Every German region has them, called "Rundstück" in Hamburg, "Schrippe" in Berlin, "Semmel" in Munich, or simply "Brötchen" (= little bread).
The typical Brötchen has a crackly crisp crust and a fluffy, soft, easy to pull out crumb. It has nothing in common with its soft, sweet and chewy US cousin, the dinner roll. And American Kaiser Rolls are just Kaisersemmel wannabes, they share only the pretty star cut with their Bavarian or Austrian ancestors.
|Brötchen crumb should be soft, fluffy, and easy to pull out|
One of the greatest woes of German expats is the total lack of this everyday staple in the US.
No Brötchen to be found anywhere - perhaps bad imitations, but never the real thing.
And worse: no cookbook would even list a recipe!
In those days I had no clue about the differences between European and American flours.
I only knew they were categorized in a different way, European flours by their ash content (meaning what is left if you burn it) and American ones by their protein level.
One day we were shopping at our favorite Italian grocery, Micucci, in Portland. I saw Italian flour Tipo 00 on their shelves, and bought it, more out of curiosity then anything else. I remembered it listed as an ingredient in one of my most favorite bread baking books from a bakery in South Tyrol, Italy.
|Different toppings to choose from|
In Ploner's "Brot aus Südtirol" I had finally found a recipe for Brötchen. I tried them several times, just assuming "Tipo 00" would be the same as all-purpose flour.
Frustratingly, every time the rolls turned out lean and chewy, more reminiscent of French bread.
But when I used the Italian flour, I finally nailed it: my rolls had the soft, fluffy, "pull-out" crumb typical for Brötchen.
Wikipedia told me why: US wheat has much more protein compared with European wheat.
Protein rich flour develops a strong gluten structure, so that the crumb is airy and chewy. Soft, low protein flours, like German Typ 405, or Italian Tipo 00, have much less gluten and bake into breads with a denser, fluffier crumb.
For an American/European flour "translation", click here.
I like a crunchy seed topping (as shown in the photos), but you can also give your rolls or a simple shiny, crackly glaze, so that they look like Rundstücke.
WEIZENBRÖTCHEN (adapted from Richard Ploner: "Brot aus Südtirol")
500 g/17.6 oz Italian Tipo 00 or pastry flour
8 g/0.3 oz instant yeast
4 g/1 tsp. sugar
270 g/9.1 oz water, lukewarm
40 g/1.4 oz olive oil
10 g/0.4 oz salt
1 egg, slightly beaten, for brushing
sesame, poppy or sunflower seeds, for topping
Shiny, Crackly Glaze
2 g cornstarch, boiled in
100 g water, and cooled to room temperature
In the evening, stir yeast into lukewarm water until dissolved. Mix all ingredients for 1 minute at lowest speed (mixer or wooden spoon). Let dough sit for 5 minutes.
Knead on medium-low speed (or with hands) for 2 minutes. Dough should be supple and still a little bit sticky (adjust with water if needed). Continue kneading for 4 more minutes, increasing speed to medium-high for last 30 sec. Dough should be very tacky, bordering on sticky.
|Fold the dough like a business letter in thirds|
Transfer dough to lightly floured work surface. With wet or oiled hands, stretch and fold dough like a business envelope in thirds, then turn it around 90 degrees, and fold from short sides the same way.
Gather dough ball, sides tucked underneath, and place it in lightly oiled bowl. Cover, and let rest for 10 minutes. Repeat these stretches and folds 3 more times, every 10 minutes (40 min. total time)*.
Place dough in oiled bowl or container with lid (I divide it at this point in halves, and use 1-qt plastic containers). Roll dough around to coat all over with oil. Cover with plastic wrap or lid, and place in the fridge overnight.
*This technique is described in detail in Peter Reinhart's "Artisan Bread Every Day".
|The dough is full of gas bubbles and has doubled|
Remove dough from refrigerator 3 hours before baking, to de-chill and double their original size. Prepare egg wash and three bowls with sesame, poppy and sunflower seeds for topping. Line baking sheet with parchment paper.
|Shape dough into 12 little rolls.|
Divide dough into 12 equal pieces, and shape them into rolls. Brush each with egg wash, then dip in seeds. If you prefer a shiny, crackly crust, skip egg wash (apply cornstarch glaze after proofing.)
Place dough balls seam side down on baking sheet. Let rolls rise ca 2 - 2 1/4 hours, or until grown 2 times their original size (remember to preheat oven after 1 3/4 hours.)
|Ready for the oven|
Preheat oven to 428º F/220º C, including steam pan.
Brush proofed rolls with cornstarch glaze (if using). Place rolls in oven, pouring 1 cup boiling water in steam pan.
