{"id":21813,"date":"2018-12-30T20:17:01","date_gmt":"2018-12-30T19:17:01","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21813"},"modified":"2026-02-28T13:18:41","modified_gmt":"2026-02-28T12:18:41","slug":"westerwlder-neujhrchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/12\/westerwlder-neujhrchen\/","title":{"rendered":"Westerw\u00e4lder Neuj\u00e4hrchen"},"content":{"rendered":"

\"Westerw\u00e4lder<\/a>The name \u201cNeuj\u00e4hrchen\u201d is used in different regions of Germany for a wide variety of bread and pastry baked for new years eve or new years mornig.\u00a0 This variant stems from the Westerwald<\/a>. I stumbled about it when I researched recipes for Neuj\u00e4hrchen from the rhineland. I was fascinated by the dark crust which is archived by glazing them with cold coffee. And I was thrilled by the interesting mixture of spices and the fact that it is baked with a good amount of rye flour. The\u00a0 dough is mixed with a generous amount of butter, too, which is rather seldom for rye bread. The mixture of spices seems to vary from village to village. Adding Pepper and cinnamon seems to be common everywhere, but if anise or clove or both is used is different from recipe to recipe. As I do not like anise very much, the decision for my recipe variant was an easy one.<\/p>\n

The hearty mixture of spice makes the rolls special, but very delicious. They taste great with honey, but would go as well with a mild goat cheese and some cranberry jam, too.<\/p>\n

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Westerw\u00e4lder Neuj\u00e4hrchen<\/u><\/h1>\n

yields 11 rolls\"Westerw\u00e4lder<\/a><\/p>\n

Rye poolish<\/p>\n