German Bread | Recipe

Tuesday, March 06, 2012



This recipe is coming to you from our dear friend Hanna, whom we met while she was an exchange student living with my husband's sister's family in Austin several years ago. Chad & I kept in touch with Hanna, and met up with her last fall in her home city of Munich. Hanna is a beautiful girl who knows what she likes, and has a mad sense of style. She's currently studying at the University in Vienna, Austria, and I can relate when she told me she prefers staying in and cooking to going out and drinking. Well, most nights anyway. Hanna wants to try her hand at blogging, so I offered her to use my blog as a platform while she's learning. So you may see clips from time to time from Hanna, like this lovely bread recipe of hers,

The first time I made this bread was in Texas. I missed German food, bread in particular. Germany offers an enormous variety of different breads and if you ask any other German exchange student what food they miss the most, the answer will be bread. My mother eventually sent me this recipe - she had used it while she was living in Canada.

This recipe aims for two loafs of bread. Active prep time is only about 30 minutes, but the total amount of time you'll need is 3.5-4 hours. Perfect for a lazy Sunday afternoon!

I n g r e d i e n t s:
2 cups milk
1/2 cup whole cane sugar
1 tblsp salt
1/4 cup butter
1 cup warm water (105-115°F)
2 pckg active dry yeast
7 cups unsifted whole wheat flour
1 cup mixed seeds (I used sesame, flax and poppy seeds)
3 tblsp butter, melted

Heat the milk and remove from heat. Add sugar, salt and 1/4 cup of butter. Stir until the butter melts. Cool until lukewarm. In the meantime, sprinkle the yeast over 1 cup of warm water in a large bowl. Stir until dissolved. Stir in the milk-butter-mixture. Add 4 cups of flour. Beat with a wooden spoon until smooth.

Now the real fun begins: Pour in the rest of the flour and the seeds and knead the dough with your hands for about five minutes until it's smooth and elastic. Cover the bowl with a towel and let it rise in a warm place (I usually put it in my bed under a pile of blankets!). Wait for about 1 hour until the dough has doubled.



Make quarters and let them rest for about 10 minutes. Roll each part into a 12" strip. Twist each two strips together three times (= 2 loafs). Place in greased 9x5x3 inch pan. Brush with melted butter, cover with a towel and let the loafs rise in a warm place, again for about 1 hour.


Place rack in the middle of the oven (preheated to 400°F). Bake for 35 to 40 minutes.

The bread tastes best when still warm, with just butter and salt.



bon appetit,

Images + Recipe, from our dear Hanna

4 comments:

  1. hanna.ladstaetter@googlemail.comMarch 6, 2012 at 6:11 AM

    Thanks so much for this opportunity, Lila!! I absolutely love it!!! :)

    ReplyDelete
    Replies
    1. you have such a lovely sense of style Hanna, you should really keep this up. i'm here to help push this however i'm able,

      -lila

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  2. And I studied for a year in Karlsruhe in college. The thing I miss most (besides my friends of course)is the BREAD. I will be making this. Soon. Vielen dank, Hanna!

    ReplyDelete
    Replies
    1. i didn't know you studied in Germany, lovely country & people. we were just there in September, and i couldn't get enough of the bread, that & the salami. let me know how this recipe turns out for you too!

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