Archive for the ‘German’ Category
Vollkornbrot (whole grain bread)
Recipe: Vollkornbrot (whole grain bread)
Ingredients
- 2 cups lukewarm water (105-115ºF)
- 1 package (1/4 oz.) dry yeast
- 1 cup cold water
- 1/6 cup whole oat groats
- 1/4 cup whole grain rye berries (berries are same as graots)
- 1 Tbsp. sesame seeds
- 1 Tbsp. flax seeds
- 1/4 cup sunflower seeds, unsalted, shelled
- 2 1/2 cups whole wheat flour, sifted
- 1 1/2 cups whole grain rye flour, sifted
- 1 tsp. salt
- 1/2 cup oats
- 1/8 cup vegetable oil
- 1/4 cup white unbleached flour, for kneading
Instructions
- Add whole oat groats and whole grain rye berries to cold water in a small saucepan and bring to a boil. Adjust heat to have gentle water ripples for 5 min. uncovered. Cover and let stand off of heat for 1 hour. Let the grains cool and sieve.
- Preheat oven to 325ºF. Spread the sesame and flax seeds in a pie tin and toast in the oven for 10-12 min. until sesame seeds are pale tan. Mix in the sunflower seeds and set aside. Turn off oven.
- Combine 2 cups lukewarm water and yeast and let stand for 10 minutes.
- Combine sifted whole wheat and whole grain rye flours, yeast and water mixture, and salt. Beat for 1 min. with heavy-duty electric mixer fitted with the dough hook. This can also be done by hand.
- Add the oats, seeds, and groats. Beat for 1 more min.
- Let rise in oiled bowl covered with a dry cloth in a warm, dry place. Turn the dough once before placing towel over to grease both sides of dough. Let rise for 1 hour.
- Punch dough down and kneed for 5 min. Place in oiled 9 x 5 x 3 inch loaf pan and let rise in warm, dry place for 2 hours.
- Preheat oven to 400°F. Bake for 45-50 min with a large baking pan of water on the lower shelf.
©HausJaJa
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Lox Latkes
Recipe: Lox Latkes
Ingredients
- 8 medium yellow potatoes
- 2 eggs
- 1 tbsp. apple cider vinegar
- 2 tsp. pepper, coarsely ground
- 1 tsp. salt
- 1 large yellow onion
- 1/2 tsp. Maggi seasoning (or replace with 1/2 cube chicken bouillon)
- Vegetable oil
- 1 cup sour cream
- 1/4 cup fresh dill
- 1 lemon
- Smoked salmon
- Capers
Instructions
- Peel and grate potatoes (large grate). Place potato shards in a towel and squeeze to remove starch juice.
- Mince onions.
- Mix potatoes with onion, salt, pepper, vinegar, eggs, and Maggi.
- Heat vegetable oil in a frying pan (1/4 inch thick). Fry hand-formed pancakes (squeezed to removed excess juice) until golden brown on each side. Smaller pancakes are perfect for hors d’oeuvres!
- Mix sour cream with dill.
- Peel lemon and cut into small wedges.
- After pancakes have cooled on a paper towel, place a slice of salmon on each piece along with a dollop of dill-cream, capers, and a lemon wedge. Add coarsely ground pepper.
Cooking time (duration): 1 hour
Number of servings (yield): 6
Meal type: hors d’oerves
Culinary tradition: German
© HausJaJa
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