European Stars and Stripes (Newspaper) - May 15, 1992, Darmstadt, Hesse X the Fine Art of German bread making after 30 years in Frankfurt Wilhelm and Marion Glen Are taking their baking skills to California by de Reavis staff writer Given americans penchant for enriched White bread it May not be a Surprise that a German bakery took first prize in a recent san Francisco bread bake off. But Wilhelm and Marion Glen of Frankfurt Don t look at it that Way. They scoff at the suggestion that they were taking Candy from babes. Quot How misinformed you Are american Bakers make fantastic bread you can get better bread in California than in Frankfurt. The american Bakers have banned All chemicals and ready mixes from their recipes and turn out a marvelous product Quot Marion Glen said. Her husband Wilhelm Glen said the amazing thing to him was that the american Bakers were All self taught. Quot they re fascinating men a rough and earthy and they All have the will and the Good taste to make amazing breads Quot he said. There a no arguing with the Glens. They know better. They flew to san Francisco with flour in their hair and walked off with a first place in Competition with 75 Northern California Bakers and 18 from Germany France Italy and Switzerland. The Glens said the organizer of the event held twice so far is French born Rodnay Zaks editor of gourmet Magazine Bay foods. Judging was divided among bakery breads and restaurant breads. Bakery bread categories were sour wheat Sweet wheat Rye specially and seeded. The restaurant breads were judged in four categories Sweet wheat sour wheat Rye and specially. The Glens took first place in the specially category with their Quot seven Grain bread Quot 7 Korn Brot. They also placed first and third in the Rye category with their Quot North frisian Hallig bread Quot and their Quot Welsh full Kernel Rye Quot and third place in the sour wheat category with their Quot full Kernel a Quot Hallig Quot is one of those Small islands of the Northern coast of Germany which gets separated from the Mainland at High tide. The Glens have been in the bread business for 30 years. They switched to macrobiotic breads 24 years ago when their son came Down with severe allergies. Quot we began grinding our own flour and it helped him immensely. We sold it to our customers and the demand grew with the increase of health awareness Quot Marion Glen said. The Gleue a bakery became a favorite with the German health and gourmet magazines. At one Point a health food Chain placed an order for six tons of bread every two weeks. The Glens had to pass on that offer. Quot there Are Only two of us in the bakery. It have been possible to turn out that much bread in the Quality we demand Quot Wilhelm Glen said. Obviously there is More to Gleue a bread than the usual water flour a Pinch of Salt and a few spices. Quot our special flour mixture and our spices Are our secret which counts for our Success Quot Glen said. The Glens Are so impressed with their California experience that they re convinced there s a future there for them. Quot we plan to move there at the end of the year. The shop will close Here and there s no one to continue our tradition. We plan to work in California As bakery consultants. My husband is allergic to flour and he must Stop working for health reasons Quot Marion Glen said. Their shop at Koblenzer Strasse 7, is open from tuesday through Friday from 8 . To 1 30 . And from 3 . To 6 30 . Koblenzer Straede is on the working class Side of Frankfurt. It s not a boutique area where one would expect such a shop. It s the part of town that has become a melange of european immigrants students from around the world and a Many newcomers from the moslem world. Nevertheless business could t be better according to the Glens. People come from All Over the City and one out of town lady even sends her chauffeur to pick up her bread every week. A the sadness of closing the shop Here and not seeing our old customers is softened by the anxiety and Joy of facing a different Challenge in California next year a Marion Glen said. Page 14 a the stars and stripes Marion Glen at work above in her tiny Frankfurt Bakary. At left aha Arranga Braad a a baked in a can Quot which Elvaa it a Long half life without preservatives. The Leua intend to Taka their bread making Art to California. A amps photos by Dave Aldio t he Glens would t part with the Quot secret Quot recipes for their award winning specialities but they offered some they said were nearly As Good. Wilhelm Glen displays one of his specialities Hall Lobrot whole wheat bread 8v4 cups of Ungrund wheat or whole wheat flour 2 Tala. Aalt 6 packets of yeast or 1v4 of. Of fresh yeast v4 cup Honey 1. Grind the wheat yourself or take it to a health shop for grinding if possible. Otherwise use packaged flour 2. Mix flour and Salt. 3. Heap the mixture in the Middle of the table indent in Middle and add the yeast after breaking it into Fine crumbs. 4. Add the Honey. 5. Slowly add up to 1 it it cups of warm water. 6. Work the dough by hand making sure the yeast is dissolved until dough is medium firm. 7. Roll dough for six or seven minutes until it becomes smooth. 8. Cover with Napkin and let sit for 20 minutes. 9. Divide dough into three or four parts and place in bread holds. 10. Cover holds with cloth and allow to sit for half an hour. 11. Brush top with warm water and make a couple of slits into top of dough about Vii Inch deep or one Long Slit the length of loaf. 12. Pre heat oven about 25 minutes. If you have a hot air oven do not pre heat. 13. Bake bread for 55 to 60 minutes at 350 degrees whole wheat fruit cake you can bake a cake with the same Basic dough Only a few additions Are required. 1. Take half the bread dough mix into it % cup of Sunflower Oil and an additional it cup of Honey 2. Knead until smooth and add any dried fruit you wish apricots sultans bananas dates Etc. 3. Shape into Oblong and put into Mold 3. Bake for 60 to 70 minutes at 350 degrees but after 30-35 minutes cover with aluminium foil to prevent blackening. Bread and cake can be kept in the Freezer up to four months if sealed in plastic bags. The stars and stripes a Page 15
