Spoonfuls of Germany


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Stollen meets bread

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It was butter that made the city of Dresden the home of Germany’s most famous edible Christmas tradition. In 1491 Pope Innocent VIII gave in to the request of the Saxonian rulers to lift the ban on dairy products during the days of fasting. After he sent the legendary Butterbrief (“Butter Letter”) the bakers in Dresden started to use butter in their Stollen, and the sweet bread that we know today was born.

I love a good Stollen and frankly, in the time leading up to Christmas, I could eat it every day – if only it was a little less rich. Continue reading

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It’s the flour: the challenges of baking German bread abroad

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This Pumpkin Seed Bread put my patience and persistence to the test. It took me at least three times before I was satisfied with it. The result is an adaptation from a recipe by Lutz Geißler, popular German bread blogger and book author whom I interviewed for a recent blog post.

What makes baking German breads in the United States America so tricky is that you don’t have the same huge variety of flours and grains as in Germany. Continue reading


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All hands on bread

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I have Marlene Dietrich’s husky voice in my ear singing the German version of “Where have all the flowers gone?” when I walk through a familiar neighborhood in Germany and notice that yet another bakery isn’t there any longer. Continue reading