Recipes for bread made with yeast and little or no sugar.
This potato bread can be done in three hours but you will eat it up much faster than that. Springy, moist and crunchy on the outside, potato bread goes well with hearty soups, bratwurst or with butter and jam. If you have never tried potato bread before, you will be amazed at the results.
Amazingly moist, this whole grain potato bread recipe takes just four hours from start to finish. This potato bread is flavored with caraway, anise and fennel, and made with 100% whole grain. Potato bread rises nicely in the oven, with a soft crust and crumb.
A heavier, German style loaf of bread for making sandwiches and "Butterbrot", this homemade sourdough boasts seeds, rye, corn and potato. This recipe for German bread is delicious fresh and will not go stale for many days. Start the bread dough the night before you plan on baking for the best German bread.
Roll recipes are a little more time intensive than bread recipes, that's why they are a traditional German weekend breakfast food. Most of the time creating crispy German rolls is hands-off, however, leaving you time to do other things around the house or cook the rest of the meal.
Crisp, sourdough rolls hot and fresh from the oven. This recipe for sourdough rolls is a winner; lightly freckled rolls smell and taste heavenly, with a crisp crust and soft interior. A touch of rye and cooked potato lend interest to these sourdough rolls.
Roll recipes are a little more time intensive than bread recipes, that's why they are a traditional German weekend breakfast food. Most of the time creating crispy German rolls is hands-off, however, leaving you time to do other things around the house or cook the rest of the meal.
A very popular Autumn supper, especially with new wine, "Zwiebelkuchen" or onion pie, comes in many variations. Shown here is a simple pie or quiche which can be dressed up or down. Best when served warm, Zwiebelkuchen is simple to make.
Twisted Bread is the name of a very simple wheat bread from Switzerland. It is a loaf that has been twisted two or three times around itself, giving it a bumpy shape like a tree root. Because it has a long rise in the refrigerator, many of the starches are converted to sugars which caramelize when baked, creating deep, nuanced flavors.
This bread is only slightly soured using molasses, but it goes together in a morning (two 90-minute rises) and tastes slightly sweet. Great with salted butter.
This bread may not take a full day to complete, it depends on your room temperature. A long
overnight soak is essential, however, to soften the bran and get the most out of a 100% whole
wheat loaf. It is not a sourdough, which some people find too pucker-y, and contains some
butter and honey for extra flavor.
There is nothing better for breakfast than a hot roll topped with ham and cheese, or butter and jam. This recipe makes a dozen in time for brunch. Sunflower seeds and rye in a slightly soured dough make these special treats, reminiscent of those rolls you get at the bakery.
Hard, crusty rolls made out of white flour, which have a soft, melting inner core make for some of the best German Sunday brunch fare. Start by spreading butter over a split roll and then add your toppings. These can include homemade marmelade and jam, hazelnut spread, slices of sausage and cheese, tomatoes, hard-boiled eggs, liverwurst or anything else you can think of.
A conventionally baked rye bread, this bread gives you the flavor of a true, steamed pumpernickel. Raisins, although unusual, provide extra sweetness. This bread only takes a couple of hours to make and bake.
This 100% whole wheat and seed bread uses the epoxy bread-making method. The recipe makes one large free-standing hearth loaf and replicates German bread baking at home. If you are searching for a way to have your traditional German bread outside of Germany, this recipe may help satisfy your craving for chewy bread with a good crust
A wonderful recipe for "Bauernbrot" or Farmer's Bread which rises well and gives you a real taste of German bread in just a few hours. This recipe for German bread uses sourdough and caraway for a real German taste. A good, transitional bread recipe for beginner bread bakers.
Brezel in German, pretzel in English, a tasty snack wherever you go. There are many soft pretzel recipes but only one real "Laugenbrezel" recipe, where the pretzel is dipped in lye before baking. If you choose not to use a lye or NaOH solution, you may dip the pretzels in boiling sodium carbonate.
No matter what kind of bread dough, you can make beautiful, German-style wreaths to serve at breakfast of your next party. Here are simple steps for making your own bread roll wreaths for your next German celebration. Often served at a buffet for people making their own sandwiches, these bread wreaths are quite eye-catching.
A 100% wholegrain bread recipe for whole wheat enthusiasts. Oatmeal lends a little sweetness to homemade bread. No sourdough and an overnight leavening process make this bread sweet and easy to eat
Oatmeal lends a little sweetness to homemade bread. Try this homemade bread for breakfast or serve it with a hearty vegetable or lentil soup. Toasted, this oatmeal bread tastes great, too.
There is a bread you can buy at Turkish markets in Germany that is much like ciabatta or foccacia. Turkish flatbread is called "Fladenbrot" in German and is now found in all parts of Europe. It is flat and sprinkled with nigella seeds, and sometimes salt. This flat bread is great for dunking in soup or splitting horizontally and filling with sandwich meats.
