Recipes

64 Recipes
Cakes, biscuits
approx. 1 kg,
approx. 751 kJ/180 kcal per slice
Spiced quark bread
»not dicult«
Ingredients:
40 g fresh yeast
1 pinch of sugar
300 ml warm buttermilk
500 g wholewheat flour
1 tsp. salt
1 tbsp. coriander
1 tbsp. caraway seed
1 tbsp. aniseed
125 g low-fat quark
Tableware:
Preparation:
1. Add the yeast, sugar and warm buttermilk into a mixing
bowl and add the flour, salt and remaining ingredients.
Knead until the dough no longer sticks to the edge of the
bowl. Leave to set for 30 mins.
2. Knead the dough and place into a floured, slightly warm
bread basket, leave to set for 15 mins.
3. Place onto a baking tray lined with non-stick baking paper,
brush with water, cut a cross shape into the top and bake in
a preheated oven.
} 180 - 190 °C 60 - 90 mins.
8 pieces,
approx. 657 kJ/157 kcal per piece
Rye bread
»for Sunday brunch«
Ingredients:
20 g fresh yeast
150 ml warm buttermilk
150 g wholemeal rye flour
150 g wholewheat flour
1 tsp. salt
For the topping:
Poppy, sesame,
caraway seeds
Tableware:
Preparation:
1. Dissolve the yeast and warm buttermilk in a mixing bowl.
Add the flour and salt, then knead until the dough no longer
sticks to the edge of the bowl. Leave for 30 mins.
2. Knead the dough, form into a roll and divide into 12 equal-
sized pieces. With floured hands, form the pieces into round
rolls and place on a baking tray lined with non-stick baking
paper.
3. Cut along the length, drizzle with water and sprinkle
with poppy, caraway or sesame seeds. Leave for another 15
minutes, then bake in a preheated oven.
} 180 - 190 °C 25 - 30 mins.
KOENIC_Convection_Recipe_141117.indb 64 17/11/14 2:57 PM