It may looks like a bagel, but it’s no bagel for sure. This crusty roll with its fluffy crumb shares only the shape with the more prominent bagel. It is a regional speciality which is baked only in Dortmund. It is topped generously with salt caraway seeds and often is spread with Mett. So – it’s said – the Innkeeper will sell more beer because salt increases the thirst.
The roll was inveted already back in the nineteenth century by the bakery Fisher. But the original recipe was lost when the bakery burned down during the bombing in the second world war. But it was reinvented is baked until today. But its distribution area is still restricted on the city of Dortmund. And so I’m very happy that I found this delicious little gem of regional tread!
Most of the time I think that breads with the tag “vegan” are silly. The standard variant of bread means “flour, water and salt” and this is after all so pure and simple vegan that there should be no questions left. But with sweet breads this is a different story. I always try to avoid highly processed replacements like margarine. And so I was fascinated when I read in a description of a organic baker that he uses coconut oil for vegan baking.
Using this fat makes sense as it contains naturally a high amount of saturated fat and so is solid at room temperature. I just wondered if the the slight coconut flavour of the oil would shine trough in the baked good. And to verify this question there was just one option: Baking a bread with coconut oil.
Besides of baking Martinsbrezel I tested a recipe as well: St. Martins Rolls. Like for the Martinsbrezel I learned about them from a dear reader. These rolls are stuffed with candid orange peel and hazelnuts and topped with a generous amount of pearl sugar. They are only baked in the time between St. Martin and Christmas.
And even with the temperature far away from winter, I felt a bit like Christmas when I smelled the candid orange peel and nuts during baking. And on breakfast I fell completely in love with the rolls. Spread with some honey (a gift from a baking course participant) they are so delicious!
The Saint Martin’s Day is a celebrated through whole Germany. The traditions anyway vary from region to region. In the Bergische Land, where I live, and in the Rhineland, one tradition is to give a Weckmann to each child after the lantern procession. In other regions instead of this weckmann they get a Martinsbrezel (Martin’s pretzel).
I learned about these tradition quiet recently and did some researching then. And interestingly this tradition is rather wide spread and there are differnt kinds of pretzels. In some regions, they are topped with pearl sugar before baking while in other regions they are brushed with butter and turned in fine sugar after baking.
I decided to try the second variant. Due to the big amount of sugar decided to use only a small anount of sugar in the dough. And then these pretzel are big treat – they may not replace a weckmann in this house but are a good addition to them!
It’s been ten years today since I clicked on the “publish” button for the first time. The Blog – the first bread baking blog written in German – flourish ever since. My wee little recipe archive turned into a huge collection with more than 800 recipes turning this time. And so it’s time to celebrate!
When coming together to celebrate I like to serve a little something for nibbling. The Idea for this crackers I got at our last vacations on a farmers market. A baker sold bags of “addictive makers” – a kind of paper thin crackers. The name was tempting me and so we bought a bag to satisfy my curiosity. But the name was greater then the reality. They tasted ok… and my brain started to work.
The inspiration for my cracker variant are Lavash and Pan Carasau. I add sourdough to the mixture for a more complex flavour, while harrisa and nigella seeds add an exotic touch. And so I get finally my perfect cracker…