Rahmwirsing

 Source.

• 1 kg Savoy cabbage
• 2 onions
• 200 g bacon
• 250 ml stock (chicken or beef)
• 80 ml milk
• 1 tblsp. flour
• 1 tblsp. butter
• 100 ml cream
• salt 
• pepper
• nutmeg

Chop the onions finely, and cut the bacon into thin strips. Wash the cabbage. Then, quarter the cabbage, remove the stem and shred it. Melt the butter in a deep pot and cook the onions until transparent. Add the bacon and cook a few minutes. Then, add the cabbage and mix to coat. Add the stock, cover and steam for ~15 minutes until the cabbage is soft. Finally, stir the flour into the milk and stir the mixture into the cabbage. Quickly bring to a boil, remove from heat and stir in the cream. Season with salt, pepper and nutmeg. 

Haselnuss-Spätzle

 Source.

300 g flour

4 eggs

100 g ground hazelnuts

salt

Mix flour, eggs, hazelnuts and a pinch of salt with enough water (~100 ml) to make Spätzle dough and mix until the dough can make bubbles. Let the dough rest 10 minutes and then put through a Spätzle maker directly into lightly boiling water. Simmer until the Spätzle float and remove to a strainer with a slotted spoon. 

Wildschweingulasch

 Source

• 800g Wild boar shoulder cut into pieces
• 2 Onions
• 2 Carrots
• 1/4 Celeriac
• 1/4 tsp salt
• 1/4 tsp black pepper
• 40 g flour
• 80 ml sunflower oil
• 2 tblsp. tomato paste
• 500 ml dry red wine
• 5 black peppercorns
• 2 cloves
• 3 juniper berries
• 1-2 bay leaves
• 1-2 glasses game stock (or water, until the meat is covered)
• 20 g semi-sweet chocolate (70%)
• 1-2 tblsp. lingonberry jam

Drain the meat and cut into equal pieces, about 4 cm cubes. Cut the onions, carrots and celeriac into 1 cm cubes. Season the meat with salt and pepper and coat with the flour.

Heat the oil in a deep pan. Brown the meat in the hot oil in two portions and drain in a sieve.Cook  the carrots, celeriac and onions in the reamining oil for ~5 minutes

Add the tomato paste and cook for a further 2 minutes. Finally, deglaze with 100 ml of the red wine. Add the meat back to the pan along with the spices (in a cloth sack, if available). Stir through once and gradually add the rest of the red wine of high heat.

Add the stock or water until the meat is just covered, and simmer covered over low heat for around 2 hours. Remove the spices, and season the Gulasch with the chocolate, salt and pepper.Serve with lingonberry jam.

Bavarian Schweinshaxe

• 1 pork hock/ham hock
• 1 carrot
• 1/4-1/2 celeriac (if not available, use 2 sticks celery)
• 1-2 onions
• 1 leek
• 1 bay leaf
• 4-5 juniper berries
• 1 teaspoon peppercorns
• salt

1. In a large pot, bring salted water (enough to cover hock, and vegetables-- ~2.5 liters) to a boil. Cut vegetables into very large sections. Add vegetable, spices and hock to boiling water. Gently simmer for ~1.5 hours, skimming off the foam.

2. Preheat oven to 190°C (fan assisted). Remove hock from water. Score the (now very soft) skin to allow fat to escape. Place hock directly on the grate in the oven, placing a pan below the grate to catch the rendered fat (add ~250 ml of water to the pan to prevent the fat from burning--you can also place vegetables in the pan part-way through roasting). Roast for ~1.5 hours.

3. Serve. Translated recipe suggests Sauerkraut and Brötchen or a potato salad. We preferred Rotkraut and roast vegetables (which, we realise is probably against some unspoken rule, but it worked well).

4. Don't discard the broth. It can be used as stock for soups, casseroles and sauce for Schweinebraten.

Serves 4.

Source.

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.

Maultaschen

Noodledough

• 500g all purpose flour
• 4 eggs
• 2 teaspoons salt
• 2-3 tablespoons water

Mix the flour and salt. Mix the eggs into the flour/salt mixture as you would to make pasta or in a kitchen machine, adding 2-3 tablespoons of water, as required, to make a smooth dough. Knead well (about 10 minutes) to make an elastic dough. Wrap tightly in cling wrap, and rest in fridge at least 30 minutes.

