Dampfnudeln are a regular Friday lunchtime dish in my grandmother’s kitchen. Bread buns are placed on a bed of apples and steamed on the hub for about 30 minutes. They are incredibly light and delicious and I wanted to share the Dampfnudeln recipe here on …
Tag: German bread recipes
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!
Dark chocolate and sour cherry is one of my favourite flavour combinations. You will know how well they work together if you have ever tasted a good Black Forest Gateau. When the Bread Bakers Facebook group opted for the topic ‘cacao’ this month, I wanted to bring …
Thank you Flavoury for the delivery of my first box of craft beers! Flavourly is an Edinburgh-based craft beer club, delivering subscription boxes with beers from independent producers across the UK – a great way for beer lovers to discover new tastes and flavours. The box of …
This German sunflower seed bread recipe makes a delicious loaf of rye-based bread which is infused with the earthy flavour of dry-roasted sunflower seeds. The recipe is inspired by Gerhard Kellner’s “Rustikale Brote aus deutschen Landen“. A great way to use sunflower seeds in bread baking!
German sunflower seed bread recipe
On the day before baking
Prepare the sourdough
- 90g cracked rye
- 100g wholemeal rye flour
- 290g water
- 30g rye sourdough starter
Combine all ingredients in a bowl, mix thoroughly, cover and keep at room temperature for 16 to 18 hours.
Prepare the sunflower seed soaker
- 100g sunflower seeds
- 100g water
Dry-roast the sunflower seeds in a frying pan, then finely chop the seeds in a food processor. In a bowl, combine the chopped seeds with the water and cover for 16 to 18 hours.
On the day of baking
- 480g sourdough
- Sunflower seed soaker
- 165g wholemeal rye flour
- 135g wholemeal wheat flour
- 70g white strong bread flour
- 13g salt
- For the tin: 1 tsp olive oil
- Combine all ingredients (except the oil) and knead for a few minutes.
- Place the dough into a bowl and cover.
- Keep at room temperature for about an hour.
- Grease a 30 cm loaf tin.
- Put the dough in the baking tin; use wet hands to distribute the dough evenly.
- Depending on the temperature in the room, the proofing process will take between four and ten hours (the warmer the room, the quicker the proofing).
- Preheat the oven to 250°C.
- Bake for 15 mins at 250°C, then reduce the heat to 180°C and bake for a further 40 minutes.
- Cool bread on a wire rack.
Delicious with smoked salmon and salads, enjoy!
A shout-out at this point also to Roland and Romana, loyal readers of TheBreadSheBakes – thanks for your support!
It’s hard to find a good recipe for traditional German Pumpernickel so I thought I would try and fill this gap! Here is step-by-step guide to baking the real thing as well as some interesting Pumpernickel facts. Give this Pumpernickel bread recipe a go – you …
A new favourite! This rye bread with sunflower seeds is amazing – rye sourdough, malt and toasted sunflower seeds give this bread its delicious flavour. While sunflower seeds usually only have a very mild taste, toasting them evokes a wonderfully nutty flavour. Additionally, they are …
Packed with great tasting flax seeds, this flaxseed bread recipe is one of my current favourites. I love baking with rye and use both wholemeal rye flour as well as whole wheat and white wheat flour in the recipe. The result – a robust loaf of wholesome brown bread filled with crunchy seeds. Delicious with butter and jam for breakfasts or as a side to creamy vegetable soups.
Thanks to the way the seeds are soaked, the bread will stay extra-moist for days after baking. It also tastes delicious when toasted as the heat will bring out the nutty flavour of the seeds. Give it a go – you’ll love it!
The mighty flaxseed…
There are two basic varieties of flax seeds: brown and yellow/golden. Nutritionally, they are very similar; both types are a great source of dietary fibre, antioxidants and a type of omega-3 fat.
It’s important to soak the seeds before baking (see another example of this technique in my Kamut flour bread recipe). If flax seeds are not soaked, they absorb moisture from the bread and dry out the crumb quickly.
Flaxseed bread recipe
My recipe was inspired by the Flaxseed Bread in Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques and Recipes‘ and uses both sourdough as well as a small amount of dried yeast.
Ingredients – for 1 flax bread loaf
- 30g sourdough starter
- 175g dark wholemeal rye flour
- 100g whole wheat flour
- 175g strong white flour
- 90g flax seeds
- 430g water
- 8g salt
- 5g dried yeast
How to make flaxseed bread
- Prepare the sourdough by combining 30g sourdough starter, 50g dark rye flour, 50g wholewheat flour and 100g water in a medium bowl. Mix well then cover with a lid. Leave to rest at room temperature for 16 – 24 hours.
- For the flaxseed soaker, combine 90g flax seeds with 200g cold water in a small bowl. Cover and set aside until needed.
- Combine all ingredients: 200g of the sourdough (rest goes back into the fridge for your next bake), 125g dark rye flour, 50g whole wheat flour, 175g strong white flour, 130g water, the flaxseed soaker, salt and dried yeast in a large bowl.
- Knead for 10 minutes. Have some extra water ready as you might need to wet your hands and the worktop a few times depending on the dough’s consistency. You should end up with a soft, slightly sticky dough.
- Shape the dough into a ball, place it into a bowl and keep it covered for 1 or 2 hours – it should have quite visibly risen by then.
- Give the dough a quick 10 second knead, lightly flour the dough surface all over and place it into a lightly floured proving basket.
- Cover with a polythene bag and keep in a warm place for another hour or more until it has expanded significantly and is fully proved.
- Preheat the oven to 240°C – if using a La Cloche baking dome, preheat at the same time from cold.
- Turn the loaf out onto a baking tray lined with baking paper or the La Cloche baking dome bottom.
- Bake for an initial 15 minutes, then lower the temperature to 220°C and bake for another 30 to 35 minutes.
- Cool on a wire rack.
- A tip by Hamelman: “For the best eating quality, cover the cooled loaf with baker’s linen and let stand at room temperature for at least several hours or up to 24 hours before slicing.”
The traditional German Christmas bread called Stollen is a rich, sweet fruit bread made with butter, milk, spices and rum-soaked dried fruit and nuts. Here I present my very own version of Xmas Stollen – my sourdough Stollen recipe for all you adventurous bakers out there. …