A recipe of wonderful crusty German Brötchen by Marion Jackson, in English and German.
Ingredients:
1000 g Mehl / flour
12 g instant Hefe / yeast (3 TL/tsp)
25 g Backmalz / dry malt powder
15 g Salz / salt
635 g warmes Wasser / tepid water
Preparation:
First mix the instant yeast and the dry malt powder with the flour and put the mixture in a bowl for the stand mixer/kneading machine. Put the salt on top of the flour and start kneading with the dough hook while adding the water. Knead for approx. 3 min, the dough should separate from the bowl.
Cover the bowl with clear foil and let sit for at least an hour, the dough should double.
Then put the dough on a lightly floured surface and knead shortly with your hands, separate dough into 16 pieces (ca.100g each). Roll each piece into a little log, place on baking sheet and press flat.
Leave enough distance between each piece. Now cover the baking sheet and let them rise again for 1 hour.
Preheat oven to 245 degrees Celsius.
Just before baking cut the top of the Broetchen lengthwise with a razor blade.
Put the baking sheet in the oven and reduce temp. to 230 degrees Celsius. After 2,4 and 6 minutes spray some water on the Broetchen with a spray bottle (do it fast so the heat stays in the oven) overall bake time 15 – 18 minutes until desired colour is reached.
You can freeze them and just before serving put them in the oven for 15 min. at 150 degrees Celsius, they will be crispy and hot.
Zubereitung:
Als erstes die Hefe und das Backmalz unter das Mehl mischen, die Mischung in die Schuessel des Standmixers/Knetmaschine fuellen und das Salz aufstreuen. Das Wasser langsam dazu und mit dem Knethaken ca. 3 Min. verkneten. Der Teig sollte sich vollstaendig vom Schuesselrand loesen.
Mit Klarsichtfolie abdecken und mindestens eine Stunde an einem warmen Ort gehen lassen, Teig sollte sich verdoppeln.
Dann den Teig auf eine leicht bemehlte Flaeche, nochmal mit der Hand kurz durchkneten und in 16 gleiche Teile teilen (ca. 100g pro Stueck).
Jedes Teil abdrehen und eine kleine Rolle formen, dann aufs leicht gefettete Backblech kurz plattdruecken und genuegend Abstand zwischen den einzelnen Broetchen lassen. Nochmal 1 Stunde mit Handtuch abgedeckt gehen lassen.
Backofen auf 245 Grad Celsius vorheizen.
Direkt vor dem backen, die Broetchen mit einer Rasierklinge einmal laengs einschneiden.
Broetchen in den Backofen schieben und auf 230 Grad reduzieren. Nach 2,4 und 6 Minuten mit einer Spruehflasche Wasser auf alle Broetchen spritzen, so 8 Spritzer. (Moeglichst schnell, damit die Hitze im Ofen bleibt).
Insgesamt 15 – 18 Minuten backen, je nachdem wir braun man sie moechte.
Ich friere die Broetchen immer ein und backe sie vor dem Fruehstueck 15 Min. bei 150 Grad Celsius auf, dann sind sie schoen knusprig und heiss.
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Nussbrot (Nut Bread) Recipe - Rich in texture and packed with earthy flavor, Nussbrot, or German Nut Bread, is a satisfying loaf perfect for fall and winter baking – or anytime you’re craving something hearty. This dense, chewy bread is typically loaded with toasted nuts such as walnuts or hazelnuts and offers a nutty aroma that’s irresistible straight out of […]
Original Laugenbrot Recipe: A Taste of Bavarian Tradition - Laugenbrot, also known as pretzel bread, is a delicious and beloved traditional Bavarian specialty. With its rich, golden crust and soft, chewy interior, Laugenbrot offers a unique flavor experience that combines the distinct taste of pretzels with the satisfying texture of a classic bread loaf. In this article, we will guide you through the process […]
Pretzels (Brezn) Recipe - Twisty, golden, and dotted with salt – Brezn, or German Pretzels, are more than just a snack; they’re a cultural icon. Crisp on the outside and soft within, these pretzels have been part of Germany’s culinary heritage for centuries. Whether served warm with butter, alongside beer, or as the base for a hearty Bavarian sandwich, […]
Pumpernickel – How to Make German Rye Bread - Pumpernickel is one of Germany’s most iconic and misunderstood breads. Dense, dark, and slightly sweet, it has been a staple in German cuisine for centuries. Originally from Westphalia, this slow-baked rye bread is famous for its unique taste and incredible shelf life. Though it may look intimidating, authentic Pumpernickel is surprisingly simple to make at […]
Quarkbrot (Quark Cheese Bread) Recipe - Moist, soft, and slightly tangy, Quarkbrot – or German Quark Cheese Bread – is a lesser-known gem that deserves a place in every baker’s kitchen. Made with Quark (a fresh cheese similar to ricotta or Greek yogurt), this bread boasts a tender crumb and a subtle richness that pairs perfectly with sweet or savory toppings. […]
Räuberbrötchen - Indulge in the authentic flavors of Germany with our irresistible Räuberbrötchen recipe. These delectable pastry rolls are filled with a savory combination of meats, cheese, and aromatic herbs. Perfect for breakfast or as a tasty snack, discover how to make these mouthwatering treats and bring a touch of German tradition to your table. Try our […]
Roggenbrot (Rye Bread) Recipe - With its robust flavor and dense, chewy crumb, Roggenbrot – German Rye Bread – is a cornerstone of traditional German baking. Darker and heartier than wheat-based loaves, Roggenbrot offers a tangy complexity thanks to its high rye content and, often, a sourdough starter. Whether sliced for sandwiches or enjoyed with butter and cheese, Roggenbrot is […]
