Franconian Herb Heart Bread (Herzhaftes Kraeuterwickelbrot)

Category: Yeast bread
Kitchen: german
Franconian heart bread with herbs (Herzhaftes Kraeuterwickelbrot)

Ingredients

spelled flour or whole grain flour 400 gr.
pressed yeast 30 grams
honey 1 tsp
warm milk 150 ml
butter 80 g
salt pinch
dry herb mixture from 1 teaspoon to taste
green onions one small bunch
young cheese such as feta cheese 250 g
sour cream 180 g
eggs 2 small
garlic 3 cloves
ground black pepper pinch
ground allspice 0.5 tsp
yolk and cream for greasing bread optional

Cooking method

  • While browsing the Internet, I found an interesting site with traditional Franconian dishes. Not everything is applicable in our conditions, some have already been prepared by us. But I liked their baked goods. And so I decided to make heart-bread. Unfortunately, no matter how much I rummaged through the sources, I did not find anything about this bread except the recipe itself in German. I don't know his history. But the bread itself, or rather the loaf, made me very happy. I share with you.
  • In the original recipe, the proportions were slightly different, but we had to adjust a little to fit our capabilities and products. The original proportions were as follows:
  • 350 gr. Spelled flour
  • 30 gr. Yeast
  • 1 tsp honey
  • 150-180 ml. warm milk
  • 80 gr. Sl. Oils
  • 1 pinch of salt
  • 5 tbsp. spoons .. Herbal mixtures
  • 1 bunch of chives
  • 350 gr. Feta cheese
  • 180 g Sour cream
  • 2 eggs
  • 6-8 cloves of garlic
  • 1 pinch ground black pepper
  • 1 heaped coffee spoon of allspice
  • Additionally:
  • Yolk and cream for lubrication
  • I had to add a little flour, otherwise it was watery. And I have whole grain flour. I had less cheese. And of course I won't put so many herbs, that is, no one in the house can.
  • So, the cooking process itself: Stir flour, yeast, honey, milk, butter and salt for 10 minutes. We get just such a lumpy mass.
  • Franconian heart bread with herbs (Herzhaftes Kraeuterwickelbrot)
  • Leave it in a warm place for 45 minutes. After this time, the mass will slightly swell. If you listen, you can hear something clicked in her - as if bubbles are bursting. But since the dough is rough, do not expect much rise.
  • Add the rest of the ingredients and knead for another 10 minutes. Cheese and onions are best placed towards the end of the batch - they will be more whole
  • Franconian heart bread with herbs (Herzhaftes Kraeuterwickelbrot)
  • The dough is pretty viscous.
  • Franconian heart bread with herbs (Herzhaftes Kraeuterwickelbrot)
  • Put the dough on a richly floured table and knead it into a layer. I'm afraid it won't work with a rolling pin. The dough is very soft. Better with your hands. Then roll the dough into a roll. Bend the roll like a heart and put it in a greased form. We give proofing until the increase is 2-3 times. Brush with a mixture of yolk and cream before baking.
  • Franconian heart bread with herbs (Herzhaftes Kraeuterwickelbrot)
  • Franconian heart bread with herbs (Herzhaftes Kraeuterwickelbrot)
  • Franconian heart bread with herbs (Herzhaftes Kraeuterwickelbrot)
  • Baking time: about 50 minutes at about 180 ° in a preheated oven.
  • Notice how the bread grew in the oven. I did not expect. It was necessary to give more distance. But I didn't think there would be such a rise on whole grain flour.
  • Franconian heart bread with herbs (Herzhaftes Kraeuterwickelbrot)
  • And this is a piece of light:
  • Franconian heart bread with herbs (Herzhaftes Kraeuterwickelbrot)

The dish is designed for

big bun

Time for preparing:

3 hours

Cooking program:

oven

Note

Spelled is an ancient semi-wild wheat variety. Humanity has been growing it for a very long time. In all regions where there was agriculture, it was one of the first cultivated crops. Archaeologists have found spelled grains in burials dating back to Ancient Egypt. Farmers of the Germanic tribes were no exception. Over time, however, this variety gradually began to disappear. Why? It was rather low-yielding (but unpretentious) and poorly cleaned. As a matter of fact, flour from this variety will be whole grain anyway. It is very difficult to separate the shell from the grain. That's why I got up the courage to replace spelled flour with regular whole grain. Now spelled has again become popular in the diet. It can be used by those who are allergic to gluten, for example, and not only.
A source of information about spelled: general knowledge from the courses of archeology and ethnography obtained in the course of studying at the history faculty.

And now about the bread itself. This is not bread - eo bun. Very nice crumb. I don’t know what this bread was for the people of old Franconia, but it turned out to be delicious for me. Herbs are felt in the aftertaste. Salty splashes of cheese - mmmm !. With the milk went with a bang!

Admin

What a tall loaf of bread! Great!
tuskarora
Admin, thanks! I’m saying, I didn’t expect it. And that would give more proofing. I wonder what it would be like on authentic spelled flour? ...
Rada-dms
And I have flour! so bookmark!
So I sit and think that the competition will end, and we in Skemye will eat in German for another year - there are so many good recipes from all the contestants (both good recipes and contestants) in the bookmarks, how not to try it !!
tuskarora
Yeah. In the meantime, there will be another competition, and more and more
And I will also find a half-bale when I leave the hospital. Because it is useless for a husband to explain where and what kind of flour to look for. She is all white for him.
Ligra
tuskarora, an interesting recipe for bread, this is what you went through the site
tuskarora
Yeah, I will soon know German on a culinary level. Although they told me that I did not quite correctly translate the term Herzhaftes. The translator gave me "cordial" and it turns out there is also the meaning of "courageous", "solid", "great". Although it folded in the shape of a heart according to the recipe. (Although maybe there is a hertz - this is also not a heart, but a different meaning) It's time to take German courses ...
Lerele
And I have such flour and feta somewhere lying around in the refrigerator
But there is absolutely no time tomorrow, but the day after tomorrow ... Or after the day after tomorrow ...
In short, I liked the recipe in the bookmarks.
And do you need to cut the cheese into such big kusmanchiks or do you still need to mash it later?
tuskarora
I cut about 1.5x1.5 cm with nibbles on the eye. I had a homemade cheese like feta cheese, it is plump, so it did not crumble to the end when kneading. But if feta - it is softer. Can stir at all. So I think to just cut and throw at the very end. Then such delicious salty chambers in bread are obtained.
Lerele
She just spoiled it herself, covered the dozi with the blank with a board so that the bread would not wind down, well, he stuck to this board, tore it off, and he was a donkey, that's what happened, tasty, but not high. And yet this is an unsweetened pie, not bread, but tasty, I already have a crust of that ..

Franconian heart bread with herbs (Herzhaftes Kraeuterwickelbrot)
tuskarora
Yes, it rises a lot and could get stuck in the lid ... It's a pity. But nothing - the main thing is delicious! I’m afraid that it won’t be enough. I even ate dogs, although he consumes a lot of current with oil. And this one chewed. And about bread or pie. It is written in the BROT recipe - which means they consider it to be bread. And to us that Brot, that KITCHEN - if only it was delicious.
Lerele
tuskarora, and you put three cloves of garlic? I am alone, and even the smell and taste of garlic is felt.
tuskarora
I'm 3 things. Small ones. Garlic felt, but not too much. Probably also depends on garlic. In the original recipe, 6-8 teeth are finally offered.

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