The second recipe for rolls from East-Germany which I found in an old Baking book from 1930 is a recipe for “Pameln”. The recipe itself was once again rather short: Use a waterdough with some rye flour mixed in. But at least the description for forming was better this time: Roll the dough into a shape similar like Berliner Schrippen and cut it length wise prior to baking.
I try to research about this kind of rolls like I did it for the Salzkuchen, but I only found some posts of people looking for a recipe. And so here it is, my try on an Pameln. It is a delious roll with a soft crumb and complex flavour due to the sourdough!
A dear reader told me last year about a speciality in the north-western Part of germany: Campingwecken (lit. Camping rolls). She descripted it as a roll filled with a mixture of roasted almonds and pearl sugar. I was intrigued and started researching. It seemed, that the variant with almond is a rare one, more commenly is a variant with only pearl sugar. I even found a bakery who offered this kind of rolls in the city of Leer in our last vacation in East Frisia, so I could try this roll.
But as I I’m a curios person, I wanted to eat the almond version as well. And so today I have now Campingwecken in both variants for you!
Like every year I don’t have to check the calendar to know that it is nearly November. A short glance in my blog statistic shows me that from day to day the click number for my Stollen recipe rise strongly. And I knew that you – just like me – started to plan baking stollen now. And while since years I’m happily baking my favourite moist Christstollen I posted some recipe variants in the last years, too. To give you a guide to recipes and tips is here a overview where you can find it: Continue reading
Since I started to collect regional bread recipes from Germany, I struggle with finding recipe from East-Germany. And so I was so happy, when I stumbled about some recipes in an old Diamalt book from 1939. But to be honest, the term “recipe” is very optimistic for the short description in the book. The dough for the Salzkuchen is described as a “Waterdough” and its form as (and this a orignal quote, too!) as “oooo”.
That left me with some question marks in my head. But after some more research I found some other descriptions and pictures of “orginale Salzkuchen”. And with this in Hand I was able to create my recipe.
Is there still someone who is surprised about another traditional sweet bread recipe with rye? The longer I collect the regional recipes, the more sweet recipes with rye flour, raisins and sometimes spices I found. Personally I am only wondering about the fact that these kind of breads somehow did not appear in modern baking.
Todays rolls fit in perfectly in the row of Krintstuut, Onjeschwedde, Berchtesgardener Stuck, Kleenroggen and Westerwälder Neujährchen. The Kneppkuchen is a recipe somewhere between a lean cake and a very rich roll. It is made with rye (of course), raisins, anise seeds and cardamom. Originally the dough is prepared with lard, but for vegetarians and vegans it can be baked with coconut oil instead, too.
In my version, you can find a sourdough for a deeper flavour as well as the fact, that the high amount of fat is mixed to short crust dough before being added to to the dough. This little trick makes kneading in the fat much easier.
When serving you do not need anything but a bit of butter, as their flavour is so deep and rich!
The Mangbrot was a favourite of my grandfather. It is a bread with a long tradition in this corner of germany. The idiom term “Mang” means “Mixed” and referred to the fact that the bread is baked with a mixture of rye and wheat flour. Here, like in other region with cold climate and loamy soil, rye and wheat was planted as mixture. So in good years, the mixture contained more wheat, while in bad years the robust rye prevailed the mixture. I considered this fact and prepared already the sourdough with a mixture of rye and wheat flour. This makes the sourdough a bit milder.
In one of my baking course a participant told me about a bread with coffee she ate in Sweden this summer. The idea of swedish breads with coffee are not strange for me. In a Swedish blog I like Sara from Sara Bakar bake already one or two breads with coffee. But I got hooked only now. And so I created a coffee blackbread based on my familiy’s favourite blackbread. And I have to say, the resulting bread was mindblowing! My dearest, who normally never touch a bread with dried fruits, eats so much of it, that one loaf vanished in a blink.
But one could tell what my secret ingredients was. The coffee adds a incredible round flavour with its roasted notes but is barely recognizable. The amount of molasse is moderate so it is well balanced between sour and sweet. And so the bread is great with Cheese – especially with a young goat cheese. But honey or purists version with only fresh butter is dream as well!
I got a bit to optimistic when I tried the first version of this bread. Adding a big portion of very ripe pâte fermentée was not the best of my ideas, as this brings to much enzymes in the dough and has the same effect like adding sourdough. After 24 hours proofing time the dough was still stable, but the resulting bread lacked volume. A sure sign that the gluten network already started to decline.
And so I put the recipe back on my worktable and sat down to write a better version. This time it is a straight dough which develops its flavour during the long fermenting time. Yoghurt and good portion of whole grain flour adds another aromatic notes to the loaf. In this combination, the dough is stable over the course of 24 hours and the breads have a nice volume. Which can be seen in their crumb, too. It is soft and fluffy and can be toasted very well, too! A perfect bread for breakfasts and lunch boxes!
Sometimes questions of readers are timed just perfectly. So when Jasmin asked for a way to reduce yeast amount in my heirloom recipe of Greta-Garbo-Schnitten I told her I would try it right away, as I was planning to bake them for my upcoming birthday anyway. Baking Greta-Garbo-Schnitten has two advantages: They are a delicious favourite of mine and they taste best when baked a week in advance. And the second point goes well together with the fact that my birthday was at the end of a very busy week.
And I adjusted the recipe carefully. Reducing the yeast and adding a bit of sweet starter as preferment. As the recipe contains no big amount of liquid, adding a preferment was tricky. I had to reduce the amount of sour cream. Instead I used a bit of cream fraiche which higher amount of fat balances the reduced over all amount.
The recipe worked like a charm with this adjustments. And it is still one of the most delicious treats in the world!
Some time ago a reader asked if my beloved three grain bread recipe could be modified so it would use boiled sourdough and could fit in a busy weeknight schedule. As changing from sourodugh to boiled sourdough meant replacing the soaker as well. This are quite some changes and I decided that were to many chances to give away a recipe variant without testing. Around the same time I got my hands on beautiful big mold glasses from Weck (1050ml) . They have straight walls and are perfect for baking breads. When the bread is sliced, its slices are perfectly round. I am totally in love with the new form.
And the bread itself is a delicious as the two other variants. And like always it is a good sign for a favourite bread when I bake a recipe in variants!