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Recipes with bread


Germany has its own bread culture. Counting bread and rolls, there are over 3000 different types of bread -- so many that there are always attempts to have it declared part of the world's cultural heritage. The number of possible variations is infinite, as the following recipes demonstrate.

Cracked Wheat-Quark Rolls on a Stick


Makes 8-10 rolls

Ingredients


  • 300 gregular wholemeal flour
  • 100 gcoarse wholemeal flour
  • 300 gstrong flour
  • 300 mlwater
  • 7 gdried yeast
  • 10 gsea salt
  • 250 gquark (20% fat)
  • 8-10pieces of split beech wood, each about an inch thick
  • Cracked wheat, sunflower seeds and pumpkin seeds for sprinkling on rolls (optional)

Preparation


1. The day before, mix together the different flour types. In a bowl, combine 100 g of this mixture with 200 ml water and a pinch of yeast. Cover bowl and let stand overnight at room temperature.

2. Combine pre-dough with all the other ingredients plus 150 ml water and process until you have a smooth dough - it's easiest using an electric mixer with a dough hook. Let the dough rise for about 30 minutes.

3. Carefully and thoroughly knead the dough once more by hand and shape into the size rolls you want. Pour boiling water over the beech wood.

4. Place rolls on a baking sheet and press a stick of wood into the centre of each roll. Brush rolls with water and, if desired, sprinkle with grains and seeds. Allow to rise for about 30 minutes using NEFF's dough proving function. Preheat oven to 250°C.

5. When they've finished rising, place rolls in the oven on the middle shelf, reduce temperature to 200°C and bake for about 30 minutes. Allow to cool before serving.

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Orange Brioche in a Cup


Makes about 10 servings

Ingredients


  • 1/2cube yeast
  • 1tablespoon sugar
  • 150 gsoftened butter
  • 3organic eggs
  • 350 gstrong flour
  • Salt
  • Grated peel from one untreated orange
  • Juice from 1/2 orange
  • 1pinch salt
  • 3-4tablespoons warm milk
  • Butter for the paper cups
  • About 10small paper cups

Preparation


1. In a bowl, combine crumbled yeast, sugar and milk. Using an electric mixer with a dough hook, process while gradually adding all the other ingredients until you have a smooth dough. Cover dough and let rise for 30 minutes.

2. Knead dough thoroughly by hand and divide into about 10 pieces, depending on the size of your cups. From each portion, remove a hazelnut-sized piece of dough and shape it into a ball.

3. Butter paper cups and place larger dough pieces inside. Place the smaller dough balls on top, brush with milk, and let rise in a warm place for another 30 minutes.

4. Preheat oven to 180°C and bake on bottom shelf until golden-brown.

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Ingredients


  • 350 gwhite flour
  • 100 ghigh-gluten flour
  • 300 gwater
  • 5 gyeast
  • 8 gsea salt
  • Neff baking stone

Preparation


1. Dissolve yeast in warm water. In a bowl, combine yeast with all the other ingredients. Knead using an electric mixer with a dough hook, then let rise in a warm place for 20 minutes.

2. Once again knead the dough thoroughly by hand. Cover the bowl or place dough in a plastic bowl with a lid and refrigerate for 20 hours. The dough can also be refrigerated for a longer period of time.

3. On the day you bake the bread, place the baking stone in the oven and preheat to 250°C.

4. Carefully transfer dough to a floured work surface and divide in half. Flour surfaces well and carefully lengthen the dough by pulling on both ends. Then twist the dough as though you were wringing out a towel.

5. Using a peel (baking or pizza shovel), place the loaf on the baking stone and bake at 220°C top and bottom heat, medium steam intensity, for 25-30 minutes.

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Neff baking stone

Ceramic baking stone for baking bread, pizza, flatbread and frozen entrees. With a matching wooden peel.more ...

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19000GBP

NEFF BAKING STONE, PYROLYTIC-PROOF

19000GBP

The baking stone from NEFF not only gives pastries and baked goods an especially nice crust but also a typical stone-baked flavour. The pizza stone is pyrolytic-proof, meaning it can withstand high temperatures and frequent use with no loss of quality. Made from ceramic, suitable for all NEFF ovens. Matching wooden peel included. Dimensions: 2.5 x 33.0 x 37.5 cm

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The right NEFF ingredient:
VarioSteam®

Little effort, big results: With VarioSteam® you can easily perfect your baking or roasting process by adding moisture.
Not only do main dishes such as meat or fish attain a crisp crust, a fresh and delicious appearance, and an extra-moist flavour - so do your desserts.

Look for additional inspiration in more stories and regional cuisines.

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