Dinkelbrötchen

• 450 g white spelt flour (German type 630)
• 150 g whole spelt flour
• 1 teaspoon Zuckerrübensirup 
• 400 ml milk, lukewarm
• 11 g salt
• 2 tablespoon rapeseed oil
• 7 g dry yeast (15 g fresh)
• Sunflour seeds (optional)

Mix the flours. Mix the yeast into the milk and Zuckerrübensirup and then mix into flour mixture. Add salt and rapeseed oil and knead into an elastic dough (~8-10 minutes using stand mixer with hood attachment). Tranfer dough to an oiled bowl, cover with cling wrap and let rise until ~doubled in bulk. Lightly knead to remove air. Divide into 11 equally sized balls (~90-95 g each). Shape into Brötchen and place onto baking sheet lined with baking paper. If desired, brush surface with water and dip into sunflower seeds. Alternatively, sprinkle with spelt flour. Let rise 20-30 minutes. If you covered in sunflower seeds, brush surface with water again, and bake 10 minutes in preheated oven at 225°C (210°C fan assisted). Then lower temperture by 15°C, and bake an additional 10-15 minutes until done. Brötchen freeze well. To reheat, bake for 10-12 minutes at 200-210°C (fan assisted).

Source.

Weizenmischbrot/Kübiskernbrötchen

Sourdough

• 22 g starter
• 210 g whole rye flour
• 175 ml water (28°C)

Dough

• 550 g strong bread flour (Type 550)
• 390 g "dark" wheat flour (Type 1050)
• 50 g dark rye flour (Type 1150)
• 10 g dry yeast
• 610 g water (26°C)
• 20 g salt
• some oil for the bowl

 Mix the ingredients for the sourdough well in a non-reactive container and let them rest for 12-16 hours. For the dough, mix all the ingredients except the salt together on low speed in the mixer for 4 minutes. Knead in the salt. If you have space, you can do this in your mixer, but I need to do this by to prevent the dough from climbing on top of the dough hook. Place the dough in the oiled bowl and let it rise for ~25 minutes folding it once or twice during this time.

For bread:
Split the dough into two equal portions. Form into rounds or oblongs and place in lightly floured rising baskets. Brush the exposed surfaces lightly with water. Cover with baker's towel and let the dough proof for a further 1-1.5 hours. Turn the dough out onto a lined baking tray or peel. Slash the bread diagonally, brush again with water and place in a preheated 220°C oven (230°C without fan). After 10 minutes, reduce heat to 200°C (210°C without fan) and bake for a further 40 minutes. Let cool on a baking rack.

For Brötchen:
Divide the dough into ~100 g portions and form into balls. Let the balls rest for 5-10 minutes to let the gluten relax. Form into square shapes by pressing the dough balls flat, folding the four edges in and pinching the seams shut. Brush the top surface of the dough (not the seam) with water, dip in a bowl of pumpkin seeds and place seam down on a lined baking sheet. Let rise for 1-1.5 hours. Bake in a preheated 220°C oven for ~20 minutes until done. Cool on a baking rack. Once completely cooled, Brötchen can be placed in a plastic bag and frozen. To reheat, place frozen Brötchen in a 200°C oven directly on a baking stone for ~7 minutes.

Source.    

Laugenbroetchen

Makes 1 dozen

• 520 g Strong bread flour
• 300-310 g lukewarm water
• 3-4 g dry yeast
• 25 g butter (room temperature)
• 1 teaspoon sugar
• 2 teaspoons salt
• 50 g baking soda for each liter of water for Lauge

Measure out the flour in a bowl and form a small hollow in the middle to hold the water, sugar and yeast. Let rest until the yeast is foamy, then add the salt and butter and knead 10 minutes on slow. Let the dough rest for 30 minutes. Divide into 12 and form into balls. Let rest for 15-30 minutes. In the mean time, pre-heat the oven to 200C, and set a pot containing 1-1.5 liters water to boiling. Just before you are ready, slowly add the baking sode to the water (it will foam!). Place the doughballs in the boiling water for ~30-40 s (turning occasionally). Slit the doughballs with a cross ~1/2" deep, and sprinkle with coarse-grain salt or sesame seeds (sprinkle just before putting into oven).

