Cecilienhof Vollkornbrot - The Bread to Honor the Potsdam Conference
In September I offered this challenge to my fellow TFLers: to recreate an ancient grain bread I had enjoyed during my recent stay in Potsdam, in Cecilienhof Palace, where Churchill, Truman and Stalin met for the Potsdam Conference.
Several of you rose to the occasion, and came up with your own versions of this interesting bread.
Inspired by all this activity I sat down with my Breadstorm program to create my own formula. Except for the emmer, I had all the ingredients from the list in my pantry.
The bread turned out to be one of the best loaves I ever made, we absolutely LOVED it! Whether it was the complexity of the ingredients, or just an optimal process to develop and marry the different flavors I can't say.
Here you find my post with my formula and the links to all TFL friends' who took the challenge.
Thanks, Janet, DBM, Brian, Jürgen and Ian for your enthusiasm!
Comments
I am running low on my 2nd bake of this and will definitely try your formula for my third 'dark side' bake. It looks delicious!
Best regards, Brian
It will be fun to try everybody's recipe.
I'm considering selling this bread, too. It will cost a bit more than my other breads, but I'm sure people will like it.
Happy baking,
Karin
and I am using your picture of the cecilienhof bread bar as a model for presenting bread at my tasting tomorrow. -Varda
I thought it looked very appetizing and attractive, too - the first time I saw a bread buffet like that in a restaurant.
Karin
Thank you again for this very inspiring challenge
Juergen
for participating. It seems that everybody really got a kick out of it.
Karin
It has to be one of the best tasting breads of all time in my book if yours is at all like mine turned out, Just delicious bread that one will have to make again and again - and very healthy and nutritious too.
Thanks again for the challenge and
Happy Baking
Who would have thought that so much fun and enjoyment came out of this.
And, you can imagine, the Schlosshotel Cecilienhof "liked" it when I posted a link on their FB page :)
Karin
That's a beauty, Karin! And quite a challenge, too. I've finally scrounged up the ingredients and plan to take a crack at this sometime in the next few weeks. Now that the weather has cooled here it's time to get out the Pullman pan and get back to some long, slow bakes. This is the perfect bread to start off the season. Here's hoping it turns out half as good as yours!
Marcus
Indeed, and I'm sure it will turn out nice, Marcus. Please let me know when you made it, and I will include a link and photo in my post.
Karin
I want a slice so badly... I'm impressed that you were able to incorporate that many ingredients into your dough. There's no way can I get even a quarter of the materials in the original ingredient list. They're not available and/or too costly. Still, I'd like to try.
Best wishes and jolly baking,
Zita
it with the ingredients you can get, and add something else you can think of to make it your own. I will be happy to include your take on it, too.
It's just fun (and no baking badly! :)
Karin