German Rye Bread

1 teaspoon salt

3 1/2 cups warm water

1 package dry yeast

3 cups rye and wheat flour

Mix and cover in  large bowl.  Let rise 1 hour.

Add:

31/2 cups rye flour

3 1/2 cups white flour

Put on floured board knead well and divide into 3 parts.  Shape and put into pans, greased and floured with the rye flour.  Let rise 1 hour.  Bake 1 hour at 350 degrees.  Remove from pans to cool.

German Apple Cake

1 1/4 sticks margarine

2/3 cup sugar

rind of 1 lemon

1 1/2 cups flour

1 teaspoon baking

pinch of salt

2 eggs

1 pound apples

1 teaspoon vanilla aroma

Cream butter and sugar add eggs and lemon rind.  Add  vanilla aroma, salt, flour and baking powder.  Grease bottom of springform; fill in dough.  Peel apples, cut in quarters, cut upper part superficially and put on batter.  (Sprinkle lightly with raisins, if you like.)  Cover springform with foil so that apples stay juicy.  bake for 40 minutes at 375 degrees.  Take foil off bake 10 minutes.  Sprinkle with sugar-cinnamon mixture.  Makes 12 servings.

German Pretzels

1 pound butter, melted and cooled

1 pint sour cream

1/4 cup milk or cream

3/4 cup sugar

6 cups regular flour, unsifted

1 teaspoon baking soda

4 teaspoons baking powder

1 teaspoon salt

4 egg yolks, beaten, for topping

Sift dry ingredients into large bowl.  Combine cooled butter, sour cream and milk and add to dry ingredients.  Mix well.  Divide dough in half, roll each  portion out on floured board, about 1/2 inch thick.  Cut into strips and shape into semi-circles.  Brush with beaten egg yolk and sprinkle with sugar.  Bake on ungreased cookie sheet at 325 degrees, about 20 minutes.  When cool, sprinkle with powdered sugar.

 Photo Credit  By Dave Bonta (Flickr: eye of the bread) [CC-BY-SA-2.0 (http://creativecommons.org/license