Alternative: Kaeselaugenstangen: instead of forming into balls, form into cigar shapes. After boiling in the soda, slit the rolls deeply lengthwise and fill with cheese (preferably some form of Bergkaese--e.g. Gruyere, Comte, Appenzeller, etc).

Adapted from: http://slava.com.de/?p=697

Landbrot

Sourdough

• 140 g whole rye flour
• 127 g warm water
• 25 g sourdough starter

Mix and rest in a warm place for 20-24 hours

Dough

• Sourdough starter
• 210 g medium rye flour (type 1150)
• 150 g strong white flour
• 11 g salt
• 5 g dry yeast (10 g fresh yeast)
• 273 g warm water

Mix ingredients, and knead into a smooth dough (10 minutes on high using a mixer). Rest dough on floured (whole rye) counter under plastic for 10 minutes. Form into a boule, and place seam side down into a rising basket that has been well floured with whole-rye flour. Let rise for 40-45 minutes in a warm place. Bake at 210 C with steam for 15 minutes and then another 45 minutes for 190 C. Let the bread break along the seam for a rustic look. Let bread cool completely on a wire rack before cutting.

Source.

Salty Dampfnudeln

For 6 medium/small Dampfnudeln:

• 250 g flour
• 125 ml milk
• 5 g yeast (dry; 10 g fresh)
• 25 g sugar
• 25 g butter
• 1 medium egg
• a pinch of salt
• oil
• boiling salted water

Mix flour, milk, yeast, sugar, butter, egg and salt, and knead into a smooth dough (~9-10 minutes by mixer). Cover and let rise 45 minute-1 hour in a warm place until ~doubled in bulk. Knock back down (alternatively, place in a container in the fridge overnight) and form into six equal-sized balls. Heat a shot of oil in deep pan (>3" deep) over medium-high heat. When the oil is very hot, place the dough balls in the pan, spacing them evenly. Immediately add 2-3 ladel-fulls of boiling salted water to the pan and cover with a tight-fitting lid (preferably glass). Continue to cook over medium-low-to-medium heat until most of the water has boiled away and the pan is making a sizzling sound. Remove the lid and continue to cook until the Dampfnudlen have a golden-brown colour (if they don't already). Great with potato soup.

Source.  

Great Grandma's Cinnamon Rolls

Makes: ~ 4 dozen

Ingredients:

• 2 eggs, room temperature
• 2 cups milk, lukewarm (traditionally scalded then cooled to lukewarm, these days that process is not necessary but you can do it if you want)
• 2 packages yeast
• ½ teaspoon sugar, ½ cup sugar, ¾ cup sugar
• ½ cup butter, butter for spreading, softened
• 1 teaspoon salt
• ~6 cups flour, 6 tablespoons flour
• 2 tablespoons cinnamon
• ½ cup brown sugar, packed

 In a container large enough to allow for rising, dissolve yeast in ½ cup warm water.  Add ½ teaspoon sugar. Allow to rise.

Meanwhile, in a very large mixing bowl, combine ½ cup butter, ½ cup sugar, and salt.  Add lukewarm milk, followed by the risen yeast and eggs.

Add flour gradually while stirring.  Start from around 4 cups and continue adding until the dough is soft and pulls away from the sides of the bowl.  Plop it on a floured surface and knead until smooth and elastic.  Cover the dough with a towel and set it in a warm area away from drafts and let rise until doubled.

Meanwhile, mix the filling - cinnamon, brown sugar, ¾ cup sugar, and 6 tablespoons of flour - in a small bowl.  Use a sifter or strainer to attain a fine texture.