Filling

• 200g sausage filling (ideally veal)
• 200g ground beef
• 200g ground pork
• 150g cubed bacon
• 1 onion, finely cubed
• 2 tablespoons parsley, finely choped
• 150 g frozen spinach (or wilted fresh spinach)
• 1 small, stale white roll soaked in milk (or use three slices white bread)
• 1 egg
• salt, pepper, nutmeg and lovage

1. Add bacon to hot pan and fry briefly to release fat. Add the onion and fry until translucent. Add parsley and fry briefly. Remove pan from heat and allow mixture to cool completely.

 2. Thaw spinach, squeeze it out, and chop finely. Squeeze milk out of the bread roll. Thoroughly mix meat, onion mixture, bread roll and egg together. Season to taste with salt, pepper, nutmeg and lovage. If possible, pass mixture through the meat grinder using smallest setting, and be sure to mix thoroughly (e.g. using stand mixer with paddle attachment).

Assembly

• 1 egg, beaten
• Beef broth

 1. Roll out noodles with the help of a pasta machine to thickness setting ~5. Be sure to sprinkle plenty of flour between noodle layers to prevent noodles from sticking to one another.

2. Spoon or pipe filling down the center ~1/3 of the length of the noodle, leaving ~2 cm free at both ends. Brush the ends and the further free 1/3 of the noodle with the egg mixture. Fold the bottom 1/3 over the filling and the the top 1/3 (the bit with the egg on it) over the bottom 1/3. With the help of a wooden spoon handle, divide into individual Maultaschen by pressing down perpendicular to the noodle.

3. Gently place Maultashen into gently boiling beef broth, turn off the heat and allow to poach for ~15 minutes.

4. Serve immediately with broth and sprinkled with parsley. Alternatively, freeze and reheat by poaching/simmering in beef broth.

Makes about 50-60 Maultaschen. The referenced recipe makes about twice as much filling as noodle.








 

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.    

Pfälzer Zwiebelkuchen

• 300 g flour
• 7 eggs
• 100 g lard
• 50 g butter
• 1.25 kg onions
• 250 g smoked streaky bacon  
• 2 Tablespoon oil
• 400 g sour cream
• salt
• pepper
• nutmeg

Mix the flour with a pinch of salt. Cut the lard and butter into the flour. Mix in 1 egg (beaten) and up to 2-3 tablespoons of cold water. Knead just enough to form a smooth dough. Wrap the dough in plastic wrap and chill for around 30 minutes.

While the crust is chilling, chop the bacon into small pieces, and chop the onions. Render the bacon in the hot oil, add the onions and mix to coat with the oil. Cover the pan with a tight fitting lid and "steam" ("dünsten") until transluscent. Add pepper and a touch of salt to onions as needed. Let the onions cool as much as possible.

Mix the remaining eggs into the sour cream and season with salt, pepper and nutmeg.

Grease a ~26 cm springform pan. Roll out chilled pastry dough and press into pan avoiding the formation of any cracks in the crust where the filling can leak out. Drain the onions with a slotted spoon and distribute in the bottom of the crust. Pour the sour cream mixture over the onions as evenly as possible. Bake in a pre-heated oven (200°C, with fan 175°C) for 40-45 minutes.

Best served with neuem Wein/Federweisse. Also great with a halbtrockenen pfälzer Riesling.

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

Apfelkuchen

• 4 eggs
• 250 g sugar
• 125 g butter
• 100 ml milk
• 300 g flour
• 3 teaspoons baking powder
• 3-4 medium sized Granny Smith (or similar) apples, peeled and cut into slices
• Cinnamon and sugar
• Almonds (optional)

Beat the eggs and sugar until foamy. Heat the milk and butter together to a boil, and beat into the egg mixture while still hot. Mix the flour and baking powder together and fold into the egg mixture. Grease and flour a 12" springform pan and pour in the batter. Lay the apple slices on top of the batter. Bake at 190C for ~40 minutes until a toothpick comes out clean. After baking while still hot, sprinkle with cinnamon and sugar, and spritz topping lightly with water. Add almonds if desired.

Adapted for springform pan and fan-assisted oven from here. 

