By now, I think it’s safe to say that most of us know of my dear Flo’s fondness for bread. I’ve managed to make fresh bread from time to time to help alleviate his cravings for good German bread that he feels is missing in Singapore.

Last weekend, he requested for some Welmeisterbrotchen aka World Champion Bread Rolls that are often eaten for breakfast in Germany. There weren’t many recipes to go by and the ones that were written in German required sourdough – now I’m keen to learn more about sourdough but that’s for another day. 

I did find a recipe that sounded pretty legit but ended up doing mostly my own thing with fingers, toes, and eyes crossed, that I would somehow be able to churn out a few edible bread rolls.

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I used rye flour, and added lots of whatever seeds I could find in my storage cupboard – toasted sunflower seeds, flaxseeds and poppyseed.

I used a paddle attachment first to mix all the ingredients together, before switching to a dough hook. Of course, you may choose to hand knead the day but I find that I lack the strength and stamina, as well as tabletop space to do that.

Weltmeisterbrotchen (Makes 12 triangular rolls):

300g Bread Flour
200g Dark Rye Flour
8g Dry Instant Yeast
5g Fine Salt
18g Sunflower Oil
50g Toasted Sunflower Seeds 
30g Poppy Seeds
30g Flaxseeds
40g Wheatgerm
200g Plain Greek Yoghurt
180-220g Lukewarm Water

Toppings:
50g Toasted Sunflower Seeds
20g Poppy Seeds

  1. Combine all the ingredients together and add just enough water to create a smooth, slightly tacky dough. 
  2. On low speed with a dough hook, knead dough for 5-10min – no more than 10min or the dough will over knead. 
  3. Place dough in a greased bowl and cover with a damp towel or clingfilm. Allow to prove for about 1 hour or until double in size. 
  4. Punch down dough and place over a layer of sunflower seeds. Roll the dough out into a circle and top with poppy seeds. Continue to roll it until it reached about 1.5-2cm in height – about 25cm diameter. Then cut into 12 pieces. 
  5. Place the cut dough onto a lined baking tray and allow to prove a further 30-60min or until 3-4cm in height. 
  6. Preheat over to 250deg C. When the dough has proved, place them into the oven and pour a cup of boiling water onto the metal tray base to create steam and form a crust on the rolls. Bake for 10min before lowering the oven temperature to 210deg C to bake a further 10min.
  7. Remove from oven and cool. 

Essentially what you get is a bread roll with sunflower seeds on its base and poppy seeds covering its top. The flavour of the rye is lovely and malty although if you prefer your breads to have a more neutral flavour, you can substitute it with wholemeal flour.


Flo was so keen to try these that not long after they were out of the oven, he requested to have a half with none other than a nice coat of Nutella. And upon biting into it, he groaned in contentment and gave me his two thumbs up.


In the spirit of sharing the love, we gave some to Mum and Dad, and also invited our favourite friends, Alex and Amanda round for a Sunday lunch of cold cuts and cheese.

There’s nothing quite like being able to enjoy bread made from home, knowing that the rolls were not only made with love, but also full of wholesome goodness. To be able to share with with close friends and family only made the eating even more delightful.

I’m glad that these Weltmeisterbrotchen turned out well although I’m sure they are still not like the real deal. Hence, this recipe has been stamped with the Singapore flag! I’ve now got my eye on another bread recipe I’d like to try and if all goes well, I’ll definitely come running to share it with you!

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One thought on “Ultimate Weltmeisterbrotchen. Singapore Style.

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