After the dough has risen, take it in sections and roll out each section to a thickness of about ½ inch (~1 cm).  Spread the surface with butter and filling and pat it well onto the dough.  Carefully roll the dough tightly into a log, tuck in the ends and pinch the edges together.  Cut into 1-inch (~2cm) slices.  Place the slices in a greased pan, cover with a towel, and let rise again until doubled.

Bake at 350'F (~180'C) 25-35 minutes.  Let cool and frost (or don't) as desired.  (Cream cheese, buttercream, glaze, plain butter, etc all taste great on them!)

Rheinisches Schwarzbrot (Rhineland Black Bread)

Really more of a very dark brown, a "black" bread in German is one that is made with 100% (or nearly 100%) rye. I saw this bread in a local bakery, and because the loaf was pretty, searched for a recipe. I found one that looked very good on Bäcker Süpke's blog. Besides being pretty, the bread also turned out delicious--very rye-y, sour, and slightly sweet. Bäcker Süpke's recipe makes two free-standing 1kg loafs. I cut the recipe in half and made a single 1kg pan loaf 1. because that's what I saw in the local bakery and 2. because I didn't know what to do with two 1 kg loaves.

Sourdough

• 250g coarsely ground rye meal (or chopped rye--Roggenschrot)
• 250g water
• 25g sourdough starter

Sourdough should (optimally) have a temperature of 28C. Mine started at 28C and cooled to room temp overnight. Let stand 20 hours.
Old bread soaker

• 50g old bread, toasted and ground
• 100g hot water (80C)

Pour water over bread and let stand at least 1 hour. I let mine stand overnight. Because I also couldn't find a good way to grind the bread, I smashed it with a fork after soaking. The soaker serves to make the bread moister. A whole-grain bread (preferably rye) is recommended. If this isn't available, bread crumbs serve as another alternative.
Dough

• Sourdough and old-bread soaker
• 250 g moderately or finely ground rye meal
• 25g sugar beet syrup
• 10g fresh yeast
• 10g salt
• 6g sugar
• millet or rolled oats or rye for decoration (optional)
  

Dissolve the yeast in a bit (~50g) of warm water and add to other ingredients. Add enough water to make a smooth, sticky dough with the consistency of very dense mashed potatoes. The dough should be very warm--about 30C. Then, knead for 12 minutes slowly and a further 6 minutes quickly (because I don't have a mixer and only limited arm strength, I just folded the dough for ~5-6 minutes). Do this a total of four times with 20 minute breaks between kneads. This process apparently gives the bread its characteristic consistency.

After the last knead, form the dough into a ball (easiest with wet hands), and roll out into a bread pan shaped log in a 1:1 mixture of cornstarch and medium rye flour. Lay into a baking-paper-lined bread pan and let rise for 1 hour in a warm place (ideally ~30C). (If you double the recipe and make two free-standing loaves, make two rolls, place them next to one another so that they're touching, and boarder them with cutting boards so that they rise up rather than out.) Before baking, spray the loaf with plenty of water and rub the surface of the loaf with your hand. Through this process, the cornstarch mixture will seal the cracks that opened up during the second rise. It will also create a pretty surface on the loaf. Sprinkle with millet or rolled grains.

The baking instruction given were pretty cryptic, but this is what I did: bake in an oven with lots of steam (I stand a bowl of water in the bottom of my oven). Bake for 10 minutes at 240C, then reduce heat to 190C for a further 60 minutes. As instructed, I released the steam in the oven after 1-2 minutes at 240C, but with the bowl of water in the bottom, the steam was replenished quickly. After baking, spray the loaf once more with water, remove from the pan (I did this right away and sprayed the sides of the loaf, too), and let cool on a wire rack.
Makes: 1 x 1kg loaf

Schinkenbrot

Unfortunately, there's no ham in it, but it does go great with smoked schwarzwaelder Schinken. Perhaps a ham beer to complement?

Source: Ye Olde Bread Blogge

Soaker:

• 150g coarse rye meal or chopped rye
• 150g boiling water

Pour water over rye meal, cover, and let stand over night at room temp.

