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  1. #1
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    Not quite a German Bread

    I decided to share the secret recipe for a German-style bread that I researched in my kitchen over a period of several months with the captive audience of this esteemed web-board.

    Herb & Onion Bread:
    1/2 kg (that's abit more than a pound) of all-purpose-flour
    1/2 glass of corn meal
    1 glass water
    1 sachet (10g) dried yeast
    1 teaspoon of salt
    a dbl shot of black soy sauce no5, or a single of molasses
    2 onions, 2-3 gloves of garlic
    handful of fresh herbs, if available, on this occasion, dried Thyme from my mom's herb garden


  2. #2
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    Chop onions and garlic and fry:


    boil the cornflour with the water, add soy, salt and herbs:


    Simmer on low heat for a few minutes.

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    Mix the flour with the yeast, and add first the fry, then the cooled-down corn sludge.

    Initially mix with a heavy duty tool, the stainless cutlery my missus took from the Landmark Hotel as a souvenir does just fine for this task:


    Then keep kneeding the dough with your hands, adding water or flour as required to work it to a consistency that it won't stick to your fingers.


    You should end up with something like this:

  4. #4
    Thailand Expat Boon Mee's Avatar
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    Doesn't look much like the good German Pumpernickle me old Granny used to bake but it's probably pretty tasty.
    Cheers for that, Headmaster!

  5. #5
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    Pumpernickle is made from whole rye, no yeast added, it's a very different thing.

    Anyway, enter the rice cooker:

    (I added a bit of butter)

    After an hour or so it looks like this, rising without heat applied:


    This is not an ordinary rice cooker, but a "compurice" with a slow-cook program. An ordinary rice-cooker needs to besupervised non-stop, as it keeps switching to "warm" mode, this hi-tech model does this as well after a period, so you'll have to restart it sometimes.

    After 40-60 minutes, the bread is done, but temperatures aren't high enough for any sort of crust, which is a must for a German bread.
    Last edited by stroller; 19-12-2006 at 04:08 PM.

  6. #6
    Have you got any cheese Thetyim's Avatar
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    How long would it take in an oven and what temperature ?

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    ^
    I don't know, I haven't tried to make bread before I moved out into the sticks.

    If you want a light crust on your bread, as I do, take a large pot, but a steel or enamel plate on the bottom, to keep the bread off the bottom, place your bread in and 'roast' for 5-10 minutes each side on medium to low heat:




    Let the bread cool down before cutting it:

  8. #8
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    Looks good strol. Think I'll wait for my oven though...

    Quote Originally Posted by Thetyim
    How long would it take in an oven and what temperature ?
    Try around 375 to 400 (Fahrenheit) for about 20 - 30 minutes. you might try egg white and water mixed to brush over the loaf before baking too Not sure how that would work in the rice cooker, might help with crust formation.
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  9. #9
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    ^
    I'll try that!
    I've done cheese slices on bread, as with the butter in the pic above. Crusts well, doesn't add much flavour, though.

  10. #10
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    Having tried some of strools bread I can testify that it's a good strong heavy bread, ideal for hand to hand combat Might of been something to do with the amount of Ya Dong we drunk and forgeting to take it out of the oven. It is nice really thou and very filling
    I have more than the average number of arm and legs

  11. #11
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    Quote Originally Posted by stroller
    I've done cheese slices on bread, as with the butter in the pic above. Crusts well, doesn't add much flavour, though.
    I don't think cheese slices have any flavour anyway ok next week I shall try making some bread, not that my son nor galfriend will eat anything I cook anyway, but my dogs might like it

  12. #12
    Have you got any cheese Thetyim's Avatar
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    I want to try this.
    Where do you get the cornmeal from ?

    Cornmeal is dried sweetcorn that has been through a mill, it that correct?

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    Quote Originally Posted by Thetyim
    Cornmeal is dried sweetcorn that has been through a mill, it that correct?
    Yes - I pick it up when I pass through Chiang Rai, there's plenty of maize here locally, but they wholesale it to the big factories.
    Actually, the cornmeal is what makes this bread 'heavy', you may want to add a bit less.

