German Recipes


Vollkornbrot – German Whole Rye Sourdough

Vollkornbrot – German Whole Rye Sourdough

I have a new bread baking gadget and its name is Pullman, a right-angled pan used for shaping rectangular loaves that would make your Geometry teacher proud. You may also know Pullman-style loaves as pain de mie, French for “bread of crumb,” because loaves baked with the removable sliding cover prevents a stiff crust from [...]

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Sourdough Flaxseed Rye Bread – Leinsamenbrot

Sourdough Flaxseed Rye Bread – Leinsamenbrot

Each movement of the serrated knife shoots sesame seeds in all directions, but it’s a minor annoyance that is easily justified. Baking releases the fragrance of the sesame seeds onto the crust and makes a noticeable difference. I should’ve done the same thing with the second loaf.
Inside, the flaxseed aroma is more subtle but thoroughly [...]

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Dan Lepard’s Stollen Recipe

Dan Lepard’s Stollen Recipe

This stollen is one of many treats lovingly inflicted upon kith and kin for Christmas, alongside boatloads of cookies and chocolate. If my number crunching is correct, at a going rate of 3500 calories per pound, my beat-up oven is responsible for a metric ton of holiday season weight gain. I’m just glad that no [...]

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Sonnenblumenbrot – German Sunflower Seed Bread

Sonnenblumenbrot – German Sunflower Seed Bread

Since fall is in full swing and turning my place into a sauna is starting to make sense, we continue with more bread baking. Our most recent exploit had the oven cranked up at maximum temperature but today’s featured recipe bakes at a balmy 460ºF with steam. Lots of steam. So much steam that I [...]

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