Browse Tag
Bavarian bread
Tegernsee Christmas Loaf/Tegernseer Ketzapiren
| Rye %: | 100% |
| Stages: | Straight dough |
| Leaven: | Baking powder |
| Start to Finish: | 1½-2 hours |
| Hands-on Time: | 20-30 minutes |
| Yield: | One 2 lb./900 g loaf |
Marking religious holidays and life events by enhancing everyday bread with rare delicacies goes back a long way in Europe. The tradition survives most clearly in the stollen of Germany, the panettones of Italy, Lithuania’s Kaledu Pyragas (Christmas Bread), the zelten of South Tyrol and in this richly fruited Ketzapiren, which comes from Tegernsee in the Bavarian Alps, not far from the Austrian border.
Wholegrain Franconia Rye/Vollkorn Frankenlaib
| Rye %: | 80% |
| Stages: | 3-Stage sponge, Final dough |
| Leaven: | Rye sour culture |
| Start to Finish: | 20-22 hours |
| Hands-on Time: | 40-50 minutes |
| Yield: | Two 1½ lb./650 g loaves |
Not too long ago I acquired a trove of freshly milled rye and heirloom/heritage wheat flours from Grist & Toll, a groundbreaking urban mill in Pasadena, just north of Los Angeles. After experimenting with the wheat flours, I started casting about for a rye bread that would let me showcase the subtle complexities of the G&T flours. After going through my recipe database, I settled on Franconia Rye/Frankenlaib, a subtle and complex Bavarian bread.