Bake for 9 minutes, then re-brush with cornstarch glaze (if using), rotate baking sheet 180 degrees for even browning, and continue baking for another 9 - 10 minutes, or until golden brown (internal temperature at least 200º F/92º C).
Leave rolls in switched off oven for 10 minutes more (leave door a crack open), before taking them out to cool on a rack.
BreadStorm users (also the free version) can download the formula:
Freerk of BreadLab made a very nice video clip of how to make these rolls - view it at YouTube.
And check out Joanna's Brötchen post at Zeb Bakes, one of my favorite blogs with great breads and lovely photos.
Ian, from Mookie Loves Bread made the rolls with fruit yeast water and a toasted onion, black sesame, Asiago cheese and flaxseed topping.
Hanseata, hast Du dies mal angeschaut ?ReplyDelete
Wir sind Privatkreditgeber, Wir bieten Kredite zu günstigen Konditionen an. Wir sind staatlich zugelassener autorisierter Finanzhelfer. Für weitere Informationen, wie Sie unsere Darlehen erhalten, kontaktieren Sie uns heute per E-Mail: (email@example.com) SIE KÖNNEN UNS AUCH AUF WHATSAPP (+447783281085) HINZUFÜGENDelete
We are private lending firm,We offer Loans at low interest rate of to any Interested Individual personal. We are governmental Registered authorized financial helper. for more information on how to obtain our Loans contact us today via email: (firstname.lastname@example.org) YOU CAN ALSO ADD US ON WHATSAPP (+447783281085)
My name is Ahmad Asnul Brunei, I contacted Mr Osman Loan Firm for a business loan amount of $250,000, Then i was told about the step of approving my requested loan amount, after taking the risk again because i was so much desperate of setting up a business to my greatest surprise, the loan amount was credited to my bank account within 24 banking hours without any stress of getting my loan. I was surprise because i was first fall a victim of scam! If you are interested of securing any loan amount & you are located in any country, I'll advise you can contact Mr Osman Loan Firm via email email@example.com
LOAN APPLICATION INFORMATION FORM
3) Loan Amount Needed:.........
4) Loan Duration:.........
6) Home Address:.........
7) Mobile Number:.........
8) Email address..........
9) Monthly Income:.....................
11)Which site did you here about us.....................
Thanks and Best Regards.
Whats app) +917290857361
Derek Email firstname.lastname@example.org
LOAN OFFER WITH 3% INTEREST RATE APPLY.Delete
Do you need finance to start up your own business or expand your business, Do you need funds to pay off your debt? We give out loans to interested individuals and companies who are seeking loans with good faith. Are you seriously in need of an urgent loan to contact us.
LOAN APPLICATION DETAILS.
Date Of Birth:
Purpose of the loan:
LOAN OFFER APPLY TODAY FOR MORE INFO.
Do you need finance to start up your own business or expand your business, Do you need funds to pay off your debt? We give out loans to interested individuals and companies who are seeking loans with good faith. Are you seriously in need of an urgent loan to contact us.
LOAN APPLICATION DETAILS.
Date Of Birth:
Purpose of the loan:
Hallo, Anna, ich habe verschiedenste Rezepte ausprobiert und mir dieses auch angesehen. Eine Schwierigkeit sind ja die unterschiedlichen Mehltypen in den USA (proteinreicher als die deutschen).ReplyDelete
Ich wollte unbedingt ein Broetchen backen, das die "herausnehmbare" Krume hat, wie ich sie von den Rundstuecken aus Hamburg gewoehnt bin. Ein anderes Problem ist immer eine wirklich krosse, aber trotzdem nicht zu dicke Kruste zu erzielen (endlos in Backwebsites wie "The Fresh Loaf" diskutiert). Mein Rezept kommt diesem Ideal ziemlich nahe. Das langsamere Gehen des Teigs ueber Nacht im Kuehlschrank macht die Sache nicht nur einfacher, sondern verbessert den Geschmack zusaetzlich erheblich.
I finally got the Italian and made this recipe as well as the other brötchen recipe on The Fresh Loaf. One of my students just came back from being stationed with the military so he was my guinea pig. (I haven't been back since 2000.) the Type 00 flour really makes the difference. I'm going to try the other, hot milk recipe with the Italian flour but both my student and I were in heaven when we tried the batch made from your recipe. My son actually got down on his knees and gave thanks for a bakng mom. (He's seventeen and just a wee bit dramatic.)
Thanks, this was fun.
I'm so glad to hear that, Cometprof!ReplyDelete
When you are living in Germany and can get Brötchen every day, you don't think much of it. Nobody bakes Brötchen at home, only some fancy whole grain ones, perhaps. But when you can't get them anymore, you start dreaming of them.
