Monday, March 2, 2015

LEMONIEST LEMON CUPCAKES



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After skipping the first two two projects, I was ready to join the Avid Bakers again -
Lemoniest Little Lemon Loaf from Christina Marsigliese, our new source for "Scientifically Sweet" recipes.

I love all citrus-y desserts, the tarter the better! And right now, having shoveled snow almost every day, I wish we could be back where the biggest lemons grow, the Amalfi coast!

Lemons (and Limoncello) in Amalfi - I wish we were there!

A whole cake is always a bit too much for two people who are forced to eat all their output (and they love to cook!), so I decided to make cupcakes instead, with a bit of lemon glaze for even more citrus flavor.

Since the cake contained cornmeal, I did not smuggle some whole wheat in the batter (what I usually do), and because Christina's cake didn't seem overly sweet, and had a lot of lemon juice, I didn't reduce the amount of sugar, either.

True to their name, the cupcakes tasted very lemony, indeed. A little trip to Italy for our taste buds!

Moist and lemony

LEMONIEST LEMON CUPCAKES (adapted from "Scientifically Sweet")
(12 cupcakes)
 
163 g/1 1/4 cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
42 g/1/3 cup yellow cornmeal
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tbsp lemon zest
¼ tsp salt
132 g/2/3 cup sugar
80 ml/1/3 cup canola oil
¼ cup lemon juice

GLAZE
120 g/1 cup confectioner's sugar
lemon juice (as needed for the desired consistency)
lemon zest, as decoration

Preheat oven to 350°F/175ºC. Line a standard muffin pan with paper liners.

Whisk together dry ingredients

Using a whisk, stir together flour, cornmeal and baking powder in a medium bowl until well combined.

In bowl of a standing mixer (or hand held mixer), whisk eggs, egg yolk, lemon zest and salt on medium-high speed until foamy, about 40 seconds.

With the mixer running, gradually add the sugar. Then increase the speed to high and continue beating until mixture is very pale and almost white in color, about 5 minutes. It should nearly triple in volume.

Fold the dry ingredients into the egg mixture, first with the whisk attachment....

In a small bowl, stir together oil and lemon juice. Using the whisk attachment, fold 1/3 of the flour mixture into the egg mixture.

Add 1/2 of oil mixture and fold until almost blended. Fold in 1/2 of remaining flour mixture followed by remaining olive oil mixture.

....then the last flour addition by hand with a rubber spatula

Finally, by hand with a rubber spatula, gently fold in last 1/3 of the flour mixture until evenly incorporated.

Distribute batter evenly in cupcake liners (I use a 1/4 scoop). Place muffin pan in the middle of the oven.

Lemoniest cupcakes ready for the oven

Bake cupcakes until they are pale golden, but still springy when touched, and a toothpick comes out clean, about 20 minutes. Let cupcakes cool in the pan for 10 minutes, then remove them from the pan, and transfer to a wire rack.

Waiting for their glaze

For the glaze, mix confectioner's sugar with enough lemon juice to make a thick but still liquid icing. Spoon glaze (about 1 teaspoon each) over tops of cupcakes. Decorate with a little bit of lemon zest.
http://avidbakerschallenge.blogspot.com/p/about-abc.html

Saturday, February 28, 2015

BOHEMIAN HAZELNUT TORTE - A NUTTY RHAPSODY

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Another blizzard howls around our house, the third in two weeks! Alpine mountains tower over our backyard, shoveling is almost futile with the drifting snow, and a curtain of dagger-like icicles hanging from the roof grows to scary dimensions.

Icicles of Terror?

What can you do to avoid succumbing to the winter blues, or getting stir crazy? After digging out from another 11 inches of "light snowfall" to make our house accessible again, there's only one answer:

Go into my cozy kitchen, enjoy the warmth of the wood stove, and bake some more!

Emergency supplies to survive the next blizzard

Fortunately I always have nuts, Nutella, cream and rum in stock - perfect for making something rich and comforting to sustain us during this bone-chilling ordeal: Bohemian Hazelnut Torte, to our rescue!

Not for nothing, Czech Bohemia, once part of the Hapsburg Empire, is famous for its truly rich cuisine. With its wealth of pastries and calories it is no doubt on par with neighboring Austria and Bavaria.

Like all cakes in pastry chef Karl Neef's wonderful book on cakes,  Sonntagskuchen und Festtagstorten, Bohemian Hazelnut Torte needs a bit of work, but is so utterly worth the effort. In other words - a cake "to die for!"

