September Birthday Cake – Geburtstagskuchen im September

There's no doubt about it - Pflaumenkuchen (German Plum Cake) is my birthday cake. In the beginning of September the first prune plums show up on the market just in time for my birthday. My birthday party was always arranged by my grandmother, my Omi, who invested all her love and imagination in coming up … Continue reading September Birthday Cake – Geburtstagskuchen im September →

ZWIEBELKUCHEN – ONION (OR LEEK) TART FROM ALSACE

Onion or Leek Tart - here the leek versionIt's this time of the year again - the garden is full of red leaves, the cats stay more indoors, and the temperatures are finally falling.Time for the perfect savory fall pastry: Zwiebelkuchen from Alsace, a wonderful companion for young (or old) wine, that we like serving … Continue reading ZWIEBELKUCHEN – ONION (OR LEEK) TART FROM ALSACE →

Time for Onion Tarte – Zeit fuer Zwiebelkuchen

Fall is the time of the year when Alsatians and wine loving Germans think: "Zwiebelkuchen (Onion Tarte)! The mellow sweet onion pastry is the perfect companion to new wine. If you travel in fall through the wine growing areas left and right of the Rhine, you will find inns, restaurants and many vinyards offering sparkling … Continue reading Time for Onion Tarte – Zeit fuer Zwiebelkuchen →

TYROLEAN PUMPKIN SEED MINI BREADS

Hier geht's zur deutschen Version dieses Posts (folgt noch)One of my most beloved bread baking books is written by Richard Ploner, a master baker from South Tyrol ("Brot aus Südtirol"). Unfortunately neither this nor any of the other good German bread baking books have been translated into English, yet.American artisan bakers who want to bake … Continue reading TYROLEAN PUMPKIN SEED MINI BREADS →

Blood & Potatoes – Blut & Kartoffeln

There are happy days in my kitchen and there are less happy ones. Today was definitely one of the latter! For testing a NYBakers' recipe I decided to use the mandolin my husband bought a while ago. Usually I take the box grater. But having to grate a lot of potatoes I didn't listen to … Continue reading Blood & Potatoes – Blut & Kartoffeln →

Little Kitchen of Horrors or Tentacles Takeover – Die kleine Horrorkueche oder Der Angriff der Tentakeln

On Tuesday a horror scenario unfolded in my Bar Harbor kitchen. Preparing my breads for Wednesday's sale I made the fatal decision to give my doughs the stretch-and-fold treatment instead of just leaving them to the mixer. I had no idea what dark forces I unleashed!Mixing together the elegantly pale Pain de Campagne and it's … Continue reading Little Kitchen of Horrors or Tentacles Takeover – Die kleine Horrorkueche oder Der Angriff der Tentakeln →

SAATKORN – MANY SEED BREAD WITH YEAST

SOAKER170 g whole wheat flour57 g rye flour7 g flaxseeds4 g salt170 g waterFINAL DOUGHall soaker142 g water, more for adjustment 6 g instant yeast227 g bread flour57 g whole wheat flour56 g sesame seeds56 g sunflower seeds, toasted56 g pumpkin seeds, toasted5 g salt19 g honeyegg wash6 g sesame seeds, for toppingDAY 1In the … Continue reading SAATKORN – MANY SEED BREAD WITH YEAST →

German Many Seed Bread – Deutsches Mehrkornbrot

Peter Reinhart's "German Many Seed Bread" with its abundance of pumpkin-, sunflower-, flax- and sesame seeds is the right loaf for "granolas", but will also satisfy people whose daily footwear doesn't start with a "B" and ends with "ck". The original version of this recipe from "Whole Grain Breads" is too sweet for my taste … Continue reading German Many Seed Bread – Deutsches Mehrkornbrot →