Guten Tag Hanseata!ReplyDelete
I wanted to thank you for your recipe above! I've been scouring the internet for years and recently stumbled upon yours. It is amazing how a simple piece of bread can be so difficult to replicate in the States. I tried your recipe exactly as indicated, but left off the egg wash with the different seeds. I grew up eating the plain brotchen and was just looking for a basic recipe. Although I have made a few adjustments to the recipe since the first time I tried it, your recipe gave me the direction I needed. Thank you so much! For those who are looking for that basic plain brotchen recipe, I offer the following tips to the recipe above. To provide a little more 'air' to the recipe, add 1 stiffly beaten egg white to the yeast and water mixture before you add the dry ingredients. If you don't want an olive oil taste, replace it with melted crisco shortening (placed in microwave for 90 seconds and then cooled to below 110 degrees). Shortening is used to 'shorten' the gluten in the flour...making it more chewy. So, I increased it to 50 grams. I also doubled the sugar to 8 grams simply for taste. Remember the dough needs to be pretty wet...so you probably will be adding more liquid. When I divided the dough into 12 equal pieces, I found the end products to be pretty large. They grew together on my cookie sheet (which is a half sheet....so it's not that small). I like brotchen a little smaller than a tennis ball, so plan on using 2 sheets if you do as well. I also found my 'double insulated' cookie sheet was actually too thick. The bottom of the roll didn't get hard. I used a thinner cookie sheet lined with parchment paper and then gave the rolls an additional squirt with a fine mist of water after the first 9 minutes. That seemed to do the trick for me. I like using parchment paper simply for clean-up reasons, but you may not have a problem with 'crustiness' if you just use the cookie sheet. All in all...the recipe is a definite keeper and I'm so glad that it was posted on the internet. I gave some to my brother and his first comment on opening the bag and taking a whiff was...."that's exactly what I remember!" and then after taking a bite....he said...."you nailed it!" Thanks again!
I'm happy to hear that this recipe works for you! Another possibility, if you don't want to have a seed topping, is a starch glaze:
Bring 100 g water and 2 g of corn starch to a boil, then let it cool down to room temperature. Brush proofed rolls with glaze, just before they go into the oven. When you rotate baking sheet, apply another layer of starch glaze.
Then the rolls will have the crackling, shiny surface some German rolls have (Rundstücke).
I just finished baking a batch of broetchen and used your recipe for the glaze. I liked the effect! Thanks for offering it!
You are very welcome, Tom. I just came back from Cancun/Mexico - no bread baker's paradise there, the white bread was all fluffy, tasteless, and had no crust. And the beautiful pastry only looked nice - it was very sweet and nothing else.ReplyDelete
Thank you for posting this brotchen recipe! We were in Germany for three years, and fruhstuck brotchen was a treat. Now, if you could only tell us how to make quark. The most acceptable substitute was full fat Greek yogurt, Fage brand. I drained it, and it seemed to work pretty well. Now I need to make this recipe for the bratwursts we will be having. Vielen Dank!ReplyDelete
You are very welcome! And, please, let me know how you like them. By the way, my Dutch baking friend Freerk made a YouTube video clip how to make these:Delete
Ach, ja - quark! I wish we could get it here. For German Cheesecake (see my post) cream cheese works quite well, but not for other purposes. I made do with keeping buttermilk at 150 F overnight until it curdled. That has the right consistency, but not quite the tang. For the real thing you need rennet. I have a recipe, and I was thinking of ordering some rennet online - it is supposedly not that difficult to make quark.
And Bratwurst, seasoned with majoram and thyme, is one thing I miss here, too.
We just got back from a trip to Bremerhaven (and some other cities in northern Germany). I miss the Brotchen so much and have been dying for some since we got back. I want to try your recipe but I have a question. We had some Brotchen that had the pumpkin seeds on them with other seeds -- I think it was sunflower seeds and something else. I thought that these Brotchen were not plain white bread, they seemed to be more of a whole grain or whole wheat bread. Do you know what these type of Brotchen are and do you have a recipe for them? They look similar to the one in the front of this photo: https://sphotos-a.xx.fbcdn.net/hphotos-ash3/s720x720/582735_480869188592930_155262135_n.jpgReplyDelete
Hi, Yvette - have you been in my hometown, Hamburg, too? I'm glad to hear that you enjoyed the Brötchen you had on your trip.ReplyDelete
You are right, the roll on your photo certainly has some rye in it. There are many different recipes for Brötchen, and I will look for one like that.
