Do you have any recipes on how to make German Brochen (Chicago Hard Roll ) or any type German Breads? When I was in Germany , the breads did not make my sugar go out of control, whereas in America its up and down. Would love to have some recipes and try to bake some myself. Any help would be appreciated. Looking through your recipes I did not see anything that looked loke the Hard Crusted German Brochen or the dark color German Breads. Please E-mail me any recipes and if any for bread machine send those also. Thanks..
German Brochen ( Chicago Hard Roll )
Replies to this discussion
You may want to try searching some German cultural sites online. Many people are happy to share family recipes.
Best of luck in your search.
Hallo,how are you? Could I send you the recipes only in english or can I send it in german.
Shiela1 from Germany
Shiela 1, I would love some recipes in English. I'm afraid my dutch is not good.
Here's a recipe from Twin2 on the Old Baking Circle. Hope it helps. It's been very well received.
• * One piece of old dough
• 1 3/4 cups water
• 1 1/2 teaspoons salt
• 2 Tablespoons sugar
• 1 teaspoon yeast
• 4 cups bread flour
These are the German rolls that can be found in small neighborhood bakeries all over Germany. They have a crunchy crust and soft interior and can be topped with sesame or poppy seeds.
Mix and knead the dough until smooth (about 10 minutes)
Shape into a ball and let it rise in a covered, oiled bowl until doubled (about 1 1/2 hours)
Punch down, shape into a ball, put back in the bowl and let it double one more time, about 1 hour.
Punch down and let rest about 10 minutes.
Form rolls (10 or 12) and lay on baking sheets, cover and allow to rise until almost doubled. Reserve one piece for old dough. Score the tops of each with a razor, making five slits from the center toward the outer edge.
(Or shape like a regular Kaiser - roll out to about a 4" disc and fold in toward the center of the roll in fifths, and press down firmly in the center of the roll, cover and let rise.)
Preheat oven to 450 degrees.
Glaze the rolls and sprinkle with poppy seeds and/or sesame seeds (if you wish, we like ours plain)
Put in the oven and reduce the temperature after 5 minutes to 400 degrees.
You may want to produce steam during the first 5 minutes of baking. (You can do this with a pan of boiling water on the oven floor, or spritz with cold water)
Bake for about 15 minutes until golden brown.
*"old dough" Before you bake this dough without the old dough for the first time, save one piece of dough, (after shaping, the size of one roll) for the next batch. This can be stored in a zip lock bag in the fridge for about a week or the freezer for a longer period. If you freeze it just thaw it out completely before using.
I made mine in the Zo yesterday on the dough cycle, let rise and shaped as directed. Then I baked them yesterday afternoon, until they were done, but not browned. I put them in a plastic bag overnight (normally heresy) and then put them back in the oven before breakfast to brown them off and crisp them up. They were fantastic, and all the time to let them rise, etc., didn't get me up at 4:00 a.m. We live and learn. Hope you try them.
Lived in Hamburg for 8 months, fell in love with the bakery goods as do most people. Would like to point out that, at least in the north, most Broetchen and Brot is NOT white, and wheat flour is used less than here. Were the breads you were eating there made more from refined flour, or were they Vollkorn varieties (whole-grain)? I DO know that whole grains in general will give you less spikes/dips than refined flours, so my recommendation is to include at least SOME unrefined flour. Also, my observation in general in Europe is that they do not feel the need to add so much sugar as is done here (another reason I like the food over there!).
I've read that spelt flour (Dinkel mehl) is easier to digest (perhaps that's more important for gluten-intolerants); also many northern European breads have a goodly proportion of RYE in them. I would look at the differences in the ingredients, to help you find/make something at least close to what you are trying to replicate.
I've been on a search for a recipe similar to a Vollkorn Dinkel Kurbiskern Brot (Wholegrain Spelt Pumpkinseed Bread) that DH and I fell in love with. A few folks on the oldBC responded with some nice recipes in their own right, altho I haven't found anything exactly the same yet. -BeachDee
Hello, here now the promised prescription, I hopes I could help you with it.Ich can give you even more if you wanted.
Dear one greets Shiela1
Crunchy coarse rye bread
The basic dough is prepared in the eve
Bread baking with sour dough takes place in two steps. First one prepares in the eve a basic dough which rests overnight (approx. 10-12 hours). The next morning then from this basic dough the main dough is put together for bread baking.
An easy baking time pattern arises from it: In the evening the basic dough is prepared and the next morning then bread is baked. A little time division is necessary for it of course, however, the trouble is worthwhile, in any case.
Ingredients for the basic dough
400 ml tepid water
220 gr of rye wholemeal flour
120 gr of sour dough beginning
2 gr yeast refines
1 teaspoon honey
Basic dough tap dance by tap dance
In a bowl 120 gr of sour dough beginning with 400 ml tepid water are touched.
Now 1 teaspoon of honey and 2 gr of fresh yeast become in this mixture eingerüht.
Last 220 gr of rye wholemeal flour are well mixed with this mixture, the dough is more viscous liquid than firmly.
This basic dough puts one best of all overnight in the baking pipe without covering this.
The base - the basic dough
The basic dough after 10 hours
fine pored passed through with air bubble and easily risen.
The basic dough is the base for a good success of the bread. During from 10 to 12 rest hours, durchsäuert the whole mass. Besides, many small vesicles form and the dough rises. One should not let this basic dough in rest to cold place. The place in the closed baking pipe is best.
Sour dough beginning renew
So that one has again for sour dough next time, are taken away in the morning after the rest time 120 gr by the basic dough which are stored up to the next week in the fridge. The sour dough beginning every week is renewed by this "rotation" and is held fresh.
Basic dough - according to instructions
300 ml water
3 gr of yeast
250 gr of wheat flour flatly
250 gr of wheat wholemeal flour
250 gr of spelt wholemeal flour
20 gr of salt
The given ingredients are processed exactly after instructions to the main dough. The ingredients become with the food processor well verknetet and it then two rest times are to be kept.
1. With it the bread becomes even more spicy, before the shooting down in the hot baking pipe spray with water and with flour a little "make dust".
2. With it the bread becomes really crunchy and crisp which bread cut before the baking with a sharp knife several times irregularly briefly. With it the bread bursts later in irregular form, exactly as a coarse rye bread should be.
3. With it the bread becomes really crisp and crunchy, the baking pipe on 425°F preheat (instead of 400°F). The bread shoot out and after 2-3 minutes the heat reduce to normal baking temperature.
Best in English but will take it in German. Thank you