The filling requires nougat. Unlike the one available in the US, German nougat is not white, but made with chocolate. Fortunately, Nutella is a good substitute.

Tart and spicy Pflaumenmus - my favorite jam

Another typical ingredient in Bohemian/Austrian pastry is Pflaumenmus (Austrian: Powidl). This spicy plum butter is similar to apple butter, but a bit tarter and more intense in flavor. You can substitute it with apple butter. Or get the real thing from a German deli shop, or at the commissary, if you are, like me, married to a veteran. 

Or you can make a pretty good substitute from prunes, without the hours-long baking process the original requires  - see my recipe for Pflaumenmus-Ersatz.  

Even though we really love our desserts - we are only two people, so I usually downsize, and bake either medium sized or even mini-tortes. You can choose between the two versions.

This torte is really "to die for" (here the mini-version)

BÖHMISCHE NUSSTORTE - BOHEMIAN HAZELNUT TORTE   (adapted from Karl Neef's Sonntagskuchen und Festtagstorten)
(9-inch/23-cm)

NUT SPONGE CAKE
75 g/2.6 oz all-purpose flour             
15 g/0.5 oz hazelnuts, toasted (toast together with the nuts for the caramel)
1 generous pinch cinnamon
1 generous pinch baking powder
3 large eggs
55 g/1.9 oz sugar
30 g/1 oz melted butter, lukewarm

NUT CARAMEL
60 g/2.1 oz sugar
10 g/0.4 oz butter
110 g/3.9 oz hazelnuts, toasted ((toast together with the nuts for the sponge cake)

BRUSHING LIQUID
60 ml/1/4 cup water
3/4 tsp. sugar
40 g/1.4 oz rum

FILLING
5 g/0.2 oz gelatin powder (or 3 sheets gelatin)
25 g/5 tsp cold water
550 ml/18.6 oz heavy or whipping cream
40 g/1.4 oz sugar
75 g/2.6 oz Nutella
35 g rum (2 tbsp + 1 tsp)
185 g/6.5 oz plum butter*) or apple butter

*) or make it yourself: quick and easy plum butter substitute

Toast all hazelnuts (for sponge and caramel) together in a dry pan, until golden, and most of the skins can be rubbed off. Use 15 g/0.5 oz for the sponge and set aside remaining nuts for the caramel.

NUT SPONGE:
Preheat oven to 355ºF/180ºC. Grease a 9-inch/23-cm springform pan, and line the bottom with parchment paper. (Or, if you don't want to deal with cutting a fairly thin cake in halves, grease and line two 9-inch/23-cm round cake pans).

For the sponge, grind nuts together with flour, cinnamon and baking powder

Place flour, 15 g/0.5 oz hazelnuts, cinnamon and baking powder in food processor. Pulse, until nuts are finely ground. (Grinding nuts together with flour or sugar prevents them turning into a greasy "nut butter").

Place eggs and sugar in a double boiler over simmering water. Using a whisk, beat mixture until it reaches 120ºF/49ºC (maximum). Remove at once from the heat and transfer to bowl of an electric mixer. Beat until egg mixture has cooled, and turned pale yellow and foamy.

Fold flour mixture and melted butter in egg mixture

Fold first flour mixture in egg mixture, then melted butter, until combined. Transfer batter to springform pan, or distribute in the two cake pans, smoothing top(s) with a rubber spatula.

Bake cake in springform pan for about 20 minutes (about 10 minutes for cake pans) until top is light golden brown and still feels elastic when slightly pressed in the center.

Allow cake to cool in the pan on a rack, then remove springform ring (or loosen rim in round pans with a knife), turn sponge out onto the rack, and peel off parchment paper.

The sponge should be light golden brown, and feel elastic in the center

NUT CARAMEL:
Line a baking sheet with parchment paper.

Place sugar in medium sauce pan over medium heat. Melt, stirring constantly, until sugar turns golden. Add butter, stirring until blended. Add hazelnuts, stirring vigorously, until they are covered with caramel. Scrape out and spread nut caramel in one layer on prepared baking sheet.

Caramelizing hazelnuts

BRUSHING LIQUID:
In small bowl, stir together sugar, water and rum, until sugar has dissolved. Set aside.

FILLING:
In small bowl, sprinkle powdered gelatin over cold water (or cover gelatin sheets with cold water) to soak.