Krabbenragout

Copied verbatim from Amiexpat 

...except we substituted normal (green) aspargus for white asparagus and small prawns for Krabben

Ingredients for 4 portions:

• 400 g (14 oz) fresh, shelled brown shrimp (Krabben)
• 3 T lemon juice
• freshly ground white pepper
• 500 g (17.6 oz) Spargel (white asparagus)
• Salt
• 2 T butter
• 2 T flour
• 1/8 liter light beef broth
• 1/8 liter cream
• 1 tsp sugar
• 150 g (5 oz) frozen peas

Preparation time: about 45 minutes
Per portion: 310 calories
Directions:

1. Wash and drain the shelled shrimp, season with lemon juice and freshly ground white pepper.
2. Peel the Spargel and cut off the woody ends.  Cut the Spargel into 2-3 cm long pieces.  Boil in a pot with 1 liter salted water for about 10 minutes.  Remove the Spargel and drain, set aside the Spargel water.
3. In a wide pot, melt the butter, add the flour and cook, stirring constantly, until golden yellow.  Little by little, add the beef broth and about 1/8 liter of the Spargel water, allow to boil.  Add the cream, and boil until a creamy sauce forms.  Season with salt, pepper, sugar and the rest of the lemon juice.
4. Add the frozen peas, shrimp, and Spargel and stir, cook all together for about 10 minutes over low heat.  Season with salt and pepper to taste.

Flammkuchen

Copied verbatim from Amiexpat

Ingredients for 6 portions:
For the dough:

• 150 g (5.3 oz) lard (Schweineschmalz)
• 375 g (13.2 oz) flour + flour for rolling out
• 3/4 tsp salt

For the topping:

• 200 g (7 oz) onions
• 1 T butter
• 150 g (5.3 oz) raw/cured ham (i.e. Black Forest ham, prosciutto)
• 200 g (7 oz) Crème fraîche
• 125 g (4.4 oz) sour creme
• 3 eggs
• salt
• fresh ground black pepper
• fresh ground nutmeg
• 200 g (7 oz) fresh white mushrooms (Champignon)

Preparation time: about2 hours
Per portion: 760 calories
Directions:

1. For the dough, heat 130 g (4.6 oz) lard with about 200 ml (6.76 oz) water in a pot.  Stir until the lard is dissolved, remove from heat.  Stir together the flour and salt in a bowl.  Little by little, add the fluid fat to the flour, stirring, then kneading to form a smooth dough.  Make into a ball, cover and set in the refrigerator for about an hour.
2. For the toppings, peel and finely chop the onions.  Melt the butter in a pan, cook the onions, remove from heat.  Cut the ham into thin strips and mix in with the onions.
3. Stir the Crème fraîche with the sour creme and the eggs.  Stir in the onion and ham mixture, add salt, pepper, and nutmeg.
4. Preheat the oven to 200°C (400°F).  Take two large baking sheets and grease with lard. Take out the dough, split it in two halves, and roll them out until wafer-thin on a floured surface.  Lay each on a greased baking sheet.
5. Spread the prepared mixture on the dough.  Wash the mushrooms and cut into very thin slices.  Spread over the Flammkuchen then place the sheets in the oven.  Bake for 15-20 minutes, until crispy.  Serve very hot, directly from the oven.

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.

Rindergulasch

• 750 g Beef (from the shoulder)
• 15 g lard
• 2 large onions
• 2 cloves of garlic
• 3 Tablespoons paprika (sweet)
• 1 teaspoon paprika (spicy)
• 1 Tablespoon tomato paste
• 250 ml red wine
• 1 teaspoon dried thyme
• 1/2 teaspoon coriander
• 1 bay leaf
• 1 pinch salt
• 150 ml sour cream
• 1 Tablespoon flour

Cut the beef into large cubes, and dice the onion. Heat the lard in a pan over medium-high heat. When hot, add the beef and brown on all sides. Add the onions, crush in the garlic and cook until the onions start to turn translucent. Take the pot off the heat. Sprinkle the paprikas over the meat, and stir well. Stir in the tomato paste. Return the pot to the heat and stir in the red wine. Add ~300-400 ml of water until the meat is just covered and bring to a boil over high heat. Stir in the thyme, coriander, bay leaf and salt, cover and reduce heat to low. Simmer for 2-2.5 hours until meat is very tender. When the meat is ready, mix the sour cream and flour well and fold into the gulasch. Serve with boehmische Knoedel (if you can make them) or Spaetzle.

Source.