We were in Bremerhaven, Cuxhaven and Bremen but didn't think we'd have enough time to visit Hamburg too (part of the trip was visiting my mother's family). We already want to go back and will definitely visit Hamburg next time!Delete
On the topic of quark, here's a pointer to a recipe at The Splendid Table. I usually like her recipes. http://www.splendidtable.org/recipes/quarkReplyDelete
Thanks for the link, Mike. I tried making quark with buttermilk, left in a 150 degree warm oven overnight, otherwise made the same way. The texture is right, but the taste is a little bit too bland, not quite tangy enough.ReplyDelete
I have made your brotchen and linked back to your post for anyone who wants the recipe, they are lovely! just lovely! xx Jo http://zebbakes.com/2013/11/23/german-style-rolls-brotchen/ReplyDelete
I'm very happy to hear that you liked them, Joanna. And thanks for the link. I will put a link in my post, too.Delete
Can anyone please convert this to U.S. measures? Many thanks!ReplyDelete
I updated the post adding US measurements. Thanks for visiting, and letting me know that there was a problem :)Delete
This comment has been removed by a blog administrator.ReplyDelete
Hello! We spend a lot of time in Germany and I've been wanting to replicate the white breakfast "brotchen" rolls we eat at all of the bed and breakfasts for years (with the spiral mark on the top). We have a German bakery in our town that makes them and they don't taste right. Is this the best recipe to make those plain rolls? Would the German flour or the Italian flour work best, or are they the same?ReplyDelete
My grandma is full German and it would be such a wonderful treat to surprise her with these rolls! Thank you so much!
Also, do you think butter could be used instead of olive oil?Delete
Hi, Robin, American Kaiser Rolls (those with the decorative spiral) are definitely not the same as what you get in Germany or Austria.Delete
For a crisp wheat roll with a fluffy crumb, do try my recipe.
If you have German Typ 450 flour, you can use it. I can't find it here easily, but I can get Italian 00 flour that is very similar, both have much lower protein/gluten than all-purpose flour. Another possibility would be white pastry flour, if you can find it.
You can use melted butter or olive oil.
Let me know how they turn out,
Great, thank you! I found both the German and Italian flour on Amazon so I'll try the Italian. Thanks for your help!Delete
These were great for my first try! I had some trouble with shaping them though. I found some youtube videos on folding it over to get that "spiral" shape, but was wondering if I should do that process before, after, or during the 2 hour proofing time. I did it before and they ended up pretty flat. Do you have any idea?Delete
I used shortening this time but might try melted butter next time just for the flavor. I'll let you know how they turn out! Your corn starch wash worked great to get a crispy crust.
I'm happy to hear that they turned out well.Delete
You will definitely have to shape the rolls before proofing them, otherwise they will deflate. I have never done rolls like that, but here is a link to Brotdoc Björn Hollensteiner's "Saalacher Kaisersemmeln", where he describes that procedure (his post is in German and in English): http://brotdoc.com/2013/08/27/saalachtaler-kaisersemmeln/
Wonderful, thank you!Delete
I am going to try your recipe -- I grew up in Wisconsin, and every bakery sold hard rolls. When I moved away, no one had even heard of them. There are many descendants of German immigrants in Wisconsin, so I'm hoping the hard rolls I loved are descendants of brotchen. Wish me luck!ReplyDelete
Sounds if they were - I always wonder why, with so many Americans of German origin, most of their bread baking skills were lost, and the squishy breads prevailed.Delete
Good luck, Heidi, and let me know how your rolls turn out!
I am a beginner and have ordered the Italian flour. I would like to know the brand and size of those storage containers. You also inspired me to make a starter. Vielen Dank fuer die wunderbaren Rezepte!ReplyDelete
These are just cheap 8-cup containers with lid from the supermarket. They come in packages of 4, made by Glad and others. They work great, don't need much space and stack nicely.Delete
Danke für dein nettes Kompliment!
Hello. I too miss the brötchen from Germany. They are a wonderful memory of my childhood and a treat when I go back to visit. As you said, no one bakes them because you can buy them everywhere. I have a quick question for you. I have found German flour available for purchase here in Texas. It is the Diamant brand and Weizen Mehl Type 405. Would this also work?ReplyDelete
Yes! That would definitely work. Good luck baking them, and, please, let me know how they turn out.Delete
Thank you for this recipe :) I had a unopened bag of 00 Italian flour that needed using and yours was the only suitable online recipe for bread rolls (not loaves) that I could find. Having lived in Germany for a year, I also love white German rolls so was delighted to give it a try. I used the ingredients in your recipe but have been short of time today so decided to risk making the dough in my breadmaking machine, before baking the proved rolls in the oven. I made two batches: the first in a standard white bread 'dough' programme, and the second in the 'dough' programme for wholemeal bread because it has a longer kneading time. The first batch was fine but the rolls were rather flat, even though they tasted good. The second batch worked really well: the rolls rose well and the crust was nicely crisp. So, for anyone wondering if they can use 00 Italian flour to make bread roll dough in a breadmaking machine, the answer is YES...although you may need to experiment with the best programme on your machine. Only one problem: my house is now filled with such a delicious aroma that I just want to keep eating! Lecker, lecker, lecker ;)
Hi, Mary, I'm glad you like the rolls, and thanks for sharing the result of your bread machine experiment. I used to prepare the dough for my German Feinbrot in the bread machine (also with the whole grain program) until it broke one day, and I had to come up with a different procedure.Delete
The aroma is the baker's reward - even if she/he doesn't bake for her/himself but for customers. (Helps with selling a house, too :)
I am of German descent and just got back from visiting family there and would like to make the whole grain ones with the seeds on top that were my favorite there. My half brother's family is in Bielefeld, and my mother's family near Hildesheim. Would you have a recipe for these? Would love to make them!!ReplyDelete
What kind of rolls were those - did they have rye in it, or was it whole wheat? There are so many types of rolls, and I could certainly give you some recipe, if I knew more about the type of rolls you had.Delete
I just returned from two weeks in Germany/Austria, ate Brötchen about every morning and am anxious to try your recipe.ReplyDelete
Is Cake Flour too light in protein?
