#Dinkelbrot

[german-sourdough-hk]

80% Wholemeal Spelt and Durum Wheat. Leavened by two preferments: Lievito Madre and rye sourdough. Cold proofing 🥶 for 18 hours.

A soaker of psyllium husks is not only healthy but provides moisture for the easy dry baking spelt.

[radiossc]

Nun gut, einen Versuch war es wert... Aber #Dinkelbrot ist wihl nicht so ganz mein Ding. Gut schaut es ja trotzdem aus... Maria ging halt auch durch einen Dornenwald. Schönen 3. Advent. 🎄 #pechgehabt 😂 #mariadurcheindornwaldging (hier: Ilsenburg (Harz)) https://www.instagram.com/p/CmCOGTfM4nO/?igshid=NGJjMDIxMWI=

[caressthosecheekbones]

went on a little shopping trip without having had breakfast. Like A Fool. had to walk past a bakery. didn't. walk past the bakery. went inside. bought bread.

in the spirit of all us germans loving bread. 🥺💕

[fernforest16]

German cake appreciation post

Holy fuck why does nobody talk about this. Okay France has pastries and Italy has bread etc etc but Germany? Best cake in the world. Goddamn. There’s this giant range of traditional cakes that are sold by the slice so you try em all with a group of friends/family over coffee. There is cake Everywhere. Most of the time it’s Kuchen-not layered/frosted, like a coffee cake. That is usually sheetpan-baked and comes marbled with pudding, yoghurty cheese, cinnamon sugar, streusel, apple, plum, poppy seeds, berries, cheesecake, honeyed almonds………anything your sugar-loving heart could imagine. Kuchen also refers to what Americans would call tarts and pies. And then there are tortes, which are layered with all of the above plus ganache, frosting, more pudding, etc, more like an American layer cake. God i love it. I love it all. Genuinely have never had better cake in my life than here. I want to cry holy shit

[gwendolynlerman]

Deutschribing Germany

Cuisine

Meal times

The German proverb Iss dein Frühstück wie ein Kaiser, Mittagessen wie ein König und Abendessen wie ein Bettler (Eat your breakfast like an emperor, lunch like a king, and dine like a pauper) sums up the German outlook toward meals.

A typical day begins with Frühstück (breakfast), when people drink coffee, tea, or hot cocoa and eat muesli with yogurt or milk or bread with butter, jam, honey, chocolate and hazelnut spread, sausage, or cheese. Some people also drink juice and eat a boiled egg. This usually takes place between 6 and 8 a.m. Children usually eat a mid-morning snack at school called Pausenbrot (recess sandwich) that consists of a sandwich, a piece of fruit, or a muesli bar. The adult version is called Zwischenmahlzeit (in-between meal).

Mittagessen (lunch) takes place between 12 and 2 p.m. A typical lunch dish includes potato salad with sausage or meatballs and meat with potatoes or vegetables. It is common for family members and friends to gather between 3 and 5 p.m. for Kaffee und Kuchen (coffee and cake).

Abendessen (dinner) is eaten between 6 and 7 p.m. Sometimes it is a light cold meal with bread and cold cuts, in which case it is called Abendbrot (evening bread). Dinner normally consists of a salad or soup, bread, cheese, meat or sausages, mustard, and pickles.

Dishes

German cuisine varies from region to region, and what is considered typically German is actually typical in the south, mainly Bavaria, where cuisine is similar to that in Austria. There are also international varieties such as doner kebab, pizza, sushi, Chinese food, Greek food, Indian food, and Vietnamese food.

Bread and sausage are staples of the German diet. There are about 600 types of bread and almost 1,500 sausage varieties, including Bratwurst (made of ground pork, beef, or veal and spices) and Weißwurst (white sausage eaten with sweet mustard, a pretzel, and beer).

The national alcoholic drink is beer, of which there are many varieties, including Helles (a pale lager beer produced in southern Germany), Radler (a beer mixed with lemonade), and Weizenbier (a top-fermented beer brewed with a large proportion of wheat relative to the amount of malted barley).

Berliner/Krapfen/Pfannkuchen

These sweet dough dumplings, filled with jam and glazed with powdered sugar, are known as Berliner in northern and western Germany, Pfannkuchen in eastern Germany, and Krapfen in southern Germany.

Birnen, Bohnen und Speck

Birnen, Bohnen und Speck (pears, beans, and bacon) is a dish made with pears, green beans, and bacon, accompanied by potatoes. It is eaten in Bremen and Lower Saxony.

