Landgang Recipes

AUTHENTIC GERMAN BLACK BREAD (SCHWARZBROT)

This is a traditional, 100% rye bread that is thinly slice and eaten open-faced with cheese or sliced meats. Black bread is made from cracked rye grain, water, sourdough starter, and salt. The rye should be cracked in a grain mill and should contain no more than about 25% flour. Start the dough 12 to 14 hours before baking.

Provided by bt-vt

Categories Breads

Time 19h30m

Yield 2 loaves

Number Of Ingredients 4

Authentic German Black Bread (Schwarzbrot) image

Steps:

Combine the water, sourdough starter, and one half of the cracked rye. Mixture will be soupy. Cover and allow to set at about 70° F for 8 to 10 hours.
After 8 to 10 hours, the mixture will have absorbed water and be similar in consistency to porridge. Save 1 cup of this mixture for the next batch of bread, then add salt and the rest of the cracked rye.
Allow the dough to ferment at about 70° F for 4 more hours. At the end of this time, work and squeeze the dough with your hands to develop its cohesiveness. The dough is nothing like wheat bread dough. It is very moist and slippery and cannot be kneaded. When a handful is squeezed, it will squirt out between your fingers.
After working the dough for several minutes, pack it into bread forms, preferably glass. There's not much rising that goes on and too much air space in the bread would be detrimental to the texture. The moistness and acidity of the dough and the long baking time will strongly rust steel pans and etch aluminum ones. Pack the dough into the pan tightly and smooth the top with a spatula. Lay a piece of parchment paper over the top of the form and then cover tightly with aluminum foil. The aluminum foil keeps the bread from drying out and the parchment paper keeps the aluminum foil from dissolving into the bread. Bake at 225° F for 3½ hours.
Turn the oven off but allow the bread to remain inside for a couple more hours. Carefully remove the bread from the pans and place on a rack to cool and dry. Ideally, you should wait a day or two until the bread becomes firmer before attempting to slice it.

Ingredients

6 cups water
1 cup sourdough starter
7 1/2 cups rye berries, cracked (measure before cracking)
1 tablespoon salt

LINGONBERRY CAKE - NORWAY

Make and share this Lingonberry Cake - Norway recipe from Food.com.

Provided by Mme M

Categories Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

Lingonberry Cake - Norway image

Steps:

Preheat the oven to 400 degrees F.
Combine flour, sugar, and baking powder, then cut in the butter with pastry blender.
Add the egg and mix well.
Fold in the lingonberry preserves.
Spread into a greased 8x12 inch pan.
Combine the streusel ingredients, and
spread it over the batter.
Bake 25-30 minutes, until golden. Cool in the pan.
Lift out a quarter or half of the cake, and cut into slices. Continue with portions in this way.

Nutrition Facts : Calories 416.6, Fat 16.8, SaturatedFat 10.2, Cholesterol 62.9, Sodium 150.5, Carbohydrate 63, Fiber 1.5, Sugar 35.2, Protein 4.3

Ingredients

2 cups flour
2/3 cup sugar
1 tablespoon baking powder
2/3 cup unsalted butter
1 egg
3/4 cup lingonberry preserves
2/3 cup oatmeal
3 tablespoons butter
1/2 cup sugar
1/2 teaspoon vanilla

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Web Nov 21, 2014 5 grams (about 1 tablespoon) starter culture T-SPX 2/3 cup distilled water Instructions Cut the fat and meat into chunks that will fit …
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Total Time 5 hrs
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Cut the fat and meat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Mix the salt and Instacure with the meat and fat and put it in the fridge overnight. If you have a grinder with a very large die, like 10 mm, grind it first and then set it in the fridge. If you only have the standard "coarse" die, which is normally 6 mm, just put the meat and fat as-is in the fridge Doing this helps develop myosin, which will give you a tighter bind when you stuff the links later.
The next day, put the fat and your grinding equipment — blade, coarse and fine die, etc — in the freezer. Mix the spices into the meat. Put the meat mixture in the freezer, too. Let everything chill down until the meat hits about 28°F or so. It won’t freeze solid because of the salt. Normally this takes about 90 minutes. While you’re waiting, soak about 15 feet of hog casings in a bowl of warm water.
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Regardless, once it has been ground, put the meat and fat back in the freezer while you clean up. Dissolve the starter culture in with the distilled water. Let this sit at least 15 minutes.

Landgang Recipes

AUTHENTIC GERMAN BLACK BREAD (SCHWARZBROT)

LINGONBERRY CAKE - NORWAY

Make and share this Lingonberry Cake - Norway recipe from Food.com.

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