Sunday, August 30, 2015

German Brötchen



The classic German Brötchen
The crusty German yeast roll known as "Brötchen" (“little bread”) is as pleasingly moist and chewy on the inside, as it is satisfyingly firm and crunchy on the outside.  

Bakers all over Germany bake them early in the morning, but also throughout the day because they are popular for lunch or dinner. T
he rolls are best when enjoyed within a few hours of baking, especially when topped with butter or cheese, a spread like liverwurst or  teawurst, salami, ham, or cold cuts, bratwurst, and even fish, either marinated or smoked, 

Dipping pieces of Brötchen into the yolk of a soft-cooked egg is always a delight.  Sweet toppings also rank high on the popularity scale.  Try honey, fruit preserves, sugar beet syrup (Zuckerrübensirup), or a chocolate-hazelnut spread.

And a Fleischsalat (hearty meat salad) can turn a lowly roll into a satisfying meal.  And we’d be remiss if we didn’t also mention the guilty pleasure of slicing open a fresh Brötchen and sandwiching a sweet, fluffy, chocolate-covered “Schaumkuß” between the two halves.


Good News!!  You can get authentic German Brötchen here in the USA at
GermanDeli.com. They are imported from Germany where they've been partially-baked (par-baked) and are ready for you to finish baking in your oven. 

FOOD FACTS: 
Brötchen (brotchen, broetchen), depending on the region, may also be referred to by one or more of these names: Schnittbrötchen, Spitzbrötchen, Semmeln, Schrippen, Weggla, Weckerl, Weckle, Wecken, or Rundstücke. 

The traditional Brötchen is made primarily from wheat flour, yeast, salt, and water and is shaped into an oval.  However, more modern variations often include the addition of other flour types like rye.  Sometimes milk fats, butter, or oils are added.  The shape of a roll might vary, as well, and the roll might be be covered with seeds or nuts.

6 comments:

  1. Love this classic dish! Perfect for a
    Geburtstag

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  2. Sounds an awful lot like the semmel I make only it's is a looser dough and is dropped onto the cookie sheet using a metal mixing spoon. Many call semmel "poor man's bread". We make the dough the night before and keep it overnight in the refrigerator. In the worning just spoon the dough onto the baking sheet and bake until golden and crusty. Delicioius!!!

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  3. I've been looking up malt powder... want to be sure to use correct ingredient. Evidently, there are two varieties: diastatic and non-diastatic. Is there a difference in what this recipe uses?

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    Replies
    1. We would recommend that you use diastatic Malt Powder in small amounts. Here is more information:
      http://www.thefreshloaf.com/node/21334/differences-between-diastatic-and-nondiastatic-malt-powders

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