December 26, 2016 - 7:44am
Happy Holidays--SD German Pretzels and Porridge Rye Beer Bread
I hope everyone is having a Merry Christmas and Happy Hanukah.
For Christmas Eve at our good friends I made some German style pretzel rolls which are always a big hit and went perfectly with the Saurerbraten that was served for dinner. I also made some potato pancakes to bring as well which everyone seemed to like.
I also made a Porridge Rye with beer to bring to our friends for Christmas day. They usually serve ham as the main course so this rye goes perfect. Unfortunately our friends were struck with the stomach virus that's been going around and we ended up making our own ham at home yesterday.
The starter with the onions really is very pungent, but when everything comes together this one is moist and tasty and worth the effort.
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They have that signature isand66 look! I just have to say, that is great photography Ian! The bread, the plate and how you capture their beauty.
Interesting onion starter build, are those dried onions then toasted? I love them both but I'm partial to the rye porridge bread. What a beauty! Cheers!
Thanks Pal!
The toasted onions are an item we buy from a spice store so I'm not sure if they are dried and then toasted. Either way adding some onions really makes a big difference in the rye bread for sure.
Happy Baking and holiday season.
Ian
Hope you've a great time too. Well, with bread that looks like that I'm sure dinner was great. Everything looks delicious. Sorry your friends got sick though, hope they get well soon.
Great looking crumb on the rye. I've heard about putting the onions in the levain build, I've never done it, I usually just put the onions in the dough. I'll try this technique one day.
Happy baking Ian
Ru
I hope you can try the rye yourself one day. The flavor on this one is really good. Do try adding the onions to the levain as it really imparts an extra oniony flavor.
Regards,
Ian
baking. The rolls are killer and the bread just perfect inside and out! This bread without the onions would not be nearly as good - not even close.....but you got us all hooked on onions:-) Very well done on the fancy do slashing too!
Lucy sends her best to the East Coast pack of furry ones and the best ever Holiday cheer to you and yours Ian!
I didn't make nearly as much as you but I was happy with the results. I hope you give this rye bread a try one day as it is my favorite to date. It's one of those things that looks and smells like a disaster until it comes out of the oven and then it's well worth it :).
Have a happy and healthy New Year and look forward to sharing our baking with Lucy and my brood in 2017.
Best Regards,
Ian
Another one of your signature onion breads! Having made your onion bread before, I can imagine how tasty this one is. The pretzels look so cute!
Wishing you a wonderful holiday season, Ian. See you next year!
Yippee
I think you would really like this one if you get a chance to try it. If you haven't made pretzel rolls yet I know your kids would love them--especially if you make the version I do sometimes adding a chunk of cheese in the middle :).
Wishing you and your family a healthy and happy New Year and look forward to sharing our baking next year!
Ian
You outdid yourself for Xmas!
Appreciate your kind words.
Hope you are having a fantastic holiday season and look forward to seeing your posts next year!
Regards,
ian
Both look so pretty! I'm sure they tasted good too. It's sad that your friends didn't get to enjoy their dinner though. :(
I'm intrigued by the multi-grain porridge and the onion in the starter. And also the fact that you use water in the starter and beer in the final dough. I make a couple of breads with poolish pre-ferments using beer, then water in the final dough. I wonder what the differences are? Anyway, a great combination of good things!
Thanks! Glad you like the bake. If you switched the water for the beer in the starter you would end up with less overall beer in the total bake. I'm sure it would still come out just fine but I like the higher % of beer in the total formula.
Regards,
Ian
Great bread as always and some fine looking pretzels I could make a meal of.
Happy Holidays.
Thanks so much!
Glad you like them. The pretzel rolls are always a big hit.
Happy Holidays and New Year.
Regards,
Ian
I like the rye bread and the texture of the crumb looks really great and tasty!
Merry Christmas Ian!
Joze
Thanks so much Joze.
I was very happy with the crumb on this one and the taste was as good as I could hope for.
Happy holidays to you and your family.
Regards,
Ian
I've always loved pretzels, but not the soft kind, although these look so inviting. The Rye boule looks really wonderful.
My weakness is for Utz Special Dark SD salted pretzels. Not available down here, but when I'm in NY I have to have some.
alan
Thanks Alan.
Nothing wrong with some nice crisp Utz pretzels. I like those kind as well especially the big fat Bavarian type. When you're feeling a bit adventurous I hope you give this porridge rye bread a try. I think you would love it. I made a pannini with some honey baked ham from Christmas dinner and a slice of cheese and it was pretty darned good :).
Happy New Year Alan and look forward to seeing those baggies and maybe a few surprises out of your oven in 2017!