Cheers Steve. All of the above suggestions are good. Deli Rye. Thanks very much to everyone for their great suggestions. I'm glad that there's six months for me to practice and get things right!
Skip to main content. March 31, - pm. Mar 31 - pm. So wild and carefree. Pretzels, while seemingly intimidating with their twisting and their multiple steps, are actually a super easy bread. The dough is pliable and smooth. Easy to work with and you can do the whole project in an afternoon— which is not to be said of many other delicious breads.
That way, LOTS of people can compliment and justify your slaving away in the kitchen while they pull a piece of the chewy, mustardy, cheesy bread off the end of the loaf. A true ego boost. It screams tailgates and Autumn and friends and of course— beer. In the bowl of a stand mixer, whisk flour, 4 tsp kosher salt, and yeast together in bowl of stand mixer. In a separate measuring cup, whisk water, 2 tbsp oil, and sugar until sugar is dissolved. Attach the dough hook to the stand mixer.
Scrape down the bowl as needed. Increase speed to medium low and knead until dough is smooth and elastic and clears the sides of the mixing bowl, about 8 minutes. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball.
Place dough seam side down in lightly greased large bowl and cover tightly with plastic wrap. Let rise That way if I totally space setting a timer on my phone or the stove— I can glance over at the bowl and see. Instructions For the Dough In a large mixing bowl, mix milk and sugar to dissolve the sugar.
Sprinkle yeast over the milk mixture and let stand for minutes, until the yeast softens and starts to foam. Whisk mixture to combine and whisk in 2 c of flour. Add melted butter, egg and salt. Whisk to incorporate. Turn dough onto your counter and knead, min, until a soft, smooth dough forms, adding flour as needed. Your finished dough should be tacky, but not stick to your hand or your kneading surface. Shape dough into a round; place it in a greased bowl, turning to coat the dough.
Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour. For the Filling While the dough rises, make your filling. In a large non-stick frying pan, brown meat over medium high until mostly cooked, min. Drain as much of the grease from the pan as you can, while not losing the meat from the pan.
Return the pan to the heat and add onions. Cook min, until they begin to soften. Add cabbage and cook minutes, until cabbage is tender. Remove filling from heat and season with salt and pepper.
Putting it all together Knock back the risen dough and turn onto your work surface. Divide dough into 8 balls roughly 3 oz each. If the dough springs back, flatten as much as you can, cover, and let the dough rest for min before attempting to flatten further. Spoon 2 large tablespoons of filling onto the center of each circle, leaving the edges clear. Bring the edges together and pinch them to seal the dough completely.
Continue until all the dough and filling has been used. Place the shaped bierocks on a greased baking sheet and let rise, covered min, until roughly 1.
During the last 10 minutes of rising time preheat your oven to F. Female Speaker : Charly, as he is called, heaves the finished dough — with strong arms — onto the floured worktop and leaves it to rest. Then he buries his hands in the tough mass, rolls and kneads it, cuts pieces with a spatula, and forms tennis ball-sized loaves from them.
But this is only the beginning. Female Speaker : Because his customers love variety, master baker Charly is constantly conjuring up new bread ideas and regional specialties:. These are all our own creations.
People seem to like these varieties — they are selling well. Female Speaker : Baker Charly attaches great importance to high-quality regional ingredients. He obtains part of his flour from the neighboring village of Villip, from one of the last artisan grain mills in Germany.
Alexander Bedorf : Look at the wheel just starting to run. We put water on the wheel, and now the mill is powered by water. Female Speaker The year-old runs the historic water mill in the 11th generation. It was first mentioned in a document in Fed by three small rivers, the mighty mill wheel does its work and ensures that flour is made from grain. Female Speaker : The old half-timbered house is vibrating on all its three levels. First, wheat, rye, and spelt grains are sieved to clean them thoroughly.
Female Speaker : They are then broken open and crushed between rotating rollers. Female Speaker : And finally, they are ground by the millstone in three cycles, resulting in wholemeal meal and flour. Miller Alexander Bedorf stands in front of a mountain of bulging flour sacks, each weighing 25 kilos. Compared to industrially ground flour, his flour has its own unique character. Alexander Bedorf : It is always said that wholemeal flour becomes more fluffy when it is ground on the millstone.
It seems to have its charm, as shown by our many customers. Male Speaker : The little mill shop is almost always busy. Here, Alexander Bedorf and his mother sell grain, seeds, muesli, and homemade baking mixes.
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