A Stir The Pots Post

Bread fur Herr Süpke

by | Mar 1, 2012 | Bread, Soakers

In German, "noch einmal" means "again," and serves as a common request for more beer at a bar. Tradition has you ordering a round just before running low. Today, it's "noch einmal" one more rye bread, seeing as how I over-ordered rye chops on my latest Bob's Red Mill order for difficult-to-find rye grain. Loving the bread as well as the grain,I wanted to visit bäcker Wolfgang Süpke, who serves as inspiration for a classic Rheinische's schwartzbrot or Rhine Black bread.

Googling is the only way I can manage to translate some sort of managable mangling of German bread formulas, so it's hit or miss as I follow my instincts through the maze of terms and types of grains involved.

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Brüstück ("old" bread soaker)

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 Herr Süpke say's this is the "Queen" of grain bread, though seemingly simple, I'll say noch einmal, till I get it just right!

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4 Comments

  1. Evi

    Doesn’t look too bad, your Schwarzbrot. Just send an email if you need any help translating recipes of the admired Bäcke Süpke. German foodbloggers are a bunch of nice people, or so I heard. 😉

    Reply
  2. Jeremy

    Evi,
    Danke, though I was born in Karlshrue, I lost my German having moved here in Amerika when I was a kid. Fortunately I had Herr Süpke message me some pointers…still bread, at least German bread can be a technical nightmare without sufficiently understanding the language of the land and the brot!

    Reply
  3. Evi

    Jeremy, what about some journeyman weeks in Germany? 😉

    Reply

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