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 … [Read more...]

This delicious bread is made from mashed potatoes and flour. The combination may seem a little unusual but the end result is extraordinarily soft and springy bread. Ingredients: 300 g potatoes, peeled, boiled 1 tsp dried fast-action yeast 1 tsp sugar 1 tbsp sunflower oil, plus extra for greasing 1 tsp fine sea salt 300g all-purpose flour, plus … [Read more...]

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 leave you craving … [Read more...]

Ingredients: 400 g all-purpose wheat flour 100 g spelt flour (Dinkelmehl) 20 g fresh pressed yeast 2 tsp salt 1 tsp sugar 350 g warm water some coarse salt and cumin seeds for garnish     Preparation: Mix together flour, salt, sugar, yeast and 250 g warm water till smooth. Add the rest of water. Knead for 2 minutes. Put the dough in a … [Read more...]

Authentic-tasting German bread is easier to make than you'd think. Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many German homes, especially in the south. It was traditionally made from scratch in farm homes and baked in age-old, wood-fired ovens. It takes a few hours from start to finish, but most of that time … [Read more...]

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 rolls a simple shiny, … [Read more...]

Brötchen is a small crusty roll that is cherished in Germany. It is also perfect for a sandwich or as a roll for a bratwurst. "Kipfen - Wecken - Semmel - Weggli - Schrippe - Feierabend Brötchen - Rundstück". These are all words for the very normal, white, small, round roll that you see in the breakfast bread baskets in Germany or Austria. … [Read more...]