I like Asian food! Really! Much more than German food, actually! However, there is one thing that we Germans are really spoiled with and that Asians are simply not able to produce: Good bread! Besides beer and sausages, probably the most outstanding item on the list of typical German food! Living in Taiwan, I kind of miss the large variety of tasty bread. Here, I can only get some soft, tasteless, almost cake-like, sponge crap, like American sandwich toast. Some local bakeries try to make “German bread”, but I have never found anything close to what I would call “good bread”. On the contrary, when I made a “good bread” for some friends, they couldn’t appreciate it, because it was “too hard” for them, “like eating steak”. I guess, it is a cultural thing.
Good that I like baking! I just make my own bread! And since we are in Taiwan, I try to combine the “German idea” of bread with the availability of typically local ingredients. Here is my recipe for a rustic rich-flavoured Goji-bread. It features tasty and very healthy Goji berries (枸杞), black sesame and polenta (coarse corn flour), adding up to the “German colours” (the colours of the German national flag).
- 500g flour (I usually use 300g wheat flour and 200g whole grain flour with rye and barley)
- 1 big spoon white sugar
- 1 tablespoon salt
- 30g butter
- 12-15g dry yeast (or according to the instructions on the yeast package, which sometimes comes in portions for 500g or 1kg flour)
- 300ml warm liquid (I usually use 80-100ml milk with hot water; the more milk the less fluffy the end product)
- 100g polenta (corn flour)
- ~80g coarsely ground dried Goji berries (or “a good hand full”)
- 1 big spoon of black sesame
- 100ml hot water
- extra wheat flower (up to 200g)
Subject flours, sugar, salt, yeast and butter (in small pieces) into a large bowl. Pour the at least hand-warm water/milk mix into the bowl and immediately start kneading with your strong hand. Keep one hand clean, first, to hold the bowl or if needed for something (Trust me: There is nothing more annoying than needing a clean hand right after you just stuck both into the dough!). In the beginning, it feels a bit messy, but after some mixing and kneading the dough becomes more sticky and dry. When your kneading hand is more or less dry, start kneading enthusiastically with both hands. You may take the dough lump out of the bowl and do that on a big wooden board or the table. Knead for 10 minutes! This is very important! The dough might look homogenous after 2 minutes, but you have to continue treating it hard for much longer! This has to do with the chemical structure of flour and the mechanical forces that make the long carbohydrate chains intermingle. The longer you knead the better the bread will be in the end! When the dough is done, keep it covered at a warm place for 20 to 30 minutes for the yeast to rise. Strictly avoid breezes! My father (an experienced baker who taught me many tricks) used to put the bowl with the dough into a tempered water bath. In case your home has a heating, place it there. Taiwan is hot enough, I just put it on the balcony (securely covered to protect from dirt and dust!).
Meanwhile, prepare the “special ingredients mix” (you could just skip this, then the dough will become a very “ordinary” bread): In a suitable bowl or cup, mix the black sesame, polenta and coarsely ground Goji berries (I put a big handful of berries into a plastic bag and smash them with a hammer, but you might find more elegant methods) with hot water (I don’t measure it, but it must be roughly 100ml). Let it stand.
When the first dough is grown to at least double its original size (after about 20-30 minutes), add the Goji-sesame-corn-mix into the bowl. The addition of this watery mass would make the dough too wet, so you will have to add additional flour. Proceed as in the first part: Knead the mix with only one hand first, use the clean hand to add more flour until the dough feels dry enough (when nothing keeps sticking on your hand). Knead again thoroughly for 10 minutes. Keep warm for another 20-30 minutes.
After one more round of brief kneading, place the lump in the baking mould. If required (for example, if your baking pan is not of good quality), coat the inside of the mould with butter so that the finished bread comes out easily. Heat the oven to 180-200°C. Meanwhile, the dough will grow further in the mould. Before putting it into the oven, make a cut along its top so that it can “unfold”. Sparkle a few drops of water across the surface for proper humidity in the oven while baking and to make the top perfectly crunchy (don’t ask me how and why it works with water!). Bake the bread in the oven for 35-40 minutes. After taking it out, let it stand for at least 15 minutes. When you cut it too early, it will most likely fall apart.
This bread is suitable for sweet toppings (jam, honey, chocolate spread, peanut butter, etc.) and for savoury ones (cheese, ham, eggs, etc.). My favourite are slices with spreadable cheese, ham, egg, cucumber and tomato…