Bread baking and delicious spreads
Although humans do not live off bread alone, the delicious pastry is nevertheless an important part of our diet. Whether as a side dish to the salad, with fresh spread or pure - bread is indispensable from the table of the Germans.
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Almost 85 kilograms of bread are eaten by the average German per year. Quite a lot! This is no wonder at the delicious selection. According to the association of large German bakeries, there are over 300 different types of bread in this country. German bread is also very popular on the international market, which is now to be honored by UNESCO - German bakers want to make their bread an intangible world heritage site.
Traditional art of baking and trendy breads
Wholemeal bread, multigrain bread or sourdough bread - Germans love the traditional art of baking as well as new trend breads. So protein breads are very much in the coming, they are to help with a high proportion of protein and low carbohydrates in weight loss. Although freshly baked bread is also a pure pleasure, it can be wonderfully documented.
Bread and spreads for every taste
Karen Schulze and Maren Jahnke offer a great selection of bread recipes and delicious toppings in their book "Drunter & Drüber". True to the motto "Everything has two sides", one half of the book is dedicated to the most varied bread recipes and the second - turned 180 degrees - piquant and sweet spreads.
Literature Tip
in the
Karen Schulze and Maren Jahnke devote themselves to the wide selection of breads "drunter" part of the bread baking book, and in addition, delicious spreads are offered in the "Drüber" section."Drunter & Drüber" by Karen Schulze and Maren Jahnke (Umschau Verlag, around 30 Euro) order here at Amazon.de >>
Buckwheat bread with yogurt
For 1 bread (box shape about 30 cm)
1 cube of yeast (42 g) 1 tsp brown sugar 400 g spelled flour (type 630) 100 g buckwheat flour2 tsp salt 50g natural yoghurt (3.5% fat) 100 g mixed seeds and seeds (sunflower and pumpkin seeds, buckwheat, hemp seeds)
That's how it's done
Preheat oven to 220 degrees. Crumble the yeast and dissolve with sugar in 500 milliliters of lukewarm water. Mix both flours and salt. Add yoghurt and water-yeast mixture and process to a thick dough. Remove two tablespoons of the core-seed mixture and put aside. Knead the rest under the dough.
Put the dough in the greased tin box, sprinkle with the cores and seeds and bake for ten minutes. Then cut lengthwise with a sharp knife and bake for another 40 to 50 minutes.
Tip: Alternatively, you can fill the dough into four greased clean cans of 400 milliliters spread with seeds and seeds. The baking time is then reduced to about 45 minutes. Most suitable are internally coated cans.
Eggplant spread with Tahin
For 4 servings
1 eggplant (about 300 g) 1-2 cloves of garlic1 / 2 bunch of basil100 g double cream cheese1 tablespoons tahin (sesame) 1 teaspoon lemon juice 1/4 teaspoon ground coriander salt pepper
That's how it's done
Preheat oven to 200 degrees. Clean eggplant, wash and prick several times with a fork. Cook on the wire rack in the oven for about 50 minutes, turning in between times.
Allow eggplant to cool slightly, then peel off skin. Allow the pulp to cool completely and chop. Peel the garlic and chop it roughly, then puree with aubergine pulp. Pluck the basil leaves from the stems, chop and stir in the puree with the cheese and Tahin.
Season the eggplant cream with lemon juice, coriander, salt and pepper.
rye bread
For 8 pieces
400 g Whole rye flour250 g Wheat flour1 1/2 tsp salt1 cube yeast1 pinch of sugar
That's how it's done
Mix both types of flour and salt in a bowl, press in the middle of a depression. Crumble the yeast, dissolve with sugar in 400 ml of lukewarm water and pour into the well. Dust with some flour from the edge and let it cover for 15 minutes.
Knead everything to a smooth dough and let it cook covered for 45 minutes.
Form the dough on a floured work surface into a skein (about 48 cm long). Cut this into 8 even pieces with a dough card or a knife. Place the rolls on a sheet of baking paper and let them rest for ten minutes. Preheat oven to 220 degrees. Bake rye bread for 20 to 25 minutes.
Crab cocktail with mango
For 4 servings
200 g North Sea Crab Meat2 Spring onions1 / 2 ripe mango (about 200 g) 1/2 ripe avocado (about 150 g) 1 teaspoon lemon juice2 tablespoons salad mayonnaise60 g sour cream2 tablespoons milk salt pepper
That's how it's done
Rinse crabmeat and pat dry. Clean the spring onions and cut into fine rings. Peel the mango, cut the pulp from the kernel and finely dice it. Peel the avocado, remove the stone and dice the flesh, mix immediately with lemon juice.
Mix mayonnaise, sour cream and milk, season with salt and pepper. Fold in the crab, spring onion rings, mango and avocado cubes and cover them for at least 30 minutes in the fridge. Season before serving.
Tip: For party snacks toast bread slices, cut out small flowers and cover with the shrimp cocktail.
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