Cinnamon bread / Süsses Brot

By Dieter

For the dough:
250ml warm water
50 ml sunflower oil
150gr flower type 405
100gr flower type 550
100gr Vital Wheat Gluten
1 pack of yeast
1 tablespoon sugar

For the filling:
1 tablespoon margarine
2 tablespoons brown sugar
vanilla
cinnamon
two handful raisins
one handful flaked almonds


Mix the yeast with the water and oil. Add the flour/gluten and the sugar, and knead a few minutes into a dough.

Cover with a wet cloth, put in a warm spot, and let the dough rise for about one hour.

Heat up the margarine till it melts, add the sugar, vanilla, and cinnamon and stir into a caramel coating.

Stretch out the dough on a surface covered in flour. Spread the filling, raisins, and almonds equally across. Roll up the dough. Cover a square oven pan with sunflower oil, and put the rolled up dough inside. Let it rise covered for another 30 minutes in a warm spot. Pre-heat the oven to 200C and include a container with water. Bake for 45 minutes.

Bread / Brot

By Dieter

There are several varieties of bread here so keep scrolling down!

Try sweet potato dinner rolls https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-sweet-potato-recipes-baked-roasted-beyond/

White bread sourdough
300ml lauwarmes Wasser
250g Brotmischung Aurora Bauernkruste Mischung (halbe Packung: mehl, hefe, sauerteig)
100g Vital Weizen Gluten
100g Sojamehl

• Mit Handmixer mehrere Minuten gut verkneten. Den Teig mit einem feuchten Tuch abdecken, und an einem warmen Ort für mindestens eine Stunde wachsen lassen.
• Eine Backform gut mit Sonnenblumenöl einstreichen, den Teig einfügen, und noch einmal für mindestens 30 min gehen lassen.
• Ofen auf 180C vorheizen. Eine Blechtasse mit Wasser hinzufügen. Das Brot für 45 Minuten backen.

Plain white bread (also pizza dough)
250ml lauwarmes Wasser / 250ml tap water
1 Teelöffel Hefe / 1 teaspoon yeast
~300g Weizenmehl / ~300g plain flour

• Die Hefe ins Wasser geben und kurz verrühren und lass diese für 5 Minuten stehen / add the yeast to the water and stir in briefly, wait for 5 minutes.
• Füge das Mehl hinzu und verrühr dieses mit dem Wasser. Die richtige Menge Mehl ist erreicht wenn der Teig nicht mehr an den Fingern klebt aber noch nicht anfängt zu bröseln. Verknete den Teig für ein paar Minuten / Add the flour and stir in. Keep on adding flour until the dough no longer sticks to your hands but doesn't yet crumble. Keep on kneading the dough for a few minutes.
• Lass den Teig für 1 Stunde ruhen (oder mehr oder weniger Zeit nach Verfügbarkeit) / let the dough rest for 1 hour (or more or less time depending on availability)
• Je nach Geschmack können Salz und Gewürze (Chili/Rosmarin/etc) hinzugefügt oder auf den Teig gestreut werden / according to taste, add or sprinkle on top salt and spices (chili flakes/rosemary/etc.)
• Backe bei 180C für 40 Minute bis die äussere Kruste goldbraun ist / bake at 375F for 40 minutes until the crust has turned golden

Vollkornbrot

300ml lauwarmes Wasser
250g Brotmischung Aurora 6-Korn Mischung (halbe Packung)
50g Vital Weizen Gluten
80g geschrotete Leinsamen

• Mit Handmixer mehrere Minuten gut verkneten. Den Teig mit einem feuchten Tuch abdecken, und an einem warmen Ort für eine Stunde wachsen lassen.
• Anschliessend 1 Teelöfel Backpulver, etwas Salz, und Korianderpulver hinzufügen, und erneut gut verkneten.
• Eine Backform gut mit Olivenöl einstreichen, den Teig einfügen, und noch einmal für eine Stunde gehen lassen.
• Ofen auf 210C vorheizen. Eine Blechtasse mit Wasser hinzufügen. Das Brot für 50 Minuten backen.

German Rye Bread

1 large cup of water (350ml)
1t dried whole-grain sourdough starter
1t yeast
~3/4 large cup of rye flour
~1/2 large cup of wheat flour
2 knife-tips of salt 
1/3t cumin
1 knife-tip of nutmeg 
2T maple syrup/agave syrup/molasses

Start yeast and sourdough with warm water for 15 minutes. 
Add rye flour and knead with a fork.
Add half of the wheat flour and knead in.
Let rest and rise (eg overnight in fridge).
Beat down and let slightly rise again. 
Add remaining wheat flour and all the flavouring.
Thoroughly mix with a fork. 
Let rise for another 20 minutes at room temperature.
Put in oven form, lightly pressing it down.
Place in oven together with small container with water.
Bake for about an hour at 180 Celsius, checking water occasionally, until fork comes out clean and a dark crust shows.

Apfelstrudel (German Apple Strudel)

By Lucia Lukas

This is a recipe Luci taught me on my first visit to meet Dieter's parents in 2011 (and then taught me even more details in April 2014). This traditional German dish is super yummy!

Dough
200g White flour
5-7 T Warm (to the touch) water
50g Sunflower oil or melted margarine

• Mix the dough ingredients with your hand until you can roll it into a ball that is pliable and sticky and a uniform color
• Oil the ball and place it in the pan that you warmed the water in (which is still warm) and let it sit for at least 30 min (can sit as long as you want)
• When the ball has been warmed, put a dish cloth on the counter and sprinkle with flour. Roll the dough out so that it is so thin that you can read a newspaper through it ;) Brush melted margarine on top to keep it elastic (especially on the parts that are broken
• Grate hard white bread (can make it hard by toasting it) over the rolled out dough to soak up the water from the apples (can use flour instead of bread)

Filling
4 Apples (really good ones), cut in large chunks or small slices
100g Sugar
1/4 C Raisins (optional)
1 T Cinnamon (optional)

• Mix all of the filling ingredients in a bowl
• Place the filling on the rolled out dough, avoiding the edges and not making it too tall
• Make it into a roll by lifting up the edge of the towel (nearest you) and letting gravity make it into a roll
• Put the roll on a baking sheet and brush with oil (this makes the outer crust crispy)
• Bake for 30-40 min

Nussecken (German nut cookies)

By Lucia Lukas

This is another popular German Christmas cookie :)

Dough
150g / 5.3oz flour
1/2T baking powder
65g / 2.3oz sugar
vanilla sugar
65g / 2.3oz Earth Balance salt-free butter

• put on baking tray, spread apricot jam on top, then add Topping...

Topping
100g / 3.5oz Earth Balance salt-free butter
vanilla sugar
2T water

• melt together and add:

100g / 3.5oz ground hazelnuts
100g / 3.5oz cut hazelnuts

• bake for 20-30 mins at 180C
• cut in triangles
• add melted chocolate to the corners

Vanillekipferl (German vanilla moon cookies)

By Lucia Lukas

When we lived in the UK, Luci used to make these and send them to us for Christmas. Now that we live in the US, we don't think they would get past customs so we learned how to make them ourselves!

150g Earth Balance salt-free vegan butter
50g Sugar
210g Flour
75g Ground almonds or hazelnuts
Powdered sugar
Vanilla

• mix butter, sugar, flour, and nuts
• put dough in fridge for 10 minutes
• make a roll, cut pieces, form them into crescent moons
• bake at 180 celsius for 8 minutes (check colour)
• coat in mixture of powdered sugar and vanilla (vanilla flavored sugar is better because the vanilla is already mixed in, but you can also pour vanilla into powdered sugar and mix it together)