Although vegetarian and vegan dishes have become much more common on Austrian restaurant menus, the Gemüsestrudel (vegetable strudel) has traditionally been one of the token veggie dish on many Gasthaus menus. Quite remarkably for Austrian Gemüsestrudel recipes however, these typically come with ham (!). Dairy products …
Tag: Austrian bread recipes
I’m sure my Austrian roots have something to do with my slight addiction to the flavour of caraway seeds. In Austrian cuisine, caraway seeds are used abundantly, from flavouring roast pork to enhancing salad dressings. Most notably, Austrian dark breads frequently use caraway seeds as part of the Brotgewürz which is used to flavour the loaves. Caraway seeds are superb bread flavour enhancers, some of the top seeds to add to breads and perfect for rye breads specifically. Here is my caraway seed bread recipe, based on a combination of wholemeal rye flour and white wheat flour, leavened with sourdough.
Are caraway seeds good for you?
Caraway (carum carvi) belongs, like coriander, fennel and celery for example, to the family of Apiaceae or Umbelliferae. Not technically seeds, caraway ‘seeds’ are the split halves of the dried fruits of the plant.
The effect of caraway is mainly related to the essential oil containing Carvon, which has a stimulating effect on the stomach and a soothing impact on the bowel. Two digestive bonus points at once.
At the same time, the delicate, aromatic but slightly bitter taste of caraway adds a completely new dimension to breads.
Caraway seed bread recipe
A great bread for tasty sandwiches or creamy vegetable soups. Delicious also with pastrami, mustard and gherkins (my personal favourite). Add slightly more or less caraway seeds than recommended below to intensify or lessen the flavour kick. The sharpness of the mustard and gherkins works incredibly well with the distinctively bitter, yet warm and sweet taste of the caraway seeded bread.
Caraway bread ingredients
For the sourdough starter
- 100g dark rye flour
- 50g wholewheat flour
- 150g water
- 30g rye sourdough starter
For the main dough
- 180g strong white bread flour
- 80g dark rye flour
- 150g water
- 8g salt
- 10g caraway seeds
How to make caraway bread
- Prepare the sourdough by combining the various ingredients in a medium bowl. Mix well and cover the bowl. Leave to rest overnight (16 – 24 hours).
- On day 2, prepare the main dough by combining 300g of the sourdough from day 1 (the remaining 30g go back into the fridge for future bakes) with the main dough ingredients.
- Mix well and knead the dough for at least 10 minutes.
- Rest for about an hour, then shape into a loaf before placing it in your pre-floured proofing basket.
- Leave to proof for a few hours (this will depend on your room temperature), then preheat the oven. If you have a La Cloche baking dome, preheat this in the oven from cold.
- Turn out the loaf from your proofing basket to the baking tray (lined with baking paper) or the La Cloche dome.
- Make a few slashes with your scoring knife.
- Bake for 10 minutes at 220°C and for another 45 minutes at 200°C. Take the lid off the dome for the last 10 minutes if using the La Cloche dome.
- Cool on a wire rack.
My childhood memories of Kletzenbrot, an Austrian Christmas fruit bread, are somewhat limited as I was never a huge fan. The Kletzenbrot (which translates as ‘dried pear bread’) I was typically presented with was always just a little bit too full on for me, too fruit-laden and too …
Browsing the local delights of the organic grocery store in my home town in Austria, I picked up a bag of Grünkern. The greenish grains looked pretty and unique on the shelf! Grünkern grains are unripe spelt kernels cultivated predominantly in Southern Germany. Although mainly used for soups and …
I love crispbreads and tend to make a batch every few weeks. Usually, I bake savoury crispbreads, but I’ve been wanting to make an old childhood favourite of mine, Zwieback crackers, a lightly sweetened crispbread. My mum didn’t bake this herself, but bought an industrial version called Feldbacher Zwieback. It was generally on the menu when I wasn’t feeling well as it’s easy to digest, a kind of sick kids treat. Here is my recipe for baking Zwieback crackers at home.
What does Zwieback mean?
The name Zwieback translates as “twice-bake” and is a result of the baking process whereby the bread is baked twice. Once as a loaf, and the second time in slices.
Zwieback Crackers Recipe
Zwieback is easy to make at home. The ingredients include wheat or spelt flour, water, yeast, butter, salt, honey or cane sugar. After the first bake, the ‘Einback’ (“one-bake”), the bread is allowed to cool, then cut into slices. The second bake toasts the slices. This is were the flavour develops and the Zwieback cracker gets its typical aroma and brittle structure. While standard bread has a moisture content of about 45%, Zwieback will have 3 to 5%.
- 500g flour
- 265g milk
- 7g dried yeast
- 50g butter
- 30g sugar
- 5g vanilla sugar
- 1 pinch of salt
How to make Zwieback
- Combine all ingredients in a large bowl and form a dough.
- Knead for 10 minutes on your work surface to produce a smooth and elastic dough.
- Place the dough back into the bowl, cover with a lid and leave to rest at room temperature for about 60 minutes until significantly increased in size.
- Punch down the dough and knead for a few seconds.
- Shape into a tight log (this will ensure a fine crumb structure) and place in a baking tin (no need to oil or butter the form) – I used a large form at 12.2 x 8.6 x 31 cm.
- Cover the tin with a clean kitchen towel or wrap in a polythene bag and rest for another hour in the tin.
- Bake in a preheated oven at 180°C for approximately 60 minutes.
- Take the loaf out of the tin and cool on a wire rack.