Bratkartoffeln

Bratkartoffeln (fried potatoes) are fried potato slices with diced bacon and/or onions.

Brezel

Brezeln (pretzels) are baked pastries made from dough and shaped into a symmetrical knot. They are typically seasoned with salt, but can also have toppings such as cheese or seeds.

Brot

Brot (bread) comes in many different types, from white wheat bread (Weißbrot) to gray (Graubrot) to black (Schwarzbrot), which is actually dark brown rye bread. Some breads contain both wheat and rye flour and are called Mischbrot. Others have seeds such as linseed and sunflower seeds and are wholegrain (Vollkornbrot). Bread can also be made from spelt (Dinkelbrot), rye (Roggenbrot), or a mix of these with wheat.

Brötchen (bread rolls) are also very common and can be made from the same cereals and seeds as normal bread.

Currywurst

Currywurst is Berlin's most famous dish and consists of a pork sausage with ketchup and curry powder.

Eierschecke

Eierschecke, whose name is derived from a tripartite piece of clothing, consists of three layers: the bottom one is either a yeast dough or made with baking soda, the middle layer is a cream made of quark, vanilla, butter, egg, sugar, and milk, and the top one is made from eggs, butter, sugar, and vanilla pudding powder. It is a specialty from Saxony and Thuringia.

Fischbrötchen

A Fischbrötchen (fish bread roll) is a sandwich made with various fish, either pickled or fried, and onions, common in northern Germany.

Flammkuchen

Flammkuchen means "pie baked in the flames" and originates from Baden in Baden-Württemberg and the Palatinate in Rhineland-Palatinate. It is similar to a pizza with thin crust covered with crème fraîche, onions, and lardons.

Frikadellen

Frikadellen are flat-bottomed, pan-fried meatballs of minced meat. They are commonly eaten with pasta salad or potatoes, or in a bread roll with mustard.

Himmel und Erde

Himmel und Erde (heaven and earth) is a dish with mashed potatoes, stewed apples and fried blood pudding. Potatoes are also called Erdäpfel (ground apples), so it is a meal made with apples that grow above and under the earth. It is popular in the Rhineland in Rhineland-Palatinate and North Rhine-Westphalia, Westphalia in North Rhine-Westphalia, and Lower Saxony.

Kirschenmichel

Kirschenmichel is a kind of bread pudding made with cherries and served hot with vanilla sauce. It is typically eaten in Franconia in Bavaria and Thuringia, the Palatinate, Baden-Württemberg, and Hesse.

Klöße/Knödel

These dumplings are known as Klöße in northern, central, and western Germany and Knödel in southern Germany. They are usually made from flour, bread, or potatoes. There are different varieties, including dumplings made of ground liver or breadcrumbs.

Kohlroulade

A Kohlroulade (cabbage roll) consists of cooked cabbage leaves wrapped around a meat filling seasoned with garlic, onion, and spices. Rinderrouladen are similar but consist of bacon and onions wrapped in beef.

Labskaus

Labskaus is a dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. It is typically eaten in northern Germany.

Leberkäse

Leberkäse ("liver-cheese") is eaten in Franconia, Saarland, and Swabia in Bavaria and Baden-Württemberg. It consists of beef, pork, and bacon that are finely ground and then baked as a loaf in a bread pan. It is served with an egg and mashed potatoes.

Leipziger Allerlei

Leipziger Allerlei was invented in Leipzig and consists of a mixture of peas, carrots, green beans, asparagus, morels, and celery. It may also contain broccoli, cauliflower, or corn. It is served with potatoes and a sauce made from crayfish butter, crayfish tails, and semolina dumplings.

Marmorkuchen

Marmorkuchen (marble cake) has a streaked appearance, achieved by lightly blending light and dark batter. It can be a mixture of vanilla and chocolate.

Maultaschen

Maultaschen ("mouth bags") are large meat-filled dumplings typical of Swabian cuisine. They can also be filled with spinach, onions, and spices and can be either served with broth or cut into slices and fried with eggs.

Pfefferpotthast

Pfefferpotthast (boiled meat pepper pot) is a traditional Westphalian stew made with beef, lard, onions, and spices. It is served with boiled potatoes and salad in the summer and pickled cucumbers and beetroot in the winter.

Pinkel mit Grünkohl

It is a dish made from slowly cooked kale served with Pinkel, a salty sausage eaten mainly in Bremen and Lower Saxony.

Quarkkäulchen

A Quarkkäulchen ("little quark ball") is a Saxon dish made from quark, mashed boiled potatoes, flour, an egg, and lemon peel. The dough is then baked in the form of a pancake and eaten hot with sugar and cinnamon or with fruit, whipped cream, and vanilla ice cream.

