German Brotchen Recipe

The German Brotchen Recipe is a classic bread recipe that originates from Germany. It is a popular type of roll that is often enjoyed for breakfast or as a side dish with meals.

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5 from 1 vote

Prep Time: 25

Cook Time: 15

Total Time: 40

Course: bread

Cuisine: German

Keyword: German Brotchen Recipe

Servings: Servings

Calories: 272 kcal

Equipment

Mixing bowl
Baking sheet
Greased bowl
Wire rack
Knife or dough cutter

Ingredients

4 cups all-purpose flour
1½ teaspoons barley flour
2 tablespoons shortening
2 tablespoons milk cold
3 egg whites
1 1/2 teaspoon salt
1/2 teaspoon sugar
3 teaspoons yeast
1 1/2 cups water lukewarm

Instructions

In a large mixing bowl, combine 4 cups of all-purpose flour, 1½ teaspoons of barley malt flour, 1½ teaspoons of salt, and ½ teaspoon of sugar.

a. Measure the all-purpose flour and barley malt flour and add them to the mixing bowl.
b. Add the salt and sugar to the bowl as well.

Create a well in the center of the dry ingredients and add 2 tablespoons of shortening, 2 tablespoons of cold milk, 3 egg whites, and 3 teaspoons of instant dry yeast.

a. Melt the shortening if it is solid and add it to the well.
b. Pour the cold milk into the well.
c. Carefully separate the egg whites from the yolks and add the egg whites to the well.
d. Sprinkle the instant dry yeast over the other ingredients.

Slowly pour 1½ cups of lukewarm water into the well, starting from the center.

a. Gradually add the lukewarm water while using a fork to mix the ingredients together.
b. Continue mixing until a sticky dough forms.

Sprinkle a clean work surface with flour and transfer the dough onto it. Knead the dough for about 10 minutes until it becomes smooth and elastic.

a. Dust the work surface with flour to prevent sticking.
b. Place the dough on the floured surface and fold it over itself.
c. Push the dough away from you with the heels of your hands.
d. Rotate the dough a quarter turn and repeat the folding and pushing process.
e. Continue kneading until the dough is no longer sticky and has a smooth texture.

Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until it doubles in size.

a. Form the dough into a ball shape by tucking the edges underneath.
b. Grease a bowl with oil or cooking spray and place the dough in it.
c. Cover the bowl with a damp cloth to create a warm and humid environment for the dough to rise.

Once the dough has risen, punch it down gently to release the air. Transfer the dough back onto the floured work surface.

a. Gently press down on the dough with your hands to deflate it.
b. Carefully remove the dough from the bowl and place it on the floured surface.

Divide the dough into small equal portions and shape each portion into a round ball.

a. Use a knife or dough cutter to divide the dough into equal pieces.
b. Take each piece and roll it between your hands to form a round ball shape.

Place the shaped dough balls on a greased baking sheet, leaving some space between each.

a. Grease a baking sheet with oil or cooking spray.
b. Arrange the dough balls on the baking sheet, making sure they have enough room to expand.

Cover the baking sheet with a damp cloth and let the dough balls rise for another 30 minutes.

a. Place a damp cloth over the dough balls to prevent them from drying out.
b. Allow the dough balls to rest and rise for an additional 30 minutes.

Preheat the oven to 425°F (220°C).

a. Set the oven temperature to 425°F (220°C).
b. Wait for the oven to reach the desired temperature.

Bake the Brotchen in the preheated oven for 12-15 minutes or until they turn golden brown.

a. Carefully place the baking sheet with the dough balls into the oven.
b. Bake the Brotchen until they acquire a golden brown color and a crispy crust.

Remove the Brotchen from the oven and let them cool on a wire rack.

a. Take the baking sheet out of the oven.
b. Transfer the Brotchen from the baking sheet to a wire rack to cool.

Notes

Make sure the water used for the dough is lukewarm, as water that is too hot can kill the yeast.

Knead the dough thoroughly to develop gluten and achieve a light and fluffy texture.

Let the dough rise in a warm place free from drafts to facilitate proper fermentation.

Use a kitchen scale to weigh the ingredients accurately for consistent results.

Preheat the oven thoroughly before baking to ensure even heat distribution.

Experiment with adding toppings like sesame seeds or poppy seeds to enhance the flavor and appearance.

Brush the Brotchen with melted butter or egg wash before baking to achieve a shiny crust.

Nutrition

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