AUSTRIAN MALT BREAD
Make and share this Austrian Malt Bread recipe from Food.com.
Provided by pansregnig
Categories Yeast Breads
Time 3h40m
Yield 1 large loaf
Number Of Ingredients 7
Steps:
- Add all ingredients to bread machine.
- Bake.
Nutrition Facts : Calories 2208.4, Fat 34.5, SaturatedFat 19.4, Cholesterol 76.3, Sodium 2766.5, Carbohydrate 415.8, Fiber 15.2, Sugar 66.9, Protein 54.8
KUMMELWECK ROLLS OR VIENNA BREAD
What exactly is a Kimmelweck Roll? It's a hard roll, more specifically a crusty Kaiser roll, sprinkled with caraway and coarse salt instead of the more familiar poppy seed topping. In the Buffalo, NY area this roll is topped with thinly sliced rare roast beef, top of roll dipped au jus, and spread with horseradish. It is served...
Provided by Marsha Gardner
Categories Other Breads
Number Of Ingredients 10
Steps:
- 1. Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl. Set aside to proof until bubbly, about 5 minutes. Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl. Stir to dissolve the sugar. Add 1-1/2 cups of the flour and mix until smooth. Add the yeast solution and slowly stir in an additional 1-1/2 cups of the flour. Turn the dough out onto a lightly floured work surface. Knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking. Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled, about 1 hour. Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes. Return the dough to the work surface and divide it into 8 equal pieces. Shape each piece into a smooth round, then flatten the rounds slightly. Place on a parchment-lined or greased baking sheet, well spaced to allow spreading. Cover loosely with a towel and set aside at room temperature for 30 minutes. Preheat the oven to 425°F. Combine the remaining egg white and the 1 tbsp. water in a small dish and blend. Brush the rolls lightly with the egg white wash. Using the tip of a sharp knife or razor, cut 4 crescent-shaped slits into each roll, radiating out from the center. Sprinkle the rolls with the coarse salt and caraway seeds and spritz, with water, and close the oven. Bake the rolls for about 20 minutes more, until browned and crisp. Cool the rolls on wire racks.
- 2. VIENNA LOAF: Follow the recipe directions for Kimmelweck Rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends. After the final rise, apply the egg wash and cut a 1/2" deep slit down the top of each loaf; omit the salt and caraway sprinkle, if desired. Bake in 400°F oven, baking for about 30 minutes more after the second spritz with water (for a total of 35 minutes).
- 3. For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise. Divide the dough into 13 equal pieces, roll each piece out into a 12" rope of even thickness, and space the ropes 1-1/2" apart on the prepared baking sheet. After the final rise, apply the egg wash, but do not make any cuts into the do dough; sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper instead of with salt crystals and caraway seeds. I like to vary the topping by sprinkling some with salt, some with pepper, and some with a little of both. Do not spritz with water. Bake for about 18 minutes.
AUSTRIAN PUMPERNICKEL BREAD
This recipe is from week 17 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Austria is my 17th stop. This recipe makes a very dark, slightly bitter pumpernickel bread that is best paired with other strong flavors.
Provided by GiddyUpGo
Categories Yeast Breads
Time 3h
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Dissolve the yeast in the warm water and let it sit until it is frothy. Then add the molasses, vegetable oil, caraway seed, salt, rye flour, shredded wheat and cocoa.
- Mix until smooth, then add the all-purpose flour until the dough develops a good texture. Turn it out onto a floured surface and cover. Let it rest for 10 or 15 minutes.
- Knead the dough until it is smooth.
- Now place the dough in a greased bowl and cover. Let it rise in a warm place until the dough has about doubled in size, which usually takes about an hour.
- Sprinkle a greased cookie sheet with cornmeal. Punch down the dough and divide in two, shaping each half into a round loaf. Put loaves onto opposite corners of the cookie sheet so they don't bake into each other. Brush the top of each loaf with some melted butter, then let them rise again until they've about doubled, another hour or so.
- Bake the bread in a preheated 375 degree oven for about 30 to 35 minutes, or until the loaves sound hollow when you rap them with your knuckles.
Nutrition Facts : Calories 1434.6, Fat 21, SaturatedFat 2.6, Sodium 3535.2, Carbohydrate 281.4, Fiber 48.4, Sugar 50.8, Protein 46.5
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