One of the things I miss the most from Germany is the crunchy bread. Something with loads of seeds, a bit of weight to it and a proper crust! Occasionally you can find similar bread at a good Farmers Market or if you’re lucky enough to live in one of the big cities you might even have a talented baker around – those are usually pretty pricey though (but it’s worth it!). Your average Australian bread is white or wholemeal bread with the ‚ppppffffffftttttt‘ factor – there is nothing to it, you almost don’t need to chew it – it is so soft and fluffy – and it’s gone in a couple of bites. It’s perfect for those great sandwiches though.
Well, if you’re like me and you don’t have a nice baker handy (because I can’t wait til Sunday – that’s when the markets are on), here is your solution: The Crunchy German style bread. I call it German style bread as it has loads of seeds and a crunchy crust, but it’s not really a typical German bread. The advantage of this one, you don’t have to make a sourdough starter and you don’t have to wait around for the yeast to proof.
It’s for the hungry – the impatient! – and for bread lovers!
Crunchy bread – German style bread (prep time a few minutes, baking 50 min)
- 500 g plain flour ( I like to mix some rye flour in it)
- 1 sachet of dry yeast
- 450 ml lukewarm water
- 100 g sunflower seeds
- 50 g flax seeds
- 1 teaspoon of salt (German style measurement, just a spoon out of the drawer will do)
- 2 tablespoons of apple cider vinegar (or other)
You can leave the seeds out or use raisins, oats, nuts instead. We recently went to Switzerland and had the most delicious bread rolls with dates and walnuts, that might make a good mix in here, too. I’ll have to try it next time. If you bake it before me, please leave a comment how it turned out.
- Mix the flour with the yeast in a big bowl.
- Add your seeds and salt, then your lukewarm water and vinegar.
- Mix really really really well.
- Line your baking pan (cake tin) with baking paper or oil it. (I like to sprinkle the bottom with oats and coarse semolina.) Put the mixture in the pan (if you like sprinkle with oats/semolina). (Do not let it proof!)
- Put it in the cold oven and bake it 50 minutes at 170 degrees Celsius fan forced. Get the bread out of the pan and bake for another 10 minutes if necessary.
That’s it! Enjoy it while it’s warm! Nothing better than warm bread. I think you’re best of making two at a time, one for eating straight away and the other one for the next day 😉 .
Let me know how you go with it. The fresh crunchy bread with Nutella has helped me through homesickness over the last ten years, maybe it can help you through it, too!
Are you excited about Easter? I know I am! Since we decided to have a German style breakfast (I’m not sure why we only can manage it for Easter), we made some meat salad. You’re probably wondering „What the . . . why would you have salad for breakfast????“ Well, let me fill you in on a little secret. We Germans love and I mean LOVE a nice breakfast with loads of different breads or bread-rolls, different cuts of sandwich meats and cheeses, different spreads and jams. And that meat salad goes beautifully on your bread-roll. If you haven’t been to Germany it’s probably very hard to imagine.
The meat salad is one of the few things that I really do miss from Germany! If you like to try something new with your next fresh sour dough purchase, please try this recipe. It’s really easy!
- 125 g ham or turkey breast
- 6 little cornichons, chopped really small
- half a teaspoon of chopped onion
For the dressing you need:
- 50 g Mayonnaise (I would recommend whole egg mayonnaise or Thomy)
- 1 Table spoon yoghurt
- 0.5 tea spoon mustard
- chives and or parsley
- salt and pepper
1) Mix the meat with the cornichons and onion
2) For the dressing, mix the mayonnaise with the yoghurt, mustard, salt and pepper and the herbs.
It’s important that you give the meat salad some time to rest. I like to prepare it the evening before the breakfast.
(Another important bit: The German table spoon is just your normal big spoon and the tea spoon just the little one out of your drawer)
Enjoy and let me know what you think!
ham, cornichons and onion
one tablespoon of yoghurt
one teaspoon of mustard
Instead of a Sausage Sizzle with onions and toast, you’ll find whole „sausage stalls“ with all kind of different sorts of sausages in loads of German cities. If you plan to visit Germany, I would highly recommend that you go and try some, even if you’re not a big sausage fan. They are very different to your beef bbq sausages here.
One of the biggest things in Germany and a great hang over cure is the „Currywurst“ and I just found out that it even has a whole museum dedicated to it. Check it out here. It might be worth a visit on your next trip to Berlin. If you go let me know if it was worth it!
If you’re not in a hurry to make a trip to Germany, but feel like having a taste of it, you could try to make your own Currywurst. And you don’t have to be in need for a hang over cure to cook it, it can also be served as a dinner or just to spice up (literally) things up a bit!
- Bratwurst (Goetzinger Bratwurst at Woolworth or Bratwurst from Aldi – would recommend the first one)
- Tomato Ketchup (it’s important that it is Ketchup! not tomato sauce)
- Curry powder
What to do:
- Throw your „Wurst“ on the bbq til it’s crunchy and well cooked
- While it’s sizzling, take 3-4 tablespoons of ketchup and mix half a teaspoon of curry in it (may vary depending how hot you like it) – try this and decide if you need more ketchup or more curry before step three
- Cut the sausage in cubes and mix the sauce through – ready to go!
Chips or just a bun go well with it or potato salad. If you’re not so sure, you could also just serve the sauce on the side.
Plum cake(Photo credit: stomen)
„Yes, it is banana cake, google told me it was!“ I respond, not knowing if I should laugh or cry as I was so excited about the surprise and he looks anything but excited 😉 Well, we ate the cake – after all it was cake, who says no to that!
To this day we argue if it was a „banana cake“ or a „banana slice“ – whatever it was, I never baked it again. It looked like the plum cake/slice in this pic just topped with banana slices. So nothing like banana bread at all!
Over the years I tried loads of different banana bread recipes and would like to share one of our favourites with you!
- 3-4 ripe bananas, mashed
- 1 1/4 cup brown sugar
- 3 eggs lightly beaten
- pinch salt, pinch of allspice, a bit of cinnamon to taste
- 140 ml milk
- 70 ml vegetable oil
- 2 cups self-raising flour
- Heat oven to 160 degrees and line a loaf tin with baking paper.
- Mix the bananas, brown sugar and eggs together. Add salt, allspice and cinnamon, then stir in the milk and oil.
- Sift the flour into the banana mixture.
- Mix with electric mixer for 5-10 minutes (makes it light).
- Bake for 1 hours and 30 minutes.
I love cinnamon, so I can’t get enough of it, but it’s also nice without. Walnuts would probably go nicely in it, too!
– part two –
Sick of bacon and eggs on a Sunday? Ready to mix it up a bit? Maybe it’s time to try something German. As you would suspect from the Germans, you have to be a little organised and cook your potatoes the day before…Have a go, take a pic and send it in (email@example.com). The nicest one will be added to the recipe!
- 750 g waxy potatoes (not the ones you use for mash!!!)
- 75 g cubed Speck (if not available bacon or increase the amount of ham)
- 2 tablespoons oil
- 25g butter
- 1/2 diced onion
- salt and pepper
- 150 g cubed ham
- 3-4 eggs mixed with 50ml milk and salt
- chopped chives
1) Cook your potatoes in their skin on the day before. On the day peel them and cut them into slices.
2) Heat oil in the pan and add Speck, onion and ham until lightly brown.
3) Add potatoes and butter until heated through.
4) Reduce the heat and add the eggs, stir through until cooked.
5) Season with salt, pepper and garnish with chives.