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Freshly baked bread and tasty strudel

kamutbrot weizen brotbackstube

Apple-nut-bread

Ingredients

 

  • 1,5 kg apples with peel roughly grated
  • 0,3 kg nuts roughly chopped
  • 0,4 kg figs roughly chopped
  • 0,3 kg raisins
  • 0,5 kg sugar
  • 1 Pckg. mixed spice
  • 2 tbsp 80% rum
  • 1 kg spelt flour
  • 1 Pckg. baking powder
  • 1 pinch of salt
  • 1 cup water

Mix apples, nut, raisins, figs, sugar, mixed spice and rum well. Leave to rest overnight. Mix flour with baking powder and salt and mix with the fruits. Shape the dough and bake at 180°C for 90 minutes.


Spelt-wholegrain-bread

Ingredients:

 

  • 50 g wheat flour (Type 480 Universal)
  • 250 g wholemeal spelt flour
  • 15 g salt
  • 1 Pckg. dry yeast
  • 30 ml olive oil
  • 1 tbsp honey
  • approx. 280 ml water (slightly cool)

Put all ingredients at once into a kneading machine. Knead the dough until it has a smooth consistency (approx. 10 min). Then put the dough into an oiled big bowl and cover with a tea towel. Leave to rest vor about one hour. Then put the dough onto a slightly floured working surface, divide into four pieces of roughly the same size and form balls. Leave covered again shortly, then press flat, beat from the left and right, form baguettes and make cuts. Cover with a tablecloth again and let the dough rise for 35 minutes again. In the meantime preheat the oven at 210°C. Bake the baguette 15 to 17 minutes at 210°C. It's important to put a bowl of hot water into the oven. Thus a great volume can develop. When the baking time is over gently knock on the bottom of the bread. If it sounds "hollowed" it should be done. Leave to cool. TIP: This bread can also be made with 100 g finely chopped turkey ham and of course given a different taste with herbs and spices.


Tyrolean nut-strudel

Ingredients for the strudel doughIngredients for the nut filling
  • ½ package dry yeast
  • 100ml cold milk
  • 300g smooth flour
  • 70g room-temperature butter
  • 50g sugar
  • 1 pinch of salt
  • 1 eggyolk
  • 1 cl rum
  • Vanilla sugar
  • Splash of lemon juice
  • whisked egg to brush
  • Butter for the baking tray
  • 120ml milk
  • 50g sugar
  • 10g vanilla sugar
  • 30g honey
  • 20g raisins soaked in rum (or prunes,
    cranberries, sour cherries,
    figs, dates)
  • 170g finely milled nuts 
    or a nut mix
  • 2cl rum or fruit syrup
  • a pinch of cinnamon and grated lemon peel

Bring the milk to boil in a pot, take it off the heat and mix with sugar, vanilla sugar, honey, soaked raisins, nuts, a splash of rum as well as the cinnamon and the lemon peel to a relatively firm mixture. Leave to cool. Preheat the oven at 165 - 175°C. For the yeast dough knead all ingredients together. Leave to rest in a cool place. Spread butter on a baking tray. Roll the dough onto a floured working surface, spread the filling on two thirds of the dough and roll up. Put it on the tray seamside down, brush with egg and put in a cool place until the egg has dried. Brush with egg again and poke holes with a fork. Bake for 35-40 minutes or until lightly browned.