GERMAN FOOD RECIPE RECIPES

Steps:

• In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
• Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
• Add to dry mixture.
• Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
• Beat 3 minutes at high speed.
• Then by hand, stir in enough rye flour to make a soft dough.
• Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
• **Cover, and let rest 20 minutes.
• Punch down dough.
• Divide in half.
• Shape into 2 round or oval loaves on greased baking sheets.
• Brush with small amount of cooking oil.
• Slash tops with knife.
• Cover; let rise until double (45-60 minutes).
• Bake at 400 degrees for 25-30 minutes.
• Remove from baking sheets, place on racks to cool.
• **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
• Proceed with the recipe as stated.

Steps:

• The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making is: for 2 parts fruit you need 1 part sugar and approximately 3 cups Rum.
• Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.
• Add half of weight sugar, mix and let stand for about 1 hour. Fill fruit into your Rumtopf and add as much Rum, so that fruit are completely (fingerbreadth) covered.
• Close Rumtopf and set aside in a cool place.
• Repeat these steps with other fruit "until" your Rumtopf is completely filled or fresh fruit season is over.
• Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.
• After you have added the last "layer" fruit, sugar and Rum let stand for about 6 weeks. Enjoy.
• NOTE: 1-step preparation. Use any kind of fruit you like. Use a good mixture of different fresh and ripe fruits. Prepare them as describe above. After you have put them into the Rumtopf cover them with Rum. The Rumtopf should be completely filled. Let stand for 6 weeks. Enjoy.
• NOTE: let stand at least for 6 weeks or even more. And keep the Rumtopf always in a cool place.
• NOTE on fruit: you can use almost any fruit, but use a mixture of different ones like stone fruit (plums, peaches, nectarines, cherries), berries (strawberries, gooseberries, cranberries, grape wine, and others), you can use figs, apples, pears. Just keep in mind that the fruit will be in the Rum for a long time, so the fruit should be firm enough.
• Number of servings can not be given. Time to make includes time until first use.