Whisk heavy cream with sugar until soft peaks form (standing or handheld mixer). Microwave Nutella until softened, then stir until smooth. Transfer to a medium bowl.

Folding rum-gelatin mixture and cream in Nutella

Heat soaked gelatin together with rum mixture in microwave (or on stove top), until it has melted. Stir rum-gelatin mixture together with 1 tablespoon of the whipped cream into bowl with the softened Nutella (to temper it). Then fold in remaining whipped cream.

ASSEMBLY:
Cut sponge horizontally in 2-3 layers (if baked in a springform pan) Put bottom layer on a serving platter. Grease ring of springform pan or cake ring, line with a strip of parchment paper, and place it around the bottom cake layer.

This cake cutter makes horizontal cuts easy
 
For 3 layers: brush bottom layer with 1/3 of the rum mixture, spread 1/3 of the plum or apple butter over it, followed by 1/3 of the filling. Repeat with two remaining cake layers.

For 2 layers: use 1/2 of brushing liquid, plum (or apple) butter and filling per layer.

The torte is assembled, now it has to be chilled

Place torte for at least 4 hours in the refrigerator.

Remove cake ring from chilled torte. Using rolling pin, coarsely crush caramelized hazelnuts. Sprinkle top of the torte with nuts and caramel shards. 

Torte topped with nuts and caramel (here the mini-version)

MINI-BOHEMIAN HAZELNUT TORTE  (use diet scale or fraction weighing spoon!)
(18-cm)

NUT SPONGE
41 g all-purpose flour             
8 g whole hazelnuts
1 pinch cinnamon
1 pinch baking powder
97 g eggs*)
30 g sugar
16 g melted butter, lukewarm

*)break an egg into a cup, beat lightly, then measure the desired amount.

NUT CARAMEL
33 g sugar
4 g butter
62 g whole hazelnuts

BRUSHING LIQUID
33 g water
2 g sugar
21 g rum

FILLING
2.9 g powdered gelatin (or 1 2/3 sheet gelatin)
1 tbsp cold water (for gelatin powder)
310 g heavy or whipping cream
25 g sugar
41 g Nutella
20 g rum
100 g plum butter (or plum butter substitute) or apple butter

Prepare like the larger torte, but cut sponge only once horizontally and use 1/2 of brushing liquid, plum or apple butter, and filling per layer.

This torte will not get old (here mini-version)

Submitted to Sugarprincess Yushka's monthly blog event "Calendar of Cakes".

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EX-PAT'S PFLAUMENMUS-ERSATZ - PLUM BUTTER MADE FROM PRUNES


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Nothing better than a slice of freshly baked bread with butter and jam, especially with Pflaumenmus - spiced German plum butter - one of my favorites. Pflaumenmus is made from Italian plums, cooked for many hours to a dark mush, and seasoned with cinnamon and a hint of cloves.

Plum butter tastes similar to apple butter, but noticeably tarter and more intense. Pflaumenmus - or Powidl in Austria - is not only a tasty spread for sandwiches, but, also, often used as sweet filling in dumplings or pastry, especially in Austria and neighboring countries of the old Hapsburg empire.

Bohemian Hazelnut Torte with plum butter (the dark layer)

Married to a Vietnam vet, I can get plum butter and other German delicacies at the commissary in Bangor. But if you have neither access to a military base, nor to a German deli shop, and don't want to go through the lengthy process of making the real thing from scratch - there is an easy way out: DIY-Pflaumenmus-Ersatz!

When I wrote my blog post for Bohemian Hazelnut Torte I was wondering what kind of substitute could be used for plum butter. The best of all husbands suggested apple butter, and it comes fairly close, but is somewhat milder. Then I thought of the dried prunes I like snacking on, looked at ingredients in some Pflaumenmus (from the scratch) recipes, and got to work.

Ingredients for Pflaumenmus-Ersatz

This is what I came up with: a combination of the mellow acidity of balsamic vinegar and the fresh zing of lemon juice for tartness, brown sugar and maple syrup (or only brown sugar) for sweetness, and cinnamon and a hint of cloves for spices.

The prunes have to be soaked for several hours (or overnight), so that they can be easily pureed, using either a food processor or an immersion blender. The plum butter substitute tastes better the day after it's made, so give it a 12-hour rest in the fridge to allow the flavors to blend.

Not only good for baking - we had Pflaumenmus-Ersatz with pancakes and maple syrup for brunch: delicious!


