There is nothing like authentic German Pretzel Rolls hot from the oven. I made these to bring to a friend's house for Christmas Eve and everyone was raving about them all night.
The 100% rye was a completely different animal. Using a combination of white and medium rye flours, the dough was really strange and plastic--more like working with soft modeling clay than bread dough. Being the first time I'd done this, I just trusted the recipe and hoped for the best.
Rises were long, probably owing to the cool temps in the kitchen. The first rise was around 5 hours, the second almost 3. It came out of the brotform still fairly dense and heavy for its size.
So I thought I'd test 'em out with some sourdough! You may have seen a previous post I made (which probably should have been a blog post) about getting back into sourdough. I'm going to break this into two posts because of all the pictures.
Not a yeasty I know BUT i hope I will be forgiven as I wanted to share it with you all....
Mainly because we all like to make complex breads etc and sometimes, especially at Xmas when we are pushed for time, its nice to have something that is quick and easy!!
And impresses the hardest MOTHER IN LAW!!!
The Drunken Bastard trifle….Otherwise known as….Michelle’s Marvellous Hokey pokey Trifle…..BOOZE FREE….
Before some of you all get flustered, you CAN easily adjust and add in the BOOZE!!!
Phew!!! Keep the pants on!!