Pfaelzer Grumbeersuppe (potato soup)

• 7 medium potatoes
• 1 onion
• 1/2 celeriac
• 1 carrot
• 1 leek
• 88 g butter
• 750 ml beef broth
• 75-150 g cream or creme fraiche
• salt, pepper and marjoram

Wash, peel and cube the vegetables. Heat the butter in a large pot and sweat the vegetables in it. Add 500 ml of the broth and cook for ~30 minutes until the vegetables are very soft. Puree everything together and add the rest of the broth. Add salt, pepper and marjoram to taste. Enrich with cream just before serving. Serve with salty Dampfnudeln

Serves 6-8. 

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.  

Red Cabbage with Apples

Ingredients:

• 1 tablespoon oil or butter
• 1 apple, sliced
• 1 medium or large onion, sliced
• 1 medium head red cabbage, sliced
• ⅓ cup white vinegar
• ¼ cup sugar
• ¾ teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon allspice
• ¼ teaspoon cinnamon

Heat oil or butter.  Fry onion and apple until tender.  Add all other ingredients, mix, and simmer covered for 1 hour.

Frankfurt Green Sauce

I originally wrote about this recipe here.
Try to get as many herbs off the "preferred" list as you can.  Sub from the second list before subbing from the third list. Try to use a total of 7 herbs.

Makes: 4 servings
Calories per serving: ~600 (it has a lot of oil! do not skimp!)
Cost per serving will vary considerably depending on how you acquire your herbs

Ingredients:

• 1.2 kg new potatoes
• 4 hard-boiled eggs
• 1/2 cup oil (I use sunflower)
• 3 tablespoons white wine vinegar
• 2 teaspoons spicy mustard
• 150 grams mixed herbs:
• Preferred: parsley, cress, chives, borage, salad burnet, sorrel, chervil
• Tier one substitutes: dill, tarragon, lovage, spinach, basil, lemon balm, shallot, dandelion leaves, daisy leaves, plantago
• Tier two substitues: grated cucumber, cilantro/coriander leaves, scallion/green onion/spring onion, celery leaves
• 1 pinch sugar
• ground white pepper
• salt

Wash, brush, and boil or steam the potatoes.
Shell the eggs and separate the whites and yolks.  Press the yolks through a single-layer metal sieve or mash well with a fork.  Mix the yolks with the oil, vinegar, and mustard until smooth.  Dice the whites and set aside.
Wash and dry the herbs.  Chop very finely.  (You could use a food processor.)  Stir the herbs into the egg yolk mixture.  Add pinch of sugar and salt/pepper to taste.  Lastly, mix in the diced egg whites.
Serve potatoes peeled or unpeeled with the sauce.  You can also add sour cream, plain yogurt, or créme fraîche.

TIPS!
* The sauce freezes well with the exception of the egg whites.  To save for later, freeze the sauce before adding the egg whites and add fresh whites when you use it.
* Don't be a snob about the sauce.  It's not always easy to get the seven preferred herbs and you get no prize for looking down on those who substitute.
* Following the above, anyone who uses the words "never, ever" with you when talking about what herbs to use can be perfectly well ignored from a cooking and deliciousness standpoint.
* For a bigger meal (meat eaters only), serve with boiled beef.

Lentil Soup

Makes: 6 servings

Cost per serving (Heidelberg): ~€0,73

Calories per serving: ~216

Ingredients:

• 1 cup lentils, rinsed
• 6 cups water
• 2 slices bacon, diced
• 1 package soup greens (or: 1-2 carrots, 1-2 leeks, 1 stalk celery or chunk celeriac, parsley), all finely chopped
• 1 onion, finely chopped
• 1 tablespoon oil
• 2 tablespoons flour (or other thickener)
• 1 tablespoon vinegar
• 4 Bockwurst, Frankfurter, or other smooth sausages, sliced
• 1 tablespoon ketchup
• salt
• pepper

In a large pot, bring water to a boil.  Add lentils, bacon, and all soup greens except parsley.  Simmer, partially covered, for 30-40 minutes.

Meanwhile (with ~15 minutes remaining on the timer), saute chopped onion in oil in a skillet until soft.  Sprinkle the flour over the onion, lower heat, and stir constantly until the flour turns light brown - without burning it.  Stir in ½ cup hot lentil soup and beat with a wire whisk until well-blended.  Beat in vinegar.

Add the contents of the skillet to the lentil pot and stir.  Cover and simmer 30 minutes or until lentils are soft.  Add sausages, ketchup, parsley, salt, and pepper (to taste).

Serve hot!

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