Cozumel Restaurant Guide:chris mas Bread recipe the specias for the cold Wintertime.

German Christmas Bread

This is a very typical bread wich you can find in the cold Wintertimes in almost any bakery in Germany. It will be served with salti Butter, Smoked ham, Farmers sausage.

250g white flour type 550 (all-purpose) (about 2 ⅛ cups)
550g Rye Flour (about 5 ⅜ cups)
A pinch Coriander seeds (ground)
A pinch Cumin seeds (ground)
A pinch Allspice (ground)
1 ½ teaspoons salt
One package dry yeast.
1 teaspoon sugar
0.5 L water (about 2 ⅛ cups)

100g dry sourdough

(If you can’t find this, you might try substituting Rye Sourdough.
The recipe is listed at the end.

Mix both flours with the dry sourdough.
Add ground allspice, coriander, and cumin seeds and the salt.
Mix dry yeast with the sugar.
Add about half a cup of slightly warm water into the yeast-mixture until it dissolves.
Add yeast mixture to the sourdough mixture and work it through.
While working the dough, add the rest of the water until the dough loosens away from the sides of the bowl.
Work the dough for 20 minutes until it is soft and even.
Leave the dough standing for 30 minutes in a warm place.
Then work it through again quickly.
Make it into a ball, cover it with a cloth, and put it into a preheated oven at 50 degrees Celsius (about 120 degrees F) and leave it to rise for 40 min.
Next, take it out, sprinkle with a little water and place it on a sheet covered with baking paper.
Preheat oven to 250C (about 480 degrees F).
Place the bread on the second row from the bottom of the oven.
Place a pan with some water in the oven so that steam can develop.
Close the oven door immediately.
After 10 minutes drop the temperature to 190 degrees C (about 375 degrees F) and bake for another 20-25min.
Rye Sour Dough In a bowl mix about 100g / 3 ⅓ oz whole grain rye flour with water until a thick pulp results. Cover the bowl with a dish cloth and let stand in a warm place for the next 24 hours. Then add again about 100g / 3 ⅓ oz whole grain rye flour and the appropriate amount of water to get the same thick pulp. Cover and let stand the next 24 hours as you did before. Repeat this procedure for the next 3-4 days until the sour dough smells 'ready'.

Knock on the bread with your fingers; it is done when it sounds hollow. Take it out and cover it with white flour. Let it cool.

The sour dough is ready if: - It smells sour, but not bad. You can see small bubbles and foam on top. If it smells 'stinky' the sour dough went bad.