Sourdough starter:

• 125g whole rye flour
• 125g water
• 10g rye sourdough starter (hydration 100%)

Mix flour, water, and sourdough and let stand 18-24 hours.

Dough:

• 100g dark rye flour (type 1150)
• 150g whole rye flour
• 100g strong white flour
• sourdough starter
• rye meal soaker
• ~350g water
  
• 6g yeast
• 10g salt

Proof yeast in ~75g of the water and mix with other ingredients. Fold for 5-10 minutes by hand. Desired dough temperature: 28C. First rise: ~1 hour

Pour dough into a lined baking tin, and let rise ~1 hour or until almost doubled in bulk.

Bake at 250C for 10 minutes, then reduce temperature to 190C and bake for a further 60 minutes. Remove from oven and let rest for 10 minutes in tin. Then, remove bread from tin and baking paper. Let rest 12-24 hours before cutting in order to allow the crumb to stabilize.

Bread turned out well--dark, mildly sweet, and somewhat sour. Next time, I would reduce the hydration a bit to firm up the crumb.

Frankenlaib

Saw this at my favorite stand at the local (bi)weekly market. Then, I saw this recipe online--I took it as a sign. The bread turned out fantastic--very sour and flavorful, but not super dense. The recipe is a little large, so I cut it in half. The only change I'll make next time is to rub the water on the loaf before putting it in the oven (as suggested by the author) instead of just spritzing thoroughly with water.

Ingredients:

• 360g whole-rye sourdough (100% hydration)
• 250g medium rye flour, type 1150 (recipe calls for light rye flour, but I haven't seen it in any local supermarkets)
• 100g whole-wheat flour
• 7g (~1 1/2 tsp.) salt
• 1 tablespoon ground caraway (optional--I didn't add it)
• ~175g warm water

Mix together all ingredients except the salt to form a soft dough (the recipe recommends ~5 minutes with a mixer, but we don't have one, so I did this by hand). Proof for 30 minutes in a warm place--during this period, to make up for my lack of a mixer, I folded the dough two more times at 10 minute intervals. Knead in the salt (and bread spice if you like such things). Dump the dough out on a table and shape into a round. Place the shaped dough into a well floured proofing basket seam-side up and let rise in a warm place for 2-3 hours--until the dough shows ~2mm cracks. Carefully flip the bread onto a well floured pallet or baking sheet (alternatively, use baking paper). Rub water all over the surface and place bread in oven that has been pre-warmed to 240C on a hot baking stone. Bake with steam. For the first 15 minutes, spray the dough several times with a water sprayer. Then, turn the temperature down to 200C and bake for a further 35-45 minutes. Spray the bread once more immediately after removing from the oven. Let cool completely on a rack for several hours before cutting (I let mine cool over night).

Einkornbrot

Einkorn is an ancestor of modern wheat and is one of the earliest cultivated forms of wheat (which is, in turn, one of the oldest domesticated crops). I tend to be fascinated by such things, so when I found recipe for Einkornbrot (Einkorn bread) in one of my newest cookbooks, Brot: Bread Notes from a Floury German Kitchen by Nils Schoener, I had to try it out. The bread is definitely worth trying, and as noted by Mr. Schoener, the crust is something fantastic.

An aside about the book: at $9.95, it was a bit expensive for a Kindle ebook (it is only available as such), but I had a gift certificate, so I bought it anyways. It was worth every penny (however, I think it'd sell a lot better if it only cost $5). I have made several breads from this book, and about 80% of them have turned out fantastic. The other 20% were still good, and I can only assume that the reason they weren't better was due to errors made on my part.

Einkorn soaker:

• 100g coarse einkorn meal
• 100g warm water

let stand for 3-16 hours. I noticed that after almost 20 hours in my kitchen, the surface has turned a brownish-green color. I assume this is due to the oxidation of organic compounds in the grain, similar to what happens with ripe avocados when exposed to air.