PFLAUMENMUS-ERSATZ - SUBSTITUTE FOR PLUM BUTTER
200 g dried prunes
3/4 cup/180 g water, boiling
40 g/5 tsp. balsamic vinegar
4 tsp. lemon juice
4 tsp. dark brown sugar (or 1 tbsp. brown sugar and 1/2 tbsp. maple syrup)
1/8-1/4 tsp. ground cinnamon (to taste)
pinch ground cloves

In a small bowl, pour boiling water over prunes. Cover, and let sit for several hours (or overnight) to soften.

Place softened prunes with soaking liquid in bowl of food processor (or blender). Add balsamic vinegar, lemon juice, brown sugar, maple syrup (if using), cinnamon and cloves, and process until mixture is smooth.

Season with more lemon juice, brown sugar (or maple syrup) and cinnamon to taste. Transfer plum butter to a jar or bowl, cover, and allow to rest for 12 hours, until flavors have blended.

Tuesday, December 2, 2014

BETTER THAN BAKED APPLES - BAKED APPLE MUFFINS!


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Karola B. Lütjen (Herzensköchin blog), a nurse and nutritionist, doesn't only cook from the heart, but, also, for the heart - a healthy one!

Her Bratapfelmuffins had been on my to-bake list since last December. The late fall with its drizzling rain, intermingled with wet snow flakes, made me crave the comfort of something cinnamon-y, with apples and almonds - Baked Apple Muffins seemed an excellent choice.

To make the muffins taste even more like baked apples, I sautéd the apple cubes in butter and toasted the almond slices. I also reduced the sugar amount a bit and used vanilla extract instead of vanilla bean.

I like Honey Crisp or Cripp's Pink for baking

Those wonderfully moist muffins with crispy almonds surpassed all my expectations! My husband found them: "Much better than baked apples", and I couldn't agree more!

Better than baked apples!

BAKED APPLE MUFFINS  (12)  (adapted from Karola B. Lütjens' Bratapfelmuffins)

3.4 oz/100 ml apple cider, hot (I used hard cider)
0.9 oz/25 g raisins
0.9 oz/25 g dried cranberries
2.6 oz/75 g almonds slices, toasted
1 1/2 - 2 apples, cored, and cubed (9 oz/265 g net)
3.5 oz/100 g butter, softened + 1 tbsp. (1 stick)
2.6 oz/75 g sugar in the raw
1 tsp. cinnamon
1 tsp. vanilla extract
2 large eggs, at room temperature
5.6 oz/160 g all-purpose flour
1.4 oz/40 g whole wheat pastry flour
2 tsp. baking powder
5 oz/150 ml milk (whole or 2%)


In a small bowl, pour hot cider over raisins and dried cranberries and let them soak for 30 minutes.

Preheat oven to 355ºF/180ºC. Line cups of a muffin pan with paper liners.

In a skillet without fat, toast almond slices until light brown and fragrant. Transfer them to a small bowl.

Cook apple in butter for a few minutes

Wash apples, quarter, core and cut into 1/4-inch/1/2-cm cubes. Melt 1 tablespoon butter in the (now empty) skillet and sauté apples until al dente - they shouldn't turn into mush!

In a large bowl whisk together flour and baking powder.

In mixer bowl cream remaining 3.5 oz/100 g butter until fluffy, then mix in vanilla, cinnamon and sugar until well blended. Add flour mixture in portions, alternating with the milk, until everything is just combined.

Mix raisins, cranberries and apples with almond slices

Drain soaked raisins and cranberries in a strainer (use soaking liquid for another purpose). Add with apple cubes to the bowl with toasted almond slices, and mix to combine.

Fold 2/3 of the fruit mixture into the batter

Fold 2/3 of the apple mixture into the muffin batter. Distribute evenly among the paper liners (3/4 full). Sprinkle muffins tops with the remaining fruit-almond mixture, then press gently down a bit to attach.

Bake muffins for 25-30 minutes, until tops are light brown, and a needle comes out clean. (Don't wait for them to turn really brown, then they will bake too long!). Let muffins cool for 10 minutes in the pan, then transfer them to a wire rack.

Baked Apple Muffins fresh from the oven

TIP:
Baked Apple Muffins taste best a bit warm.Thanks to the whole wheat and the juicy fruits they keep fresh for several days (in a cool place).To warm them up, zap them briefly in the microwave.