Can I blend it with unblanched AP?
I can get pastry flour from a nearby Amish community.
I loved the research into the difference between european vs american flours.
Quark Recipe Link-
I have made this quark several times. It seems to be close to what is purchased in Germany.
Purchase the dry culture (Fromage Blanc) from the Cheesemaking site. I use it to make "Quark Balls" , a recipe my daughter got from her German boyfriend's grandmother. They are now married :-) She called them Quarkkeulchen. A Google search turned up pancakes, not something closer to a doughnut hole.
I hear Whole Foods (or one of those upscale food stores) carries quark.
Hi, John, cake flour has 6-8% protein, AP 10-12%, depending on the brand (King Arthur and Hodgson Mill reach almost bread flour levels, Pillsbury and Gold are a bit softer). You can try blending, and see what results you get, but I would recommend trying the Amish pastry flour first.Delete
Thanks for the quark making link, I will look into it. Whole Foods offered quark from the Vermont Creamery for a while, but I haven't seen it there anymore, and it is outrageously expensive, since you always need more for a cake than a small tub.
You are right, Quarkkeulchen are a kind of donut, definitely not a pancake. "Berliner" (the most common kind of German jam-filled donuts) are also called "Berliner Pfannkuchen", though they are definitely not pancakes. Maybe that is the reason for the strange Google search result.
Good luck with the Brötchen baking, and, please, let me know how they turn out.
Guten Tag, Karin,ReplyDelete
Thank you so much for your Broetchen recipe. I spent ten years in Germany and really miss the good Broetchen along with a lot of other things. I tried your recipe and the appearance, taste, and inner crumb were all near perfect. However the outer crust was just not that hard crackling crust so necessary for good Broetchen. Of course you know what I'm talking about. When you tear open good Broetchen, little bits and pieces of the hard crust go flying all over the plate. The crust on the rolls I made had a little crunch to it when eaten, but pretty much stayed intact when broken apart, and just too soft. I used the cornstarch glaze as recommended and I scored my rolls just before brushing the glaze on. Any suggestions? I'm thinking maybe I didn't get enough steam. I used a larger broiler pan on the bottom rack and then poured a cup of boiling water in the pan just before putting the baking pan/rolls on the center rack. But the broiler pan has such a large heated surface that it seemed like all the water immediately steamed up and out the open oven door, before I even closed it. Can you please tell me what kind of steam pan and technique you use? Also Richard Ploner's book, Brot aus Sudtirol" recommends using a convection oven if possible. I have a convection oven, but did not use convection on this first attempt, because my neighbor, who's hobby is baking, didn't think convection was good for baking. What do you think? Any other suggestions you can give me will be greatly appreciated. I'm very close, I think, to having really good Broetchen again. Thank you again, for your wonderful blog!! Alles Gutes Marc
Thank you for your nice compliment about my blog, Marc. Yes, the crust should definitely be crispy, even though you never get it as shatteringly crisp with a home oven (same with baguettes). Have you ever tested whether your oven temperature is correct? All the three ovens I had needed some kind of adjustment, ran either a bit too high or too low. That might be the reason.Delete
If the steam evaporates too fast, you will get a thicker, tougher crust. I used different methods (depending on my ovens), either a cast iron pan, or a juice pan for roasting, or, the latest, a tinfoil loaf pan filled with lava stones. They all worked okay, since the oven door was well sealed. I always use convection (fan assisted in my old oven, or true convection in my new one). Since I run a home-based micro-bakery, I need to bake several loaves on two tiers at a time. Never had any problems with that.
