At last, and by accident! I have been seeking the most everyday of German bread - Roggenmischbrot or Graubrot, the kind you get with Wurst und Senf - all over New York, without success.(How can a city once so full of Germans now have no German bakeries?) Now I accidentally made it myself! Even better, it was a double accident. I've been baking with a food processor I got recently but not for that purpose: I didn't even know a food processor might knead. And yesterday I ran out of flour partway in. It being too late to abort (and being a restless kitchen experimenter anyway), I filled in as remainder some rye flour left over from a failed attempt at a spiced rye bread last month, and there it was. The taste of the old world!
Sunday, November 14, 2010
Graubrot
At last, and by accident! I have been seeking the most everyday of German bread - Roggenmischbrot or Graubrot, the kind you get with Wurst und Senf - all over New York, without success.(How can a city once so full of Germans now have no German bakeries?) Now I accidentally made it myself! Even better, it was a double accident. I've been baking with a food processor I got recently but not for that purpose: I didn't even know a food processor might knead. And yesterday I ran out of flour partway in. It being too late to abort (and being a restless kitchen experimenter anyway), I filled in as remainder some rye flour left over from a failed attempt at a spiced rye bread last month, and there it was. The taste of the old world!
