The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bierocks

basslakebaker's picture
basslakebaker

Bierocks

Does anyone have a good recipe for Bierocks?  I have a great filling recipe, but most of the breads I've seen had sugar and eggs.  I didn't like a sweet bread on these.  I tried it with Italian bread.  That was much better, but so hard to roll out and make pretty squares.  Anyone have a not sweet bread dough that you can roll thin?

davidg618's picture
davidg618

I just did because I had no idea what Bierocks are. Found lots of lean dough recipes. Sound interesting, I'm going to try the traditional, sweet dough recipe first.


David G

dmsnyder's picture
dmsnyder

Or beerocks or any number of spellings ...


Hi, basslakebaker.


There was a topic on Mennonite rolls in Nov., 2008. Here's the link: Traditional Russian Mennonite Buns


As is mentioned in that topic, Maggie Glazer has a recipe for Zweiback which may be similar to the dough used for beerocks. 


I made beerocks myself many many years ago when I was away from my ancestral village (Fresno, CA) and missed them. As I recall, I used a recipe for piroshki for the bread. I don't have that recipe any more, unfortunately. It was not a sweet dough, although I can't swear it had no sugar.


I wonder if any Mennonite churches have cookbooks they sell to raise funds. That might be a source for an authentic recipe.


Is the "bass lake" at which you bake the one near Fresno? If so, a local call to a Mennonite church in Fresno might get you what you seek.


David

basslakebaker's picture
basslakebaker

Yes, it is the Bass Lake near Fresno.  I just bought the Pines Village Bakery and am hoping to bake and sell bread there.  But... everyone wants bierocks.  I have the filling recipe from the bakers who used to make them there, but the bread recipe is not included.  i think they used a caravan mix, anyway.


 


BTW  Their filling uses allspice and black pepper.  I didn't see allspice in recipes online, but it is very tasty.

dmsnyder's picture
dmsnyder

Good luck with your new bakery! 


Have you had good bierocks? My mother used to buy them from a little bakery in an old house in West Fresno. It was near California and Elm which at one time had been a "Volga German" neighborhood (until the 1960's, I'd guess.) Those were the best. Eddie's Bakery in Fresno also made decent ones. There is a bakery specializing in them not far from where I live, but they are barely edible, in my opinion.


David

davidg618's picture
davidg618

Last night we had them for dinner.



These were made with a sweet egg dough, but I reduced the sugar to 1 tsp. Kept the oil and egg because they contribute to a soft crumb and crust, but the bun flavor wasn't sweet. Egg-washed the surface.


The filling: Half chuck steak, half lean pork loin diced, onion, cabbage (lots of cabbage!); flavored with salt, pepper, garlic, worcestshiire sauce, and caraway seeds. Delicious. We made twelve, froze seven. The pic is Yvonne's lunch today.


David G.

Doc Tracy's picture
Doc Tracy

That looks delicious! We used to buy "cabbage rolls" in Nebraska on our way out to the missile silos that looked like this.  Our school lunches used to serve something similar too. (in Niwot, CO) They were also called cabbage rolls. Since than, I have always thought of cabbage rolls as cabbage leaves rolled around meat so I never really knew what to call these.