Thank you so much for responding and for your comments and suggestions. I have a very good Wolf stove/oven and I tested the oven temp some time ago, but I'll certainly test it again. The first time I tried your recipe, I used a roasting pan and did not use the convection setting. It seemed the water steamed away too quickly and I did get the thicker almost leathery crust. The second time I preheated a soaked small towel in the microwave and then used it with an additional cup of boiling water in a cast iron pan, and again did not use convection but just regular bake. Basically the same results as the first attempt. Rolls taste good, just not the nice "shatteringly crisp" crust. Both cases I brushed with the cornstarch mixture. Based on your input, I'll try again, using the towel technique I read about somewhere, but this time I'll use convection. I'll report back with the results. Thanks again!! Marc
One quick question that I forgot. When you use convection for this recipe, do you still use the same temperature, i.e. 428 Fahrenheit, or do you reduce the temperature, because you are using convection?
My oven auto-converts the temperature tor convection mode. if yours doesn't, you have to reduce it by 25°F.Delete
Love your brotchen recipe. However, you are incorrect that Italian typo 00 is lower in protein than its American counterparts - King Arthur AP and even King Arthur Bread flour for instance. Typo 00 is typically 12.5% protein and regarded as high gluten. By contrast, KA AP is 11.7% and KA Bread flour 12.5%. Irrespective, I use Antimo Caputo 00 for your brotchen and my German friends swear by the results.
JUDI BOLA ONLINE | SITUS CASINO ONLINE | BANDAR SLOT ONLINE | JUDI DEPOSIT PULSAReplyDelete
bandar judi slot
situs judi online
judi slot online
Bandar slot online
Bandar bola online
situs casino online
judi deposit pulsa
judi bola online
All thanks to Dr Okedi for helping me to enlargement my penis if you also need Dr Okedi help you can contact call or what-apps this number +2349059610361 or email Drokedisolutioncentre@gmail.comReplyDelete
Also specialize on the following things
#BREAST LIFT & REDUCTION
#GENERAL BODY SLIMMING
#HIPS & THIGH REDUCTION
Thanks for the Enlarging my penis sir, you indeed save my marriage...I am really grateful sir
I'm here to share my testimony of what a good trusted loan company did for me, I'm from Russian and I’m a lovely mother of 3 kids I lost my funds on trying to get a loan to expand my evergreen group company it was so hard for me and my children, I went online to seek for a loan assistance all hope was lost until one fateful day when I met this friend of mine who recently secured a loan from a very honest man Mr, Benjamin. She introduced me to this honest loan officer Mr, Benjamin who helped me get a loan within 5 working days, I will forever be grateful to Mr Benjamin, for helping me get back on my feet again. You can contact Mr Benjamin via email: email@example.com they do not know I’m doing this for them, but i just have to do it because a lot of people are out there who are in need of loan assistance please come to this honest man and you can be safe as well .WhatsApp:(+1 989-394-3740)ReplyDelete
HOW I GOT A LEGIT LOAN @ 3% INTEREST RATE with ( firstname.lastname@example.org)ReplyDelete
IF you are looking for a loan amount of little or huge amount between with 3% interest rate, you will have to contact Mrs Carrol Walker Loan Firm Company ( email@example.com). he help me with funds urgently when i was desperate in need of money to payoff my debt after my husband medical expense and more funds assistance to pay our mortgage and refinance my business. I read about Carrol Walker on how she have help lots of person and he attend to me urgently when i contacted and explain my situation to her. she has help lots of persons that i refer to her too. Contact her now with VIA EMAIL: firstname.lastname@example.org
Hi Friends i am so glad to writing this article today to tell the world how Dr voodoo cured my HSV VIRUS,i have been detected with HSV-1 AND HSV-2 since five years ago, ever since then my life has been in complete bizarre and agony,i have used so many drugs that was prescribed to me by several doctors,but it didn't cure my HSV VIRUS neither did it reduce the pain,until a certain i was checking for solution in the internet,then miraculously came across Dr voodoo the powerful herbalist that cure numerous individuals HSV-1 AND HSV-2 INFECTION,then i contacted his whatsApp number at +2348140120719 or email: email@example.com i explained everything to him and prepared a cure that cure my HSV-1 AND HSV-2 disease totally after receiving his herbal medicine, so my friends viewers why wait and be suffer when there is someone like Dr voodoo that can cure any disease HIV/ CANCER/ HEPATITIS B VIRUS, you can contact his via : firstname.lastname@example.org or WHATSAPP +2348140120719ReplyDelete
I always have cold sores outbreaks when on my periods and they were very terrible, when I went for test the doctor said I had herpes virus. I just want to share a brief testimony of how Dr Sikies completely cured me from herpes virus with his natural medicine. It became a burden to me having outbreaks all time and it was so terrible to look upon while on mirror than going out with it so would rather lock up myself indoors all times of outbreak. I stumbled upon a testimony of someone this Herbal doctor has cured on the internet and took the doctor's email:email@example.com to contact him. I'm completely whole today free from this virus and horrible outbreaks All thanks to Dr Sikies!!ReplyDelete
Here is his website: https://drsikiesherbalcure.weebly.com
You can quickly reach me on via mail:firstname.lastname@example.org
I was a victim of a fake/scammers, but when I saw a post about a loan on how a man who got a loan from the Asson online services, I was overwhelmed and decided to contact them , I just got my loan approved and received my loan within few hours. If you are in need of finance help, don't hesitate to contact Asson Online Services who grants loans at 2% interest rate throughout the world. Apply for your genuine loan at Asson online services and stop wasting time with scam lenders.
just send an email (ASSONSERVICES@GMAIL.COM) Whats-app +1 (443) 222 8529. Thanks Asson online services I'm forever grateful.
