Linzerbrot
(Linzer Bread) Recipe

Origin: Germany Period: Traditional

Ingredients:

2 1/4 tsp active, dried, yeast
420g strong bread flour
50g rye flour
65g sugar
3/4 tsp cinnamon
3/4 tsp salt
100g walnuts, chopped
300ml water

Linzerbrot
(Linzer Bread) Preparation:

Method:

Take 50ml of the water and heat to lukewarm (blood heat). Add a 1/2 tsp of sugar and stir in he yeast then set aside to activate ina warm place for 10 minutes. In the meantime, sift together the bread flour, ry flour, cinnamon and salt in a bowl. Mix in th sugar and walnuts.

Form a well in the centre then pour in the water and yeast mixture. Stir combine and bring the mixtur together as a dough. Turn onto a lightly-floured work surace then knead thoroughly for at least 10 minutes. Turn the dough into a greased bowl, turn to coat then cover and set aside in a warm place for 90 minutes, or until doubled in volume.

Afte this time knock the dough back and either shape into loaves or turn into aof tins (filling no more than 3/4 full). Set aside to rise for 40 minutes then place in an oven pre-heated to 180°C and bake for about 40 minutes, or until thoroughly cooked through. The bread is ready when it sounds hollow as you tap it on its base. Allow to cool before slicing and serving.

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Welcome to the Celtnet Recipes Page for Linzer Bread

Linzerbrot(Linzer Bread) Recipe

Origin: Germany Period: Traditional

Ingredients:

Linzerbrot(Linzer Bread) Preparation:

Method:

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