Reibekuchen

These potato pancakes are served with black bread, sugar beet syrup, or stewed apples. They are common in many areas of the country, but the name is characteristic to the Rhineland.

Rollmops

Rollmops ("rolled pug/fat young boy") are pickled herring fillets, rolled around a savory filling, usually consisting of onion and a pickle. It is a specialty from Berlin.

Sauerbraten

Sauerbraten is regarded as the national dish of Germany. It originally comes from the Rhineland and consists of large pieces of beef or horse meat, marinated in a spicy water-vinegar mixture before baking and served with Klöße.

Sauerkraut

Sauerkraut is finely cut raw cabbage fermented by lactic acid bacteria.

Saumagen

Saumagen ("sow's stomach") is popular in the Palatinate and consists of a pork's stomach filled with pork, sausage meat, and potatoes. It is usually served with mashed potatoes or Bratkartoffeln and Sauerkraut.

Schnitzel

A Schnitzel is a fried, breaded thin piece of meat, typically pork or beef. Although the most famous one is Wiener Schnitzel (Viennese style), there are other kinds, including Jägerschnitzel, with mushroom sauce; Rahmschnitzel, with cream sauce, and Zigeunerschnitzel, with a sauce made with tomato, bell peppers, and onion.

Schupfnudel

Schupfnudel are thick noodles typical of southern Germany. They are usually made from flour or potatoes and eggs and served with Sauerkraut.

Schwarzsauer

Schwarzsauer ("black sour") is a North German blood soup with spices cooked in vinegar.

Schwarzwälder Kirschtorte

Black forest cake is a chocolate and whipped cream cake with a cherry filling and cherries on top.

Schweinshaxe

Schweinshaxe is a typical Bavarian dish of roasted ham hock served with Sauerkraut. A variation of this dish is known elsewhere as Eisbein ("ice leg"), in which the ham hock is pickled and slightly boiled.

Schwenkbraten

Schwenkbraten is a pork neck steak marinated in spices and onions. It is originally from the Saarland and grilled on a Schwenker, a grill that hangs on a chain over a wood fire.

Spaghettieis

Spaghettieis (spaghetti ice cream) is an ice cream dish made to resemble spaghetti. Vanilla ice cream is extruded through a modified Spätzle press to give it the appearance of spaghetti. It is placed over whipped cream and topped with strawberry sauce to simulate tomato sauce and either coconut flakes, grated almonds, or white chocolate shavings to represent Parmesan cheese.

Spätzle

Spätzle (little sparrow) are hand-made egg noodles, originally from Swabia. They are the main ingredient of several dishes, such as Käsespätzle (Spätzle with cheese) and Linsen mit Spätzle (lentils with Spätzle).

Streuselkuchen

Streuselkuchen ("crumb cake") is made of yeast dough covered with a sweet crumb topping (Streusel). The recipe originated in German Silesia.

[karawek]

Commission for @dinkelbrot featuring their fashion (disaster) of a PC!

[brotsommelier-allgaeu]

Unser „Hoppelbrot“, ein mild-aromatisches Brot aus Dinkel mit Karotten, Sonnenblumenkernen und gelbem Erbsenschrot sowie hauseigenem Sauerteig. Es ist eine wahre Gaumenfreude, perfekt für die festliche Ostertafel aber auch für jeden Tag des Jahres.

Der Duft von frisch gebackenem Brot erfüllt den Raum, während die goldene knusprig lächelnde Kruste Dich verführt, es schnell anzuschneiden. Die Kruste splittert zart beim Anschnitt und im Inneren enthüllt sich eine saftige, zarte Krume, die jeden Bissen zu einem Genuss macht.

Die Karottenstreifen verleihen dem Brot eine natürliche Süße und eine schöne Farbe, die sich perfekt mit den herzhaften Sonnenblumenkernen und dem nussigen Aroma des gelben Erbsenschrots verbinden. Der Sauerteig rundet den Geschmack mit seiner angenehmen Säure wunderbar ab. Der Schrotanteil im Brot bewirkt eine feste aber dennoch feine herrliche Textur.

Mit jedem Bissen dieses Dinkelbrots erlebt man eine harmonische Fusion von Aromen und Geschmäckern, die den Gaumen verwöhnen und den Geist beleben. Es ist nicht nur ein Brot, sondern ein Fest der Sinne, das jeden Anlass zu etwas Besonderem macht.

