Knackebrot German Crispy Bread Recipes

KNACKEBROT (GERMAN CRISPY BREAD)

Knackebrot (German Crispy Bread) image

Knackebrot is a hard, cracker-like bread from Germany. Tastes GREAT with cream cheese and syrup or a slice of ham! After spending the summer in Germany, I came back missing this great treat, and decided to find out a way of making it myself. Here's a recipe I found on a German site:

Provided by Beckers99

Categories Breads

Time 35m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups whole grain wheat flour (300g)
3 -4 tablespoons sesame seeds (30g)
2 tablespoons butter (30g)
1 cup milk (250 mL)
1 teaspoon salt
1 tablespoon baking powder

Steps:

Mix and knead all ingredients throughly.
Spread and roll dough thinly on a greased cookie sheet (only about 1/8th of an inch thick).
Spread sesame seeds evenly on top of dough, and roll with rolling pin again to make sure seeds stick to the dough.
Cut into rectangles (about the size of graham crackers), and make holes evenly with a fork.
Bake for 20 minutes at 425 F (220 C).
When done, don't put bread in any closed container, or it will get soft!

Nutrition Facts : Calories 76.9, Fat 2.5, SaturatedFat 1.1, Cholesterol 4.8, Sodium 185.8, Carbohydrate 11.9, Fiber 2, Sugar 0.1, Protein 2.7

SCHNITZBROT (GERMAN CHRISTMAS BREAD)

Schnitzbrot (German Christmas Bread) image

The name of this bread is pronounced 'shnits brote.' It's a wonderful dark, fruity bread that can be dusted with powdered sugar. Age the loaves 3 days before slicing them, and serve with butter.

Provided by LISARAIN2

Categories Bread Yeast Bread Recipes

Time P3DT4h55m

Yield 24

Number Of Ingredients 14

Ingredients

1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) envelopes active dry yeast
2 tablespoons white sugar
3 cups all-purpose flour
1 ½ cups prune juice
1 (9 ounce) package condensed mincemeat
2 cups prunes, pitted and chopped
½ cup butter, softened
1 cup black raisins
1 cup walnuts, chopped
1 cup brown sugar, packed
2 teaspoons salt
7 cups all-purpose flour
3 teaspoons butter

Steps:

Grease a large bowl. Lightly grease three 5 x 9-inch loaf pans.
Pour the warm water into a large mixing bowl, and stir in the yeast until dissolved. Allow to rest until the mixture becomes creamy, about 15 minutes. Stir in 2 tablespoons of white sugar and 3 cups of flour until evenly blended.
Pour the prune juice into a pan, and stir in the condensed mincemeat. Bring the mixture to a boil over medium heat, stirring occasionally, and cook 1 minute at a rolling boil. Remove from the heat, and stir in the prunes, butter, raisins, walnuts, brown sugar, and salt. Combine the prune mixture with the yeast mixture in the mixing bowl. Gradually stir in the flour, 1 cup at a time, until well blended to make a moist dough. Turn out onto a floured board, and knead in any remaining flour to make 9 cups. Gather dough into a ball and place into greased bowl. Cover with a cloth, and place in a warm place until doubled in size, about 1 1/2 hours.
Punch down dough, knead lightly on a floured board, and return to the bowl. Allow to rise again, about 1 hour.
Turn dough out onto a floured board. Punch down and shape into 3 loaves. Place each loaf into a prepared loaf pan. Lightly grease tops of each loaf with1 teaspoon butter. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
Preheat oven to 300 degrees F (150 degrees C).
Bake in preheated oven for 1 hour. Lower heat to 250 degrees F (120 degrees C), and bake 1/2 hour more. Remove from pans, and cool on racks.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 75.9 g, Cholesterol 11.5 mg, Fat 8.3 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 3.1 g, Sodium 287 mg, Sugar 30.1 g

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