Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes
I love baking traditional German breads. My personal favourites are German breads based on long fermentation, rye flour and traditional bread spices. You’ll find a wonderfully tipsy German stollen recipe in here as well as the queen of German dark breads, the authentic all-rye pumpernickel. Flammkuchen makes a well-deserved appearance and there is also the delicious Hefezopf of course.
If you like, take a look across the border into Austria, where you’ll find recipes for popular breads such as Salzstangerl, Mohnstrudel and Hausbrot as well as a selection of family recipes including Austrian plum buns.
My friend Mariel and I decided to have a friendly Challah versus Hefezopf (Austrian: Striezel) bake-off this weekend. Challah versus Hefezopf / Striezel Challah (Hebrew for ‘loaf’) is a traditional leavened and plaited Jewish bread eaten on Sabbath and holidays. Striezel (in Austria) or Hefezopf (in Germany) is also a plaited yeast bread. What makes … Read more
Vinschgerl (also sometimes Vintschgerl) are rustic palm-sized flatbreads which originate in South Tyrol. Blue fenugreek (Brotklee, Schabziger Klee, trigonella caerulea) adds a very distinctive, slightly spicy flavour to these delicious breads and the flat shape ensures that there is a lot of surface for the strong crust to form. Vinschgerl Recipe Ingredients – Makes 12 Vinschgerl … Read more
At home in Austria for the week, I was keen to bake some traditional Austrian Schwarzbrot (black bread) with my family. It was a good team effort! My grandmother provided the recipe for Hausbrot, my mum prepared the rye sourdough and got the various ingredients ready and I did the dough work. There are many different recipes for Austrian Hausbrot … Read more
Kleingebäck or Kleinbrote are the German words and classifications for small breads weighing 250g or less. In Austria, Switzerland and Germany there is a huge variety of Kleingebäck – every region and, in fact, every bakery will have their own selection. Kleinbrote are usually eaten for breakfast or as part of the Jause (Austrian German … Read more
My bread baking journey with The Bread She Bakes is firmly rooted in the delicious flavours of Austrian rye breads I missed so much when I moved to the UK. A lot of dark breads in Austria, Germany (particularly in the South), Switzerland and South Tyrol are made with Brotgewürz (bread spices) which are both great for the taste … Read more
My friend Felix from Munich frequently impresses guests with his delicious Flammkuchen, a type of German flatbread with a delicious sour cream, bacon and onion topping. He provided all his Flammkuchen baking insight to me yesterday, so what better way to finish a long week than unwinding with a freshly baked Flammkuchen and a nice glass … Read more