FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Brezel-recipe ("T. Rohner")
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Date: Mon, 16 Aug 2010 09:16:46 +0200
From: "T. Rohner" <t.rohner at bluewin.ch>
Subject: Brezel-recipe
Hello Phillip
here you have a plain brezel recipe. I guess you can convert the metric
measurements.
500g flour i realized, that a mixture of 75% wheat and 25% spelt
flour gives the best results, but you can take bread flour or all
purpose flour as well.
350ml milk don't take low fat milk, because you want some fat. You
could also take water and add some butter.
15g salt
7g active dry yeast (one packet around here) you could also try
20-30g thick ale yeast slurry
some coarse salt for sprinkling
for the lye:
1.5l water
30g baking soda it's much less dangerous to use baking soda,
instead of caustic soda.
mix together and knead well, 12 minutes by hand, 6 minutes with the
Kitchenaid or Kenwood, or put it into your breadmaker with the pizza
dough program
if you feel the dough is too sticky and wet while kneading, add some
flour and knead some more. The dough should be soft, but not too tacky.
after the dough has risen to double,(45-90min) start to heat the water
and soda to a boil. Preheat the oven to 180 Celsius.
Take the dough and roll strands. Depending on the size you want, this
recipe should yield around 10 smaller brezeln.
After forming, the lye should have been boiling for a couple of minutes.
Then submerge the brezeln for 20-30 seconds in the boiling lye and put
them on a non stick cookie-sheet.
Sprinkle them with coarse salt and shove them into the oven.
Baking will take around 20 minutes for thicker strands or 15 for thinner
strands. If they brown too early, lower the temperature.
For using spent grain, i have a spent grain recipe here:
http://www.instructables.com/id/Spent-Grain-Sesame-Bread/
On this recipe, i wouldn't take more than a 1/4 cup for a start. Be sure
to roast and cut them up like in the instructable mentioned above.
You should also soak them for a couple of hours in the measured baking
liquid, than add it to the other dry ingredients to mix and knead.
Happy baking
Thomas
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End of HOMEBREW Digest #5716, 08/16/10
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