  14. #14
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    Quote Originally Posted by RandomChances
    Might of been something to do with the amount of Ya Dong we drunk and forgeting to take it out of the oven.
    RC!!!! You don't ever get the cook pissed!

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    Stroller, a good thing for you to buy would be a breadmaker. You can make all kinds of great bread with one really easily.

  16. #16
    Have you got any cheese Thetyim's Avatar
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    Oh dear, what have I done.

    I followed your instructions but the damn stuff never rose.
    I bunged in a tablespoon of dried yeast. Was that not enough ?
    Left it for an hour in a warm place but nothing happened.

    I have baked it now.
    The flavour is really nice, just the the consistancy leaves a lot to be desired.

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    Quote Originally Posted by Thetyim
    I bunged in a tablespoon of dried yeast. Was that not enough ?
    Sounds about right. Yeast is very sensitive to draft(spelling?), you need to cover the bowl with a towel if you leave it in the open, or close the lid of the cooker - or maybe the yeast was out of date?
    Otherwise, I have no idea why it wouldn't rise, maybe add a teaspoon of sugar to get it started next time?

    As I said, it is of a 'heavy' consistency, nothing like the standard Brit White Loaf.

  18. #18
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    Quote Originally Posted by stroller
    or maybe the yeast was out of date?
    That would be it, I would say that yeast would have a short shelf life here.

  19. #19
    Have you got any cheese Thetyim's Avatar
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    Quote Originally Posted by Lily
    That would be it, I would say that yeast would have a short shelf life here.
    I know fresh yeast has a short shelf life but I thought dried yeast lasted for ages. This packet was less than six months old.

    Wifey says the loaf will make a nice doorstop so at least it will get used for something.

  20. #20
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    Quote Originally Posted by Thetyim
    Wifey says the loaf will make a nice doorstop
    Sounds like you made perfect German bread then

  21. #21
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    If you want bread like that to have a lighter consistency then you need more gluten. You can use high-gluten bread flour. I think that the flour used for roti would also work. Or, you can kneed the bread longer to let the gluten proteins string together and create the matrix needed for a lighter loaf.

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    Quote Originally Posted by Thetyim
    Left it for an hour in a warm place but nothing happened.
    Where did you find a warm place!! could it be thats it a bit cool for it to rise properly ?

  23. #23
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    Quote Originally Posted by stroller View Post
    Quote Originally Posted by Thetyim
    I bunged in a tablespoon of dried yeast. Was that not enough ?
    Sounds about right. Yeast is very sensitive to draft(spelling?), you need to cover the bowl with a towel if you leave it in the open, or close the lid of the cooker - or maybe the yeast was out of date?
    Otherwise, I have no idea why it wouldn't rise, maybe add a teaspoon of sugar to get it started next time?

    As I said, it is of a 'heavy' consistency, nothing like the standard Brit White Loaf.
    On of the Local pubs here that make their own bread.The owner reakons that humidity and temp. are a big thing when doing the preperation.

  24. #24
    Have you got any cheese Thetyim's Avatar
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    Quote Originally Posted by RandomChances
    Where did you find a warm place!! could it be thats it a bit cool for it to rise properly ?
    I lit the oven sooner than needed an then covered the dough and left it on the top of the cooker but at the back.
    The oven exhaust rises there and it is nice and warm.


    Quote Originally Posted by Little Chuchok
    The owner reakons that humidity and temp. are a big thing
    Humidity is very low this week but would that stop it completely ?

  25. #25
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    Quote Originally Posted by Lily View Post
    Quote Originally Posted by RandomChances
    Might of been something to do with the amount of Ya Dong we drunk and forgeting to take it out of the oven.
    RC!!!! You don't ever get the cook pissed!
    mai chai Lily - alcohol imbibed by the cook is the perfect way to a successful reciepie - i mean you've read some of my cooking threads right?

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