Even Ruffi, the Roamer, likes it better indoors now!

Wednesday, November 19, 2014

PUMPKIN ROLLS WITH RUM FRUITS

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When I came back from my Hamburg trip it started snowing here in Bar Harbor. The thick, wet flakes soon melted from the streets but left the garden a wintery mess - no way to get rid of those pesky maple leaves covering lawn and flower beds now.

The first snow in our street

Hanaâ's ABC-bakers had posted their Cranberry Pumpkin Rolls for November already, but all their appetizing photos convinced me to tackle those little golden rolls, albeit belatedly, too.

Combining pumpkin, cranberries, raisins and crystallized ginger with warm spices like cinnamon and cloves was very tempting (the smell!) and just the right thing for this cold, unfriendly transition from fall to winter.

As ususual, I adapted King Arthur Flour's recipe to my preferences, exchanging a quarter of the white flour with whole wheat, reducing the salt, and, since the crystallized ginger was sugary, also the amount of sugar. Most important, I gave the dried fruits a bath in rum!

Dried fruits for the rum soaker

A slow overnight rise (with less yeast!) allowed the rich ingredients to meld and develop their flavors. And with pumpkin inside - why shouldn't there be pumpkin seed on top, too?

The little, soft rolls were so delicious that we devoured them within two days (I made half the recipe). Thanks to the long, cold fermentation they had a mellow spiciness, and the rum soaked fruits were soft and plump without any harsh alcoholic note.

With jam or just with butter: delicious!

PUMPKIN ROLLS WITH RUM FRUITS (nach King Arthur Flour)
(16 small rolls)

Fruit Soaker:
64 g dried cranberries
64 g golden raisins
53 g crystallized ginger, diced
1/8 cup/60 ml rum

FINAL DOUGH
18 oz/510 g all-purpose flour
2 oz/57 g whole wheat pastry flour
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1.4 oz/40 g brown sugar, light or dark
1 tsp./6 g salt
2 1/4 tsp./0.3 oz/7 g instant yeast
6 oz/170 g/3/4 cup canned pumpkin (or homemade*)
rum fruits (with soaking liquid)
2 large eggs
3 oz/90 ml water (or more, depending on the water in the pumpkin)
2 oz/57 g/4 tbsp. unsalted butter, softened
egg, slightly beaten with a little water, for egg wash
pumpkin seeds, chopped, for topping

*homemade pumpkin puree see Dan Lepard's recipe


DAY 1
In the morning:
Mix dried fruits and rum in a small bowl, cover and leave to soak, stirring now and then.

In the evening:
Mix all dough ingredients at low speed (or with wooden spoon) until they come together (1-2 minutes). Let rest for 5 minutes. Knead at mediump-low speed (or by hand) for 6 minutes, adjusting with a little more water or flour as needed (dough should be soft and a bit sticky).

Then work the dough with stretching & folding as described here (S&F 3-4 times).  Place dough in a lightly greased bowl or container, cover, and refrigerate overnight.

After the last S & F the dough is ready for the fridge
DAY 2
Remove dough from refrigerator 2 hours before using. It should have almost doubled in volume, if not, let it rise longer.

Divide dough in equal pieces and shape into rolls

Transfer dough to a lightly floured work surface. Divide it into 16 equal pieces, roughly 2.75 oz/78 g each. Shape pieces into rolls. Place rolls, smooth side up, on parchment-lined or perforated baking sheets. 

Shaped rolls before rising...

Brush rolls with egg wash and sprinkle with pumpkin seeds, pressing seeds lightly to adhere. Cover, and let rise for about 1 hour, or until they have grown at least 1 1/2 times their original size (finger test: a dimple should remain visible).

Preheat oven to 350ºF/175ºC. No steaming.

....and ready to be baked

Bake rolls for 20 - 25 minutes (rotating pan 180 degrees after half the baking time for even browning), until golden brown (internal temperature at least 190⁰F/90ºC). Turn rolls out onto a wire rack to cool.


Freshly baked - you can eat them warm
Serve warm or at room temperature.

STORAGE: Wrapped in plastic foil, the rolls can be kept at room temperature for three days. Or you can place them in a ziploc bag and freeze them.

For BreadStorm users (also the free version) here the interactive formula to download:
Submitted to YeastSpotting

Thursday, November 13, 2014

BREAD BASKET FOR GÖTZ VON BERLICHINGEN

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Dear baking friends who joined in my challenge to create a Bread for the Knight with the Iron Hand:

YOU FILLED MY BASKET WITH 30 WONDERFUL LOAVES!!!