I have been suffering from (HERPES) disease for so many years and had constant pain, especially in my knees. During the first year, I had faith in God that I would be healed someday.This disease started to circulate all over my body and I have been taking treatment from my doctor, some weeks ago I came on search on the internet if I could get any information concerning the prevention of this disease, on my search I saw a testimony of someone who has been healed from (Hepatitis B and Cancer) by this Man Dr. Kibaki and she also gave the email address of this man and advise we should contact him for any sickness that he would be of help, so I wrote to Dr. Kibaki telling him about my (HERPES Virus) he told me not to worry that I was going to be cured!! hmm i never believed it,, well after all the procedures and remedy given to me by this man few weeks later I started experiencing changes all over me as the Dr. assured me that I have been cured, after some time i went to my doctor to confirmed if I have been finally healed behold it was TRUE, So friends my advice is if you have such sickness or any other at all You can also reach Dr. Kibaki on his email: email@example.com or call : +1 860 397-2711ReplyDelete
sir I am indeed grateful for the help I will forever recommend you to my friends!!!
Con lăn của bạn rất hấp dẫn, cảm ơn bạn, mời các bạn xem các thông tin Xem trồng răng sứ Ceramill có ưu điểm gì ?ReplyDelete
Hello everyone i am JIM CHEATHAM from SWITZERLAND but live in the united states of america i want to tell the whole world of great Dr Harry herbal mixture i was unhappy ever since my girlfriend back then in college mocked me of having a small penis and weak in bed ,ever since then i have been trying to improve my sex life but all effort failed ..but it got worse when i got married ,my wife is so angry with me and Threatened to leave me if i do not find a way and i love my wife so much so one faithful day i was reading some comments on a blog then i saw a comment of one Mr Tom Sullivan new Orleans testifying of how Dr Harry helped him enlarge his penis and Fertilise his sperm count so i quickly contacted him by his website link https://drharryherbaltempl.wixsite.com/solutiontemple and he got back to me and i did as he said ..to my greatest surprise i got 10 inches within two weeks of using his herbal medicine and now its just 3 weeks i am having 10.5 inches i am so happy now..my wife told me am so good in bed that i almost killed her last night all thanks to him note he also cure sicknesses and diseases like PENIS ENLARGEMENT ERECTILE DYSFUNCTION DIABETES type 1 and type 2 HERPES GENITAL WART LOW SPERM COUNT WEAK ERECTION BREAST ENLARGEMENTPROSTRATE CANCER HIV/AIDS PREMATURE EJACULATION so if you need his help contact him on his email firstname.lastname@example.org website link https://drharryherbaltempl.wixsite.com/solutiontemple or whatsapp him on +2349036417079 thanksReplyDelete
Are you looking to Discount, Monetize, or create an immediate Non Recourse loan against a Leased or Purchased bank instrument such as BG,SBLC and Bank Drafts, We solely deal with real deals, real people and real Leased & Purchased Bank instruments that need real monetization. The Bank SWIFT Network is the Gold Standard that validates that your Leased & Purchased Bank instruments is real and it provides a respected industry platform where guaranteed settlement can be facilitated.ReplyDelete
Our contracts also include the monetizer returning the Leased bank instrument to the Issuing bank 15 days prior to the bank instrument expiration.
Standby Letter of Credit Monetization LTV:
*Leased BG/SBLC Monetization - 65% Non Recourse
*Purchased BG/SBLC Monetization - 90% Non Recourse.
Estimated Completion Time:
*2-3 Days After Instrument Delivery on the SWIFT Networks.
We also have trusted and long term business partners/providers who can facilitate issuance & delivery of bank instruments such as BG,SBLC,LC,DLC and Bank Draft at Lease Price 4% + 2% and Purchase price at 32% + 2% where 2% is agent and brokers commission.
For further enquiries, we can be reached at the information below.
