisa_exeter]

I love German sourdough bread. I was brought up on it although I grew up in Stockholm. There is a very good baker in the city centre where my parents always used to buy their bread. I am going to try both of the recipes posted on here.
I'm glad I can read German

Thank you!

Elisabeth

[Naturechick]

Thanks so much for the recipe. My mother is from Germany and misses the sour dough bread. I hear about it almost everyday. I cannot wait to make it for her.
You will have made her very happy.

Take care,
Luise (Naturechick)

[pbrey8]

I want to try this new recipe, but I can't find rye flour anywhere. I would never find white rye flour. Anyone able to point me in the right direction?

[Naturechick]

try Germandeli.com
My mother buys alot of german food from there, don't know if they have the flour but it is worth a shot.

[Siddique]

First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.




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james-allenreview