Einkorn sourdough:

• 100g whole einkorn flour
• 100g warm water
• 1 Tblsp. rye sourdough starter (hydration 100%)

Mix and let stand for 12-16 hours at room temperature (~21C).

Dough:

• 50g rye flour
• 100g strong white flour (I used German type 550, which is equivalent to American unbleached all-purpose flour.)
• 50-100g of water (enough to get a loose dough)
• 1/4 tsp. dry activated yeast
• 1 tsp. sea salt
• Einkorn soaker
• Einkorn sourdough

Preheat oven to 250C. Mix dough and proof for 45-60 minutes at room temperature. During this period gently fold the dough 3-4 times every 15 minutes. Shape dough and work (whole) rye flour into seam. Let rest in a round Brotform, seam-side down, for 5-10 minutes (I used a small floured plastic mixing bowl, but I can't recommend this since the flour doesn't cling to the sides of the bowl as it should and the dough ends up sticking). Invert onto a floured bread paddle (I just used a wooden cutting board) and bake seam-side up for 15 minutes. Reduce heat to 200C at bake for a further 30-40 minutes.

66% rye bread

from: Brot: Bread Notes From A Floury German Kitchen

Sourdough build:
-175g whole rye flour
-140g water
-10g mature rye sourdough starter (hydration 100%)

Mix ingredients and let stand covered for 18-24 hours at room temperature.

Dough:
-120g rye flour
-150g strong white flour (German types 550 or 1050 or American unbleached all-purpose flour)
-200g water
-9g salt
~1/4 tsp. active dry yeast (recipe calls for 4.5g fresh yeast)
-Sourdough build

Bulk fermentation: 30 minutes at room temperture (or a little warmer)
Final fermentation: 1 hour
Bake at 230C for 15 minutes with steam, then reduce heat to 200C and bake for a further 40 minutes.

Makes: 1 free standing loaf

German-Style Sourdough Bread

from: Brot: Bread Notes From a Floury German Kitchen

Sourdough build:
-220g coarse rye meal
-300ml boiling water
-1 Tblsp. mature rye sourdough starter

Pour the boiling water over the rye meal. Mix thoroughly, cover, and let stand until lukewarm (about 20 minutes). Mix in the sourdough starter, cover, and let rest overnight at room temperature.

Seed soaker:
-30g linseeds
-30g sunflower seeds
-100g warm water

Mix, cover, and let stand for at least 3 hours. Can be made at the same time as the sourdough build.

Dough:
-330g whole wheat flour
-11g sea salt
-enough water to make a soft and sticky dough
-Sourdough build
-Seed soaker

Bulk fermentation: 45-60 minutes at room temperature.
Shape into a log and place into an bread tin greased with sunflower oil.
Final fermentation: 30-45 minutes.
Bake at 230C for 20 minutes, then reduce heat to 210C for a further 40-50 minutes. Let cool completely, and let stand for 12-24 hours to allow for the rye dough to set.

Makes: 1 loaf

Basic Pizza Dough

Makes: 2 crusts - 4 servings

Cost per serving (Heidelberg): ~€0.11

Calories per serving: ~244

Ingredients:

• 2 cups flour (~250g)
• 1 tsp salt
• 2-3 tblsp. powdered milk
• 1 pkg. instant yeast (Dr. Oetker--for 500g bread)
• 1 scant cup warm water

Mix dry. Add water and mix to form a shaggy dough. Let dough rest for 5 minutes, then knead on a floured surface until dough is smooth and elastic. Put about 1 tblsp olive oil in the bottom of a large bowl, and coat dough by rolling in oil. Let dough rise in a covered bowl until doubled in bulk (between 30 and 60 min. depending on the ambient temperature). Punch down dough and divide into two equal sized balls (or just use one large dough ball for garlic bread). Roll out each ball on a floured surface and add toppings as desired.

For whole wheat dough, substitute ~3/4 cup of the flour with whole wheat flour.

Makes: 2 pizza crusts or 1 garlic bread