Rosinenbrot (German Raisin Bread) - Discover the perfect recipe for Rosinenbrot – German Raisin Bread. This delightful bread is filled with juicy raisins, offering a burst of sweetness in every bite. Learn how to make this traditional German treat and savor the aroma and flavor of freshly baked Rosinenbrot. Perfect for breakfast or as a tasty snack, this recipe will […]
Rosinenbrot (Raisin Bread) Recipe - Sweet, soft, and delicately spiced, Rosinenbrot – or German Raisin Bread – is a comforting treat that’s perfect for breakfast, tea time, or a cozy afternoon snack. Made with plump raisins and a tender, enriched dough, it offers subtle sweetness and a nostalgic aroma of home baking. This golden loaf is a favorite across Germany, […]
Schwarzbrot (Black Bread) Recipe - Dark, dense, and undeniably flavorful, Schwarzbrot – German Black Bread – is the bold cousin of rye and whole grain loaves. Packed with fiber, rich in sour tang, and often baked in brick-like loaves, this bread has been a dietary staple in Germany for centuries, particularly in the north. If you’re looking for something hearty […]
Schwarzbrot Recipe: Discover the Art of German Dark Bread - Schwarzbrot, German for “black bread”, is a staple of the German diet. This hearty, dense loaf is made from a mixture of whole grain rye flour and seeds, resulting in a bread that’s packed full of flavor and nutrients. Schwarzbrot is traditionally used in a variety of German dishes and is perfect for those who […]
Sesambrötchen (Sesame Rolls) Recipe - Golden, fluffy, and topped with a delicate crunch Sesambrötchen or German Sesame Rolls are a breakfast favorite throughout Germany. Whether picked up fresh from the local Bäckerei or baked at home, these soft-centered rolls with a crisp sesame-coated crust are a go-to accompaniment for butter, jam, cheese, or meats. They’re not only easy to love […]
Sonnenblumenbrot (Sunflower Seed Bread) Recipe - Hearty, wholesome, and packed with nutty goodness, Sonnenblumenbrot – or German Sunflower Seed Bread – is a beloved staple known for its chewy crumb and crunchy topping. Whether enjoyed with butter, cheese, or a warm bowl of soup, this rustic loaf delivers comfort with every slice. Easy to bake and loaded with texture, it’s an […]
The Art of German Bread: A Delightful Culinary Tradition - German bread is renowned worldwide for its unparalleled quality, diverse flavors, and rich cultural heritage. Baking bread in Germany is considered an art form, and the country boasts an impressive variety of bread types, each with its own unique characteristics. In this article, we will explore the fascinating world of German bread, its history, popular […]
The History of German Bread: A Crusty Chronicle - Germany’s association with bread stretches back thousands of years, intertwining itself in the rich tapestry of the country’s history, culture, and day-to-day life. With over a thousand varieties of bread recorded, Germany has the most diverse range of bread products in the world. From the dense and hearty loaves of the north to the lighter, […]
Traditional German Stollen Bread Recipe - If you’re looking to bake something unique and festive this holiday season, a traditional German Stollen Bread might be just the treat you’re looking for. Also known as Christmas Stollen or Christstollen, this bread is a delightful blend of nuts, fruits, and spices, all coated in a snowy dusting of powdered sugar, making it look […]
Vollkornbrot (Whole Grain Bread) - Dense, nutty, and nourishing, Vollkornbrot – or German Whole Grain Bread – is the kind of bread that practically defines German breakfasts. Made with whole grains, hearty flours, and often a hint of sourdough tang, it’s a staple found in bakeries and kitchens across the country. Whether it’s topped with cheese, cold cuts, or just […]
Vollkornbrot – German Wholegrain Bread - Experience the flavor and texture of Vollkornbrot like fresh from the German bakery! Dense, chewy, packed with nutrition and full of flavor, this German Vollkornbrot is wonderful with your choice of butter, jam, Nutella, cheese, or cold cuts. It features a grain called Einkorn that is used throughout much of western Europe, though you can […]
Walnussbrot (Walnut Bread) Recipe - Nutty, rustic, and beautifully textured, Walnussbrot – or German Walnut Bread – is a hearty loaf filled with toasted walnuts and whole grain goodness. Its rich flavor and chewy crumb make it perfect for both sweet and savory pairings, and it’s a staple in artisan bakeries across Germany. Whether served with cheese and wine or […]
Weißbrot (White Bread) Recipe - Soft, fluffy, and beautifully golden, Weißbrot – or German White Bread – is a classic loaf that brings a light texture and mild flavor to the table. It’s perfect for everything from sandwiches to breakfast spreads and even makes an excellent base for French toast or bread pudding. Often shaped into loaves or braided rolls, […]
Weizenbrötchen – German Rolls - Every German region has them, called “Rundstück” in Hamburg, “Schrippe” in Berlin, “Semmel” in Munich, or simply “Brötchen” (= little bread). The typical Brötchen has a crackly crisp crust and a fluffy, soft, easy to pull out crumb. In this recipe we are going to have crunchy seed topping but you can also give your […]
Zwiebelbrot (Onion Bread) Recipe - Savory, aromatic, and delightfully chewy Zwiebelbrot or German Onion Bread, brings a comforting twist to classic loaves. Packed with golden caramelized onions and sometimes flecked with herbs or bacon, this rustic bread is perfect for sandwiches, cheese boards, or soaking up soup. With its bold flavor and crisp crust, Zwiebelbrot has carved out a beloved […]