European Stars And Stripes (Newspaper) - July 17, 1986, Darmstadt, Hesse                                To oiled bowl in lil ii a Spain until double or about one to i i hours. When risen punch Down again knead for a minute my Divide the dough kneading into in loaves and place them in two buttered 9-by-5-bv-.1 Inch bread pans. This dough May also be formed into two found free form loaves and placed on a buttered baking Sheet. Set in a  place t Over and Lei Rise again for about one hour. Meanwhile preheat oven to j50 degrees. When bread has risen Brush top of loaves with Gle bake for 45 minutes in an hour Eming for Don new. To lest remove bread from pan and Knock Bottom of loaf a Welt baked inn will sound hollow remove to wire rack to Cool and Glare again. Yield 2 loaves. Oat and wheat bread 2 to 3 cups rolled Oats regular not instant 3 cups lukewarm water 2 Tablespoons Active dry yeast or two % ounce packages v cup plus 1 Tablespoon molasses 1 Tablespoon Salt to cup vegetable Oil 1 egg slightly beaten 6 to 6 i cups whole wheat flour preferably Stone ground 1 egg Yolk mixed with one Tablespoon water for Glaze optional prepare two cups oat flour by grinding the Oats in either a blender or a food processor grinding about one cup of Oats at a time. The amount of Lour obtained will vary accor Dirig to the Brand of Oats used. Set aside. In a Large measuring cup or Small mixing bowl Combine halt a cup lukewarm water yeast and one Tablespoon molasses. Stir then set aside to prove knead to know or about five minutes Illo Vink in Bubble and foam. In a Lar e mix info bowl Combine  2vi cups water half a cup molasses Silt. Oil ind egr. Add lit  Milure and stir until Well combined.  flour and sir vigorously 200 to 300 strokes. Add Oal Lour ind mix Wal. Cup by cup add 4 cups  flour mixing Well after  audit run. Turn  lightly Fluxrud Board and in cd Well for about 10 minutes adding additional flour if needed to keep the dough from being too Slit by. Tit dough will to soft and slightly Sticky. Place in ,1 , Oil d bowl cover with a loth Mil let Rise in a warm plan1 until double in bulk of in but one to a hours when risen punch Down Divide due fish kneading into two toasts placing in two buttered 1.by-5-by-3 Inch bread pans. Set in a warm plate liver and let Rise  for about one hour. Meanwhile preheat oven to 350 degrees. When Broad has risen Bruch lop of loaves with Glare bake for 45 minutes to an hour testing for oneness. Remove to wire rack to Cool glazing again. Yield 2 loaves. Wheat bread 2vi cups lukewarm water 2 Tablespoons Active dry yeast or two i ounce packages a cup molasses 1 Tablespoon Salt i cup vegetable Oil 3 eggs slightly beaten 1 cup skim milk powder or / cup skim milk powder plus 2 Tablespoons soy milk powder b to 9 cups whole wheat flour preferably Stone round 1 egg Yolk mixed with 1 Tablespoon water for Glaze optional in n  measuring Cupar  Liol Combine , it it ind . Sir inc ii Sot aside to prove for about five minute allowing to Bubble irl mixing Imol in Bini ii sail Oil Erk ind dry Ali powder. A it i"1 vim min lure ind sir until Well  in tips n flour Mil sir vigorously 2 111 in us Simla so Devi Lup Llu gluten. Add  More cups of Allouf i up Liy Tup Ini Xiii Well after each  onto lightly floured  ind  Well a about in minutes adding flour is needed to keep the dough from being very Sticky. Place in a Large oiled bowl cover with a cloth and Lei Rise in a warm place until double in bulk or about one to 1 it hours. When risen lest punch Down Kne id for a minute and return to oiled bowl to lot Rise again and until double or about one hour. When risen punch Down knead for a minute and Divide dough kneading into two loaves and placing in two buttered 9-by-5-by-3-Inch bread pans. Set in a warm place cover and let Rise again for about one hour. Meanwhile preheat oven to 350degree4. When bread has risen Brush top of loaves with Glare bake for 45 minutes loan hour testing for closeness. Remove to wire rack to coot glazing again. Yield 2 loaves. Aun u Rakip n guide to those wonderful German breads Thow of us. Who Art fortunate enough to be Tivi Gand Wor Fong in Germany Aro usually familiar with the  of bread that most bakeries offer. But if you re like most people can t gel part ordering a Beer in the native. Language you probably peer Over the counter and Point to anything that look Good or familiar. Well if you % this list and put a in your purse or Wallet you St might have to Point but at least you la know what you re pointing  "  directly translated inti weds up to wheat bread Butin reality it is Whit americans. Call Whitebread .11 i made Almutt Zadush Ejov of while wheat four by Law a Mih Mutt Oiso percent and includes Long and Mcnuty loaves. Special torn include the French Baguette. Toast but bread for toasting and Brutchen Rolls.  bread of mixed wheat and i Yenour with  More of the former  the most widely purchased bread in Germany has More Rye than wheat by Law Al least 51 percent. Both of these muted breads Are made with either a sourdough . By ii Are commonly sold under different names according to the Region to Sis me places for example  might be known As land rot. Bread made of bruised or shredded whole a feat and nearly always ,. Marketed under the name of cum. A a us bread is made of Sweet unsalted dough. Welz Evott Dombrot this is bread Oriade of cracked wheat with the bran Husk included.  made the same Way using Rye flour. Roggenbrodt often called Baue Brot Farmer s bread this is a heavy spa dough Rye made without yeast.  this is a sourdough bread of milled whole Rye baked for a relatively Long time at a Low temperature. Varieties Are known As  Black bread and Pumpernickel. The utter is generally sold thinly sliced and wrapped in foil. Spec Albrat the designation of special indicates a bread that was  using special equipment or made with he addition of special Ngn Ialenti or made with Ole Fahari a generally used flours or baking methods the Jieu known of the special breads Are Cramoix Butten Nuch Buttermilk Fth rpm Ete and i Olbrot diet bread the latter Indus Amree bread gluten free bread and bread for diabetics containing at least 30 percent fewer carbohydrates than comparable bread. A i. Steinmetz Boot this is a bread from carefully hulled Rye arid or wheat kernels. The hulled j kernels cantle ground to any fineness a Tver a. 1 Waif he i � some Teristi Strong la a h baked Jet either Square or Rounel Fonda.  this is a Type of Rye whote Kentel  e flour i Dudei cracked wheat or Ryei the starch turns to sugar and caramelized during the baking imparting Sweel aromatic flavor and Brown colouring. Is Momm this also is a Type of wheat or by i whole Kernel bread. The Grain kernels a allowed to swell and an without hulling Are crushed into a Mushy dough sourdough or year is Anthe Jayes Are baked in Al a c"T-1 Resul to a dark crust Teu bread with a fld aft a ski limb Fol this is a bread either   flour with added wheat Gelmor kernels. Wheat flour generally con Valru j to 3 percent Keme. This tour contains 10 percent.  a a Brittle Flat bread a Ilief cracked wheat or Rye flour in h made with either sourdough . Generally sold by the Box it t a favorite in Scandinavia where there Are 30 different types available Toa Olbrot most similar to the supermarket american White bread this Toast bread b made with extra fat sugar and even milk powder. The ingredients account for the Browning and Aroma upon toasting. Normal bread generally become hard on toasting. This bread though of Cimic i i Uji ii Ippi a remains soft Ana elastic within lug Crisp outside. July 17, Isufi Tori put Lagaine body Huml