Hello,

there are different bread spice-mixtures in the German-speaking part of
Europe:
Bavarian style bread spice contains coriander, caraway, fennel and aniseed.
Franconian stye breads pice is a mixture of caraway and coriander.
The breadspice of South Tyrol is "Brotklee" =Blue-white clover, Blue-white
trigonella, Blue fenugreek, Sweet trefoil, Curd herb, Blue melilot. You need
this for "Vinschgauer Fladen" , flat bread with sourdough

Ulrike

On Thu, 23 Jun 2005 20:52:12 +0200, Ulrike Westphal wrote:

Hello,

there are different bread spice-mixtures in the German-speaking part of
Europe:
Bavarian style bread spice contains coriander, caraway, fennel and aniseed.

I'm using the stuff from "Bioland", it contains 3 spices only: coriander,
caraway and fennel. I take not more than a 1/4 tsp per kilo flour, because
imo a bit too much of the spice can easily ruin the taste of the bread.
Other's mileage will vary of course.

Greetings
Jens

"Jens Richter" schrieb im Newsbeitrag
news
On Thu, 23 Jun 2005 20:52:12 +0200, Ulrike Westphal wrote:
Bavarian style bread spice]

I'm using the stuff from "Bioland", it contains 3 spices only: coriander,
caraway and fennel.

Is it also called Bavarian or just bread spice ???

I take not more than a 1/4 tsp per kilo flour, because
imo a bit too much of the spice can easily ruin the taste of the bread.
Other's mileage will vary of course.

There's no accounting for taste !

Greetings
Jens

Greetings back

Ulrike
Ulrike

On Sat, 25 Jun 2005 20:17:04 +0200, Ulrike Westphal wrote:


"Jens Richter" schrieb im Newsbeitrag
news
On Thu, 23 Jun 2005 20:52:12 +0200, Ulrike Westphal wrote:
Bavarian style bread spice]

I'm using the stuff from "Bioland", it contains 3 spices only: coriander,
caraway and fennel.

Is it also called Bavarian or just bread spice ???

It's called simply "Bio Brotgewürz", no further explanation there,
however, it's pretty good. Of course, imo it's *not* suitable for
white bread, but it's excellent for "Mischbrot" or Ryebread.

Greetings
Jens

"Ulrike Westphal" wrote in
:

Hello,

there are different bread spice-mixtures in the German-speaking part
of Europe:
Bavarian style bread spice contains coriander, caraway, fennel and
aniseed. Franconian stye breads pice is a mixture of caraway and
coriander. The breadspice of South Tyrol is "Brotklee" =Blue-white
clover, Blue-white trigonella, Blue fenugreek, Sweet trefoil, Curd
herb, Blue melilot. You need this for "Vinschgauer Fladen" , flat
bread with sourdough

Ulrike






You can get great bread spices (though they're not called that) in any
Indian food store (you know, Indians from India). Just about the only seed
missing is carraway.

On Sun, 26 Jun 2005 16:14:54 +0000, Gonorio Dineri wrote:

"Ulrike Westphal" wrote in
:
[...]
You can get great bread spices (though they're not called that) in any
Indian food store (you know, Indians from India). Just about the only seed
missing is carraway.
^^^^^^^^^^
And that's the point. It's really the hint of caraway which makes the
difference. Or even try the famous German "Caraway-bread" (mix 1-2 TSP
caraway seeds in the "Mischbrot"-dough, add 2 TSP of Oil or butter and
sprinkle the bread with them). Unbeatable delicious with slightly salted
butter! Was a hit on my last party here in GB. The Brits ate the bread
within an hour or so.

Greetings
Jens

Gonorio Dineri wrote:


You can get great bread spices (though they're not called that) in any
Indian food store (you know, Indians from India). Just about the only seed
missing is carraway.

Well, if you look at Ulrike's list, you can get fennel and coriander there.

Everything else, probably not - I don't know if cardamom was in the list
guess not. I use anise and get spices in bulk from wherever I can -
preferably organic. The Indian Store spices are from unknown origin and
who knows what's in there if it matters. Isn't DDT still used in some
corners?


Samartha

"Samartha Deva" wrote in message
news:mailman.1119810997.30668.rec.food.sourdough@w ww.mountainbitwarrior.com...
....
Everything else, probably not - I don't know if cardamom was in the list
guess not. I use anise and get spices in bulk from wherever I can -
preferably organic. The Indian Store spices are from unknown origin and
True enough.

who knows what's in there if it matters. Isn't DDT still used in some
corners?
Yeah. And so?

Dusty
....

Samartha Deva wrote:

The Indian Store spices are from unknown origin and
who knows what's in there if it matters. Isn't DDT still used in some
corners?

As a German living in Asia, I'm happy to grab whatever I can get hold of
to yield a decent German bread (I really envy you guys for your variety
of flour in the US, I consider myself happy to have intermittent access
to a single type of rye flour...). I know an Indian who supplies bread
spices to me. She however mentioned that one should spread the seeds on
a white plate or something and sort out the unwanted "additives" one
will likely find there -- stems, stones, waste, dead critters, etc.
Apparently everyone in India is doing this.

Having had a look at the seeds, I did realize that if grounding the
seeds down without cleaning first, you'd end with quite some proteins in
your bread...

I don't even want to think about the invisble parts like chemicals...