You thought about breads that were worthy of a famous knight from the middle ages, and, also, could please the palates of today's guests of Schlosshotel Götzenburg.

Not only your enthusiasm and creativity is amazing - your comments about medieval knights in general, and Götz von Berlichingen in particular, are highly entertaining.


Götz von Berlichingen putting his iron hand to good use!

Some of you even tried to figure out what practical considerations might influence a pastry chef's decision on what kind of bread to choose - like using leftovers from the restaurant kitchen and easy availability of ingredients.

By and by, I will try to bake all of your breads (I have started already).

Also, I translated all German recipes into English and vice versa. So, if you don't want to be at the mercy of Google-Translate (rather pathetic with bread formulas, but always good for a laugh!), please contact me and I will send you the recipe.

Please, accept our gift!

Dear management of Schlosshotel Götzenburg,
28 enthusiastic bread bakers from 9 countries, from Canada to Dubai, helped me fill a basket with 30 different breads worthy of a Götz von Berlichingen.

Please, accept our gift of recipes - so that your guests will find breads on the breakfast buffet that are a credit to your beautiful hotel (and not bland mass-produced loaves.) 


SCHLOSSHOTEL GÖTZENBURG BREAD BASKET

1. Heritage wheats are not that easy to work with. The same is true for medieval bread grains that were around when Götz was fighting. But Barbara Elisi (Bread & Companatico) even coaxes a filigree crumb out of stubborn whole grain breads.

SICILIAN HERITAGE WHEAT BREAD FOR A GERMAN KNIGHT. I already baked her bread, with Maine heirloom wheat - it tastes fantastic!

Barbara's Sicilian Heritage Wheat Bread for a German Knight

2. With his hearty, moist bread, Brian/Skibum (The Fresh Loaf) wants to supply hotel guests with a healthy dose of grains, seeds and fibers, and, also, make good use of leftover potato cooking water (from the restaurant kitchen):

IRON-HAND-12-GRAIN BREAD

Brian's Iron-Hand-12-Grain-Bread

3. Björn Hollensteiner (Der Brotdoc) presents his GÖTZ VON BERLICHINGEN BREAD (with wheat and spelt) in two delicious versions, as round loaf:

Björn's Götz von Berlichingen Bread - als loaf...

and as break-away flatbread. Considering Götz' one-handed-ness, the latter is, no doubt, a big plus! (Björn has a bilingual blog, in German and English.)

...and as break-away-flatbread

4. With her  hearty POTATO-WHEAT-RYE BREAD FOR GÖTZ VON BERLICHINGEN, Britta (Brot vom Niederrhein) thought of the hotel guests' well-being, but, also, of possible leftover usage in the restaurant kitchen.

With its high potato content - cooked and uncooked - her bread is nice and moist, and keeps fresh for several days. I made it, and it tastes great! (Please, contact me for the English translation of her recipe.)

Britta's Potato-Wheat-Rye Bread for Götz von Berlichingen

5. Just back from China, Che Foodzeit (What's the time? It's FOODZEIT) had two goals in mind. His bread should symbolize the knight's iron hand (flax seed with a high iron content), and, also, "out-smell" his dirty mouth (with lavender flowers):

MIXED FLOUR BREAD FOR GÖTZ (Che's blog is bilingual, German and English.

Che Foodzeit's Mixed Flour Bread for Götz

6. Chorus (Die Mehlkäfer) offers a light wheat bread to the medieval knight, appropriate for his noble status. She also adapted her post to medieval language, and cautions:

"Refresh yourself, while you still can, rejoice and play the shawm, the little piece of bread in your hand could be you last. Enjoy it with appetite."

BISHOP'S BREAD FOR GOETHE'S GÖTZ  (Please, contact me for the recipe in English)

Chorus' Bishop's Bread for Goethe's Götz

7. Dabrownman (The Fresh Loaf), baker extraordinaire of grain loaded breads, felt so inspired by Götz' life that he created two loaves in his honor.

Hearty enough for the strongest knight, and, also, in view of the sanitary habits of yore (and the call for a clean behind), baked with high alcohol black ale:

GÖTZ VON BERLICHINGEN ANCIENT AGE SOURDOUGH BREAD

Dabrownman's Götz von Berlichingen Ancient Age Sourdough Bread

8. To slice his SWABIAN POTATO BREAD FOR GÖTZ OF THE IRON FIST,  you don't need a sword, it's softened by the potato content, and reminiscent of the knight's Swabian origin.