Skype : email@example.com
The greatest Joy in my life today is that i have been cured of Herpes by a Doctor called Dr. Edualekhide, I was infected with HERPES Disease in 2017, i went to many hospitals for cure but there was no solution, so I was thinking how can I get a solution, So that my body can be okay. Until one faithful day as I was browsing on the internet I saw a testimony on how Dr. Edualekhide has helped people in curing Herpes and other diseases, quickly I copied his WhatsApp number so i contacted him for solution for my Herpes disease, So Dr. Edualekhide told me that his going to prepare his herbal medicine for my health which he sent to me, luckily after 2week my Herpes was cured. Dr. Edualekhide is well recognized as one of the best herbalist doctors in Africa, you don't have to be sad anymore or share your tears anymore on this disease when the cure is available. The medicine has NO SIDE EFFECT, There's no special diet when taking the medicine. He also cures ALS, HIV AIDS, CANCER, HPV, DIABETES and lots more.ReplyDelete
Here is his E-mail: firstname.lastname@example.org
You can quickly reach me on via mail: email@example.com
Are you tired of seeking loans and Mortgages, have you been turned down constantly By your banks and other financial institutions, We offer any form of loan to individuals and corporate bodies at low interest rate. If you are interested in taking a loan, feel free to contact us today, We promise to offer you the best services ever. Just give us a try, because a trial will convince you. What are your Financial needs? Do you need a business loan? Do you need a personal loan? Do you want to buy a car? Do you want to refinance? Do you need a mortgage loan? Do you need a huge capital to start off your business proposal or expansion? Have you lost hope and you think there is no way out, and your financial burdens still persists? Contact us (firstname.lastname@example.org)ReplyDelete
This comment has been removed by a blog administrator.ReplyDelete
Expert Funding Inc: ist eine sichere Finanzierungslösung, die alle Arten von Groß-/Kleinunternehmen und Privatkrediten von 5.000 bis 250.000 oder mehr mit einem erschwinglichen Zinssatz von 2%/keine Vor- oder Nachzahlungsstrafen, 24-Stunden-Genehmigung anbietet.
Bitte kontaktieren Sie uns noch heute
per E-Mail: email@example.com
I liked this blog it is so informative for everyone around here, If anyone needs any kind of digital marketing services then Digital marketing in UAE & Pakistan! is the best solution u guys can contact here too from here => contact Us!ReplyDelete
Get the right support service at our QuickBooks Customer Service Phone Number. We can assist you with settling your errors and issues and give you the total QB arrangement that suits your need and prerequisites.ReplyDelete
Do you need a quick long or short term Loan with a relatively low interest rate as low as 3%? We offer business Loan, personal Loan, home Loan, auto Loan,student Loan, debt consolidation Loan e.t.c. no matter your credit score.
* Personal Loans (Secure and Unsecured)
* Business Loans (Secure and Unsecured)
* Consolidation Loan and many more.
Contact US for more information about Loan offer and we will solve your
financial problem. contact us via email: firstname.lastname@example.org
Phone number: +919667837169 (Call/Whats app)
Dr. Mark Thomas
I'm recommending Dr Okuofoh to everyone who has the herpes simplex virus to get the cure from him. I was diagnosed with genital herpes in 2020 and I have been searching and asking questions to see if I could get something to cure the disease because I did not believe what the doctors say that no cure is found yet. I came across a comment on Youtube and the person testify how she was cured of herpes after using Dr Okuofoh herbal medicine. I quickly contact Dr Okuofoh and explain my problem to him and he prepares the herbs and send it to me through UPS and gave me instructions on how to use it and tell me to go for a checkup after usage which I did after two weeks of taken the herbal medicine and my result was NEGATIVE. I waited another month and retested the result was still NEGATIVE and my doctor told me that am completely free from herpes. Am so happy and grateful to Dr Okuofoh for what he has done for me and I will continue to share this with people out there to know that there is a herpes cure can contact Dr Okuofoh by email and Whats App to get the cure from him.ReplyDelete
Call or WhatsApp +2349050141449.
Brot And Bread: Weizenbrötchen - German Everyday Rolls >>>>> Download NowReplyDelete
>>>>> Download Full
Brot And Bread: Weizenbrötchen - German Everyday Rolls >>>>> Download LINK
>>>>> Download Now
Brot And Bread: Weizenbrötchen - German Everyday Rolls >>>>> Download Full
>>>>> Download LINK
Traditional herbal medicines are based on the use of natural remediesReplyDelete
like Herbs and Roots, no special food no lifestyle change to
permanently cure drug resistance diseases. Patients who use this
methods will definitely testify. Though not all are natural and may
contain heavy elements which the kidney finds difficult to filter and
excrete that is why I recommend Dr. Omola
Two years ago I was permanently cured of oral herpes by Dr Omola
Dr Omola herbs are hundred percent natural, no after effect and is
guaranteed many have testified to this whatasapp him on
+2348118116254 and check out his website
If you have heard about QuickBooks, and facing some issue then you can contact atReplyDelete
Quickbooks Customer Service+18555484814