American Baker in Germany

This was a request by a viewer, as Germany has some of the best bread in the world, in my opinion. So, this is a German recipe for rye bread. German Rye Bread: 3 2/3 cups (460g) all-purpose flour (German 550) 1 cup (125g) rye flour (German Roggenmehl) 1 2/3 cup (380mL) warm water 2 tsp salt 1 tbsp dry yeast Combine water and yeast as well as a tablespoon of all-purpose flour.  In a large mixing bowl, combine rye flour and salt. Stir in yeast mixture.  Slowly add all-purpose flour until mixture reaches bread dough consistency (soft, but not sticky).  Allow to rise for four hours. (The longer rising time is necessary to grow the yeast enough to combat the heavier rye flour.)  Knead briefly and form into a loaf. Place in a loaf pan, or onto the pan you intend to use if you want to allow it to bake free-form.  Allow to rise another hour.  Bake at 445°F or 230°C for about 45 minutes. This bread is lovely and smooth. It has a great rye flavor without the grainy t...

 This is a classic German cake recipe. It goes great with a cup of coffee. Streuselkuchen: 1 cup (225mL) warm milk 1/3 cup (80g) sugar 1 tbsp dry yeast 4 cups (500g) flour 1/2 tsp salt 1 egg 1 tsp vanilla extract or 1 tbsp vanilla sugar 1/3 cup (100g) melted butter Streusel: 2 1/4 cup (280g) flour 1/2 cup (140g) butter 2/3 cup (140g) sugar dash salt Combine warm milk, sugar and yeast.  In a large mixing bowl, combine flour and salt. Stir in yeast mixture, egg, vanilla and melted butter. Knead in the remaining flour until mixture forms a soft dough that is not too sticky.  Allow to rise about an hour. Punch down, roll out and place on a greased baking sheet.  Combine Streusel and distribute evenly over the yeast dough.  Allow to rise about another half an hour. Bake at 350°F or 180°C for 20-25 minutes.  This is gorgeous and not too sweet. Watch us make this recipe on our YouTube channel here: https://youtu.be/H-J_ON4YfT4 Schaut zu wie wir dieses Rezept auf u...