...and his Swabian Potato Bread  for Götz of the Iron Fist

9. Dagmar Kern (Brotecke) gave her mighty loaf a war-like name, and a matching fierce decoration to boot. Marked with a sword - and made with black ale, rye and spelt: just the right thing for a hungry knight and his guests!

SWORD BREAD FOR GÖTZ (Please, contact me for the recipe in English)

Dagmar's Sword Bread for Götz

10. Daniel Ronay (Facebook/Baking 101) believes a hothead like Götz should have a robust bread that matches his passionate nature.

His HOT CHILE-PEPPER LOAF FOR GÖTZ is seasoned with chile peppers. (Daniel doesn't have a blog, please contact me for the recipe).

-
Daniel Ronay's Hot Chile Pepper Loaf for Götz

11. To "add a medieval tone" to his loaf, Daniel Strachan (Joy of Gluten) included a "bubbling, blurping porridge" in his SPELT-PORRIDGE-BREAD FOR GÖTZ VON BERLICHINGEN

The trapped water in the porridge keeps the attractive breads moist for several days.

Daniel Strachan's Spelt-Porridge-Bread for Götz von Berlichingen

12. David Snyder/dmsnyder, one of The Fresh Loaf's best hobby bakers, finds that a medieval German knight would have been very lucky, indeed, to have a bread like this on his breakfast table:

70% RYE BREAD FOR A MEDIEVAL KNIGHT

David's 70% Rye Bread for a Medieval Knight

13. Dietmar Kappl, master baker at the renowned Reichl-Bäckerei in St Marien (lucky Austrians!), shares some his wonderful breads in his Homebaking Blog.

Even if authorities and clerics (which Götz despised, anyway) would have sneered at such a hearty rye loaf - my husband and I certainly didn't, it tastes excellent! (Please, contact me for the recipe in English.)

KNIGHT'S BREAD "GÖTZ VON BERLICHINGEN",

Dietmar's Knight's Bread "Götz von Berlichingen"

14. He didn't find a medieval bread recipe during his research, but Don Sadowsky, author of the wildly popular "Really? Authentic Bread?" unearthed a "tough as Krupp steel" Komissbrot from the trenches of Verdun.

It could have saved quite a few lives - if used as impermeable shield against flying shrapnel!

1914 GERMAN ARMY KRIEGS-BROT

Don's 1914 German Army Kriegs-Brot

15. Eva Henningsen (Kochpoetin) caters to the (long neglected) soft side of Sir Götz. I baked her tender spelt brioches with fine orange-lime aroma - even the fiercest old warrior would have enjoyed a

KNIGHT'S BREAKFAST (Please, contact me for the recipe in English)

Eva's Knight's Breakfast

16.  Freerk Bos (BreadLab) shares his very special relationship with Goethe's Götz - he was the first (and probably only) student who ever checked out this drama from the local library!

Little rolls, with a paprika-chili spiral, dipped in seeds - I can't think of a prettier way Sturm und Drang became bread.

NO GÖTZ NO GLORY - HOT BLOODED  BUNS:

No Götz no Glory - Freerk's Hot Blooded Buns

17. Gary Turner (The Fresh Loaf) did some research on food in medieval times. Whereas common people had to eat coarse rye and barley breads, only finest wheat was good enough for the higher classes.

This is his delicious, mildly acidic FIRST CLEAR FINE BREAD FOR SIR GÖTZ:

Gary's First Clear Fine Bread for Sir Götz

18. Ian Sandman's (Mookie loves bread) four-legged kitchen helpers would have rather baked for the mysterious Black Knight without hands (from the Artus legend), but could be persuaded that at least one hand was needed to handle this rustic loaf!

IRON-HAND-CHALLENGE-BREAD - A PORRIDGE MICHE:

 
Ian's Iron Hand Challenge Bread with Porridge

19. For health reasons Janet Cook (The Fresh Loaf) cannot eat her beautiful loaves herself, but that doesn't deter her from indulging in her bread baking passion: making her neighbors happy.

Inspired by medieval drinking habits, she added a barley mash to her wheat spelt bread.

BARLEY MASH BREAD FOR THE KNIGHT WITH THE IRON HAND (Janet has no blog - please, contact me for the recipe!)