- Rest for 24 hours.
- Cut the loaf into 7mm slices.
- Lay them out on a baking tray and bake at 100°C for approximately one hour until golden brown.
Store in an airtight container to ensure the Zwieback remains dry and crisp. Keeps well for weeks!
This millet bread recipe makes a perfect breakfast bread and delicious accompaniment for vegetarian stews. The recipe bakes a bread with a moist and spongy crumb and crunchy crust. Little grainy millet beads are baked into the dough. It keeps well and stays moist for days as the …
Osterpinze is a delicious Easter bread, made with an enriched yeast dough (milk, eggs, egg yolks and butter) and flavoured with anise wine and lemon zest. It’s traditionally baked for Easter in the South of Austria (Styria), although its origins can be traced back to the …
Poppy seeds feature frequently in Austrian baking. Sprinkled on top of bread rolls, mixed into multi-seed wholemeal loaves or swirled up in sweet dessert bakes, they add a wonderful contrast colour, very distinctive earthy flavour and are fun to bake with. Here, I’m showcasing the delightful Mohnstrudel (poppy seed strudel) as one of my favourite poppy seed bakes.
In Austria, poppy seeds are used for both sweet (Mohnschnecken, Mohntorte, Mohnnudeln, Germknödel) and savoury (Mohnflesserl, Mohnstangerl, Mohnsemmel) bakes. They are even grown locally, so if you should ever find yourself in the Waldviertel region of Austria, you can visit Mohndorf, a village build around Waldviertler Graumohn (a variety of breadseed poppy papaver somniferum).
The recipe requires the poppy seeds to be ground as this will make for a much smoother filling and will also allow the seeds to release their oils and flavour. Unfortunately, you will not be able to use a food processor or pestle and mortar to grind the seeds and you will need to employ the help of your coffee grinder instead.
“The trick to grinding poppy seeds for desserts is to do so just enough to break them open, releasing their oils, while letting them hang on to traces of their crisp contours.” Kay Rentschler, NY Times
Ingredients (makes one Mohnstrudel)
- 50 g unsalted butter softened
- 85 g milk at room temperature
- 5 g dried instant yeast
- 15 g white caster sugar
- 1 egg yolk
- 200 g flour
- 1 tiny pinch of salt
- Zest of 1/2 lemon
Egg wash for brushing
Poppy Seed Filling
- 30 g water
- 20 g unsalted butter
- 50 g honey or brown caster sugar
- 25 g Powidl similar to thick plum jam
- 1 pinch of ground cloves or cinnamon
- 20 g ground porridge oats
- 100 g poppy seeds ground
- 25 g currants I prefer currants to raisins as they are smaller, harder and not as sweet, which works well for this delicate bake
- 1 tsp dark rum I used Austrian Stroh rum at 80%
How to make Mohnstrudel
- Combine butter, milk, the dried yeast, sugar and egg yolk in a medium bowl and mix together with a whisk.
- Add the flour, salt and lemon zest and use your hands to work the ingredients into a pliable dough. The dough should not be stiff but also not too sticky. It should be nice and soft and easy to shape. Knead for 5 minutes.
- Place a cover on the bowl with the dough. Keep at room temperature/in a wam place until the volume of the dough has expanded sufficiently.
- Prepare the filling about 15 mins before your dough is ready to be shaped.
- To do this, add the water, butter, honey (or sugar), Powidl, ground cloves (or cinnamon) into a pan, heat up until it starts bubbling up.
- Take the pan off the heat and add the ground porridge oats, poppy seeds, currants and rum and combine well.
- Now back to the dough which should have almost doubled in volume by now. On a slightly floured surface, roll out the dough into a 30 x 20 cm rectangle. Use your dough scraper to chop some of the protruding edges off in order to get to the rectangular shape.
- Distribute the filling evenly across the dough rectangle, leaving 0.5 cm around the edges free.
- Roll up the dough lengthwise. Make sure that no air bubbles get trapped as you do this. Try not to add more length to the Strudel as you roll it up, it should still end up being 30 cm long.
- Place the Strudel seam side down onto a baking tray lined with baking paper. Flatten it slightly in order to achieve a more oval than round shape without lengthening it.
- Cover with a kitchen towel and leave to rest for approx. 1 hour (depending on the temperature in your room).
- Preheat the oven to 180°C.
- Just before the bake, brush the Strudel with egg wash.
- Bake for 30 minutes or so on the second lowest shelf of your oven, until golden brown.
- Cool slightly before serving.
Mohnstrudel Recipe for #TwelveLoaves
Our host this month is Lora from Cake Duchess and our theme is Seeds. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s selection of #TwelveLoaves Malt Breads!
- Checkerboard Tangzhong Rolls from Karen’s Kitchen Stories
- Dusle Pull Apart Rolls with Chia, Flax and Sesame Seeds | Cheap Ethnic Eatz
- Five-Seed Loaves from blackberry eating in late september
- Molasses Multi-Seed Bread from A Baker’s House
- Onion-Poppy Seed Rolls from Basic N Delicious
- Sunflower Whole Wheat Bread from That Skinny Chick Can Bake
For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s selection of #TwelveLoaves Malt Breads!
If you’d like to bake along with us this month, share your Seed Bread using hashtag #TwelveLoaves!
Buchteln or Rohrnudeln are sweet baked pull-apart yeast buns. These are traditionally filled with jam or baked on a bed of fruit (most commonly plums or damsons). The Buchteln are packed closely in a large baking dish (usually made from enamel) to stick together. They are …