Last Updated on 3 years by Tim
Recently, Farzam from Soltans Kitchen reached out to me and said that he would be happy to share two bread-baking recipes with my readers. While my focus is solely on German food on this blog, I know that a lot of my readers outside of Germany are also fans of non-German bread, like, for example, American-style dinner rolls or Italian ciabatta. So why not include them here as a little bonus for you?
Please refer to SoltansKitchen.com for more detailed instructions.
For the bread dough:
- 120 mL water
- 1 teaspoon dried yeast
- 3 teaspoons sugar
- ¾ teaspoon salt
- 4 tablespoons milk powder
- 1 large egg
- 250 g bread flour
- 3 tablespoons butter
For greasing the bowl:
- A bit of vegetable oil
For brushing the bread rolls before baking
- A bit of egg yolk for egg wash
- Combine all the dough ingredients except for the butter in a bowl and knead the dough until smooth and elastic. Add the butter and incorporate it briefly. The dough is fully kneaded once it is stretchable and passes the windowpane test.
- Lightly oil your bowl and let the dough rise until it has doubled in size. Once risen, divide it into 6 evenly sized pieces and shape it into individual bread rolls. Leave the bread rolls to proof on a parchment-lined baking sheet until light and airy. Brust the bread rolls with egg wash and bake in a preheated oven at 350 °F (175 °C) for 15-20 minutes.
Detailed instructions with pictures at SoltansKitchen.com.
- 280 g water (ideal temperature 95 °F / 35 °C)
- 1 teaspoon salt
- 1 teaspoon dried yeast
- 350 g wheat flour (bread flour or all-purpose flour)
- Mix all the dough ingredients and leave to sit (autolyse) for 30 minutes.
- After that, apply three rounds of stretch and fold every 30 minutes.
- Move the risen dough onto a well-floured work surface (baking board) and sprinkle some flour on the top of the dough. Then, stretch the dough from underneath and shape it into a rectangle (Take care not to deflate the air gaps in the dough completely). Roll the dough and pinch the edges to seal. Divide the dough into three equal parts and transfer each portion onto another well-floured work surface. Dust the top of the dough with some more flour so it will not stick to the plastic wrap and then cover the dough with plastic wrap. Let the dough proof for 45 minutes at room temperature.
- Preheat the oven to 450 °F (230 °C) and then place the dough on a parchment-lined baking sheet inside the oven. Make sure to spray some water on top of the dough for a harder crust.
- After 10 minutes, reduce the oven temperature to 400 °F (200 °C) and let it bake for another 12 to 15 minutes