Janet's Barley Mash Bread for the Knight with the Iron Hand

20. A piece of this bread in his chain mail pouch or saddle bag would have made a good meal for any knight hungry from pillaging. Joanna's (Zebbakes) loaf, made with a kefir levain, is substantial enough for a forceful character like Götz:

KEFIR REMACINATA BREAD FOR A FORCEFUL CHARACTER

Joanna's Kefir Remacinata Bread for a Forceful Character

21. Josh/Golgi70 (The Fresh Loaf) wants to sustain a knight on the road with a very nourishing loaf - full with berries, seeds - and bacon! It also makes good use of some kitchen leftovers:

A KNIGHT'S RYE 

Josh's Knight's Rye

22 + 23. Jürgen Krauss' (The Fresh Loaf) spelt bread comes in two variations, with light or green spelt. You can also choose between a purist version, or a loaf seasoned with nettle and fennel. Served with goat cheese the nettle version earned him his family's Annual Culinary Awards!

GÖTZ BROT - JÜRGEN'S TAKE, WITH LIGHT SPELT

GÖTZ-BROT - JÜRGEN'S TAKE, WITH GREEN SPELT

Jürgens Götz-Brot with light or green spelt (right: with nettle and fennel)

24. I wanted to use my favorite flours, spelt, einkorn, rye and barley my own bread, and give it a medieval touch with a millet porridge. My bread guinea pig husband and I liked it a lot!

WORTHY OF A KNIGHT - KARIN'S GÖTZENBURG-BROT

Karin's Götzenburg-Brot

25. Even in faraway Dubai, Khalid/Mebake (The Fresh Loaf) bakes with freshly milled organic wheat, rye and spelt flours from Germany. His loaf tastes smoky, nutty, slightly acidic and caramel sweet, since it's made with a raisin soaker.

KHALID'S GÖTZENBURG BREAD

Khalid's Götzenburg Bread - from Dubai!

26. Marcus/Wassisname (The Fresh Loaf) wondered, what kind of loaf he might offer Old Götz nowadays, and opted for a wheat bread with barley, oats and flax seed.

Everybody who tried it enjoyed his GÖTZENBROT. And if anyone doesn’t like it?  Well… thanks to Götz von Berlichingen, Marcus knows just what to say to those wimps!

Marcus' Götzenbrot

27. Marion's (Marion's Kitchenstories) sourdough with whole wheat and rye berries has such a wonderful "bite" that it made the list of her top ten favorite breads. (She posted in Dutch and English)

MARION'S WHEAT & RYE BERRY SOURDOUGH FOR A COURAGEOUS KNIGHT 

Marion's Wheat & Rye Berry Sourdough for a Courageous Knight

28. No wonder that Ninive (Ninive Loves Life) took up the challenge to help fill the bread basket for Old Götz - her maiden name is Götze!

Her WHOLE RYE BREAD FOR GÖTZ, made with coarse rye meal, beer and molasses, develops its good taste during long, slow fermentation. (Ninive's blog is bilingual, German and English).

Ninive's Whole Rye Bread for Götz

29. Sam Kargl (Sam's Kitchen) wondered how traveling noblemen and their followers prepared their food when when they had no oven. Surely they would have brought a kettle!

But if you aren't busy with plundering and pillaging you can also bake this hearty rye-wheat loaf in a regular oven, in a cast iron pot, or even without a "kettle". (Please, contact me for the recipe in English)

KETTLE BREAD FOR GÖTZ:

Sam's Kettle Bread for Götz

30. Susan (Facebook) bakes this 1.8 kilogram heavy weight every week, and thinks a bread that she and her neighbors have enjoyed for years, should certainly please an old knight, too.
(Susan has no own blog -  please, contact me for the recipe).

COUNTRY FRENCH BREAD FOR GÖTZ

Susan's Country French Bread for Götz

COUNTRIES:
Germany:        Britta, Che Foodzeit, Chorus, Eva, Brotdoc, Ninive, Dagmar
Great Britain: Jürgen, Joanna
Netherlands:   Freerk, Marion
Austria:           Dietmar, Sam
Sweden:           Barbara
Switzerland:    Daniel Strachan
Canada:          Brian
USA:                Ian, Josh, Karin, Janet, Marcus, Gary, Don, Daniel Ronay, David, Dabrownman,
                        Susan
UAE/Dubai:    Khalid

Good bye!