In diesem Sinne - lasst es Euch schmecken! Euer Brotsommelier!

[german-sourdough-hk]

100% wholemeal spelt sourdough with ~15% sweet potatoes. Leavened by Lievito Madre in a salt sour way. Final proofing for 16-ish hours at 5C. Great bread, lovely crumb but the sweet potatoes killed a bit of spelt taste. For pure spelt taste psyllium husk is way better b/c a tiny amount soakes up lots of water without influencing the flour taste. Next check the influence of “ordinary “ potatoes. What is your experience? #speltbread #dinkelbrot #lievitomadre #sourdoughbread #sauerteigbrot #germanbread #wholemealbread #vollkornbrot #shatinbread #hkbread #hksourdoughbaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/CpMQXhHoUqi/?igshid=NGJjMDIxMWI=

[berlinerfoodman]

Bio Hack Steak / Burger vom W;MF Grill .

Bio Hack Steak / Burger vom W;MF Grill ..leckere Bio Hack von meinem Metzger des Vertrauen gegrillt auf meinem WMF Grill ..lecker

2 Bio Hack Steak Patties

leckeres Dinkelbrot

Gurke

Tomate

ScheibenKäse Bio

Remulade & Ketchup

bei Interesse könnt Ihr den WMF Grill und die Zubereitung in laufenden Bildern Video in dem Kommentaren finden ! Schönes Weekend Tom

[mango-is-ok]

West Africa states forming alliances as if they got that TNO mod/comic book nerd „who would win“ writing. Have they always been like this? Did those Jollof Yoruba kingdoms in the 1630s play these games with Tuaregs or are west Africans so high with their emotional IQ that they understand what makes for good entertainment. Not mutually exclusive.

that bio-Dinkelbrot spitz sanwich won me back over hard סליחה.

[gewekle]

#Dinkelbrot mit #Sauerteig

DM1050, 20 % Dinkelsauer 24 Stunden mit TA200, 30 % DVT 24 Stunden mit TA200 und 2 % #Hefe, Röst- und Kochstück aus 10 % Dinkelflocken 1:4, Quellstück aus 2 % #Flohsamenschalen 1:20, 2 % Hefe, 2 % Salz, 1 % französische #Kräutermischung aus dem Bauernladen.

Im Haushaltsofen gebacken bei 220 Grad, die letzten 10 Minuten hoch auf 250 Grad und Umluft für eine vernünftige Kruste. Die Auswirkung des Sauerteigs auf das Volumen war hier minimal und somit zu vernachlässigen.

[auenlandbote]

Dinkelbrot mit Möhren

[pixelprodigy]

🍞 Probieren Sie unser köstliches Weizenmehl-Dinkelbrot-Rezept! 🥖 Fluffig, aromatisch und knusprig - perfekt für Sandwiches, Toast oder als Beilage. Mit wenigen Zutaten wie Weizenmehl 405, Dinkelmehl und Trockenhefe ist es einfach zuzubereiten. Lassen Sie die Hefe aktiv werden, kneten Sie den Teig und lassen Sie ihn aufgehen. Nach dem Backen erhalten Sie ein einzigartiges Brot mit nussigem Geschmack. Reich an Ballaststoffen und Nährstoffen - gesund und lecker! Servieren Sie es mit Butter und Marmelade oder zu herzhaften Suppen und Eintöpfen. Genießen Sie dieses vielseitige Brot zu jeder Mahlzeit. 🥐

[dato-georgia-caucasus]

 Spelt (Triticum spelta), also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC.

 Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times. Now it survives as a relict crop in Central Europe and northern Spain, and it has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (Triticum aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta.

 In Germany and Austria, spelt loaves and rolls (Dinkelbrot) are widely available in bakeries, as is spelt flour in supermarkets. The unripe spelt grains are dried and eaten as Grünkern ("green grain"). In Poland, spelt breads and flour are commonly available as health foods and easy to find in bakeries.

 Dutch jenever makers distill with spelt. Beer brewed from spelt is sometimes seen in Bavaria and Belgium, and spelt is distilled to make vodka in Poland.

[council-of-beetroot]

I looked up brotschneidemaschine because I didn't know what that was (I mean I had an idea with the words brot and maschine) and I didn't know at home bread slicing machines existed.

Now that I don't work in a place with a bread slicer at the moment, I might need to invest in one.

heh, this picture reminds me of when I knew I truly won the hearts of my German friends when I brought them a loaf of dinkelbrot after they said they missed good bread while staying in America.

Detecting a grilled cheese deficit in my life.