John Myers
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Silesian Gingerbread
The perfect silesian gingerbread recipe with a picture and simple step-by-step instructions.
Silesian gingerbread:
- 250 g Wheat flour
- 275 g Rye flour
- 50 g Liquid butter
- 1 piece Egg
- 5 g Neunerlei – gingerbread spice mix, z. B. in m. KB
- 1 tsp Fennel seeds
- 125 g Bee honey
- 125 g Sugar
Propellant:
- 2 Msp Deer horn salt
- 4 Msp Potash
dissolve:
- 0,25 l Water hot
Release agent:
- 1 tbsp Oil
Dough mass:
- Mix the flour, the spices and the egg in a mixing bowl, dissolve the sugar, the honey and the leavening agent in the hot water and knead everything into a dough, a light brown dough is created. The oil is used as a separating agent so that the lump that forms in the bowl through stirring and kneading dissolves. Finally shape it into a dense ball.
Storage dough rest:
- Leave the dough ball covered with a kitchen towel in a bowl for at least one day up to a month. Approximately twice a week, the dough can also be worked over with small additions of either honey, flour or spices. To do this, roll out the dough a little on a work surface, sprinkle it and roll it up. Always cut off small pieces and knead again and shape again to form a ball of dough and then store in a cool place for a while, etc.
- Roll out the dough on baking paper and cut out figures with molds or a knife. Then cover with your own baking ingredients, brush with icing or couverture.
Baking time:
- Place the dough pieces on a tray with release paper and bake for 20 minutes at 180 ° C in the electric oven.
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