{"product_id":"frankisches-brotgewurz","title":"Franconian bread spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFranconian bread spice, a traditional workshop blend for sourdough and rye bread\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFranconian bread spice is a traditional spice blend from our workshop in Klingenberg am Main. The carefully balanced composition of coriander seeds, caraway, fennel seed, mace, celery seed, star anise, cumin and cardamom gives sourdough breads, rye breads and savoury baked goods the characteristic Franconian bread character: warm, aromatic and with an unobtrusive seasoning.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA level teaspoon is enough for around 500 g of flour, ideal for sourdough bread, farmhouse bread, rye mixed bread and savoury baked goods. The bread spice can be worked directly into the dough or scattered as a topping on the shaped bread before baking. Also for savoury crackers, grissini, cheese pastries and pretzel sticks, wherever a warm, aromatic bread seasoning is wanted.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e In the dough the blend works subtly, while as a topping before baking it unfolds a noticeably more intense aroma. If you like it stronger, briefly crush the seeds fresh in a mortar just before kneading.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Franconian sourdough bread\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA savoury, characterful everyday bread with a robust rye note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 1 loaf:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e450 g rye flour, 50 g wheat flour\u003c\/li\u003e\n\u003cli\u003e150 g active sourdough\u003c\/li\u003e\n\u003cli\u003e300 ml water\u003c\/li\u003e\n\u003cli\u003e10 g salt\u003c\/li\u003e\n\u003cli\u003e1 level tsp Franconian bread spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix all the ingredients into a dough and let it prove in a cool place for twelve hours. Shape the dough, place it in a proofing basket and let it rest again briefly. Bake at 230 °C with a little steam for 45 minutes, until the bread sounds hollow when tapped. Let it cool completely before slicing.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCoriander seeds and caraway form the classic bread-spice foundation, while fennel seed and star anise bring the sweetish anise warmth. Cumin and cardamom add depth, mace a fine nutmeg note, and celery seed the savoury edge that defines Franconian bread.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA bread-spice blend with coriander, caraway, fennel, mace, celery seed, star anise and cardamom\u003c\/li\u003e\n\u003cli\u003eWarm and aromatic with a subtle anise note\u003c\/li\u003e\n\u003cli\u003eFor sourdough bread, rye bread, farmhouse bread and savoury baked goods\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn the same style, our \u003ca href=\"\/en\/products\/butterbrot-gewuerz-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebread-and-butter spice\u003c\/strong\u003e\u003c\/a\u003e and the mild \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e. A classic with the Franconian snack platter: \u003ca href=\"\/en\/products\/foersters-vesper\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's Vesper\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/forsters-geheimnis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster's Secret\u003c\/strong\u003e\u003c\/a\u003e game mett. On fresh bread with butter, a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e or a few corns of \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is bread spice?\u003c\/strong\u003e\u003cbr\u003e\nBread spice is a blend of classic bread spices like caraway, coriander and fennel, traditionally used in rye and sourdough breads. The Franconian bread spice follows the regional Franconian recipe and additionally contains mace, star anise and cardamom for a slightly more complex, warmer note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow much bread spice do I use?\u003c\/strong\u003e\u003cbr\u003e\nA level teaspoon (about 3 to 4 g) per 500 g of flour is a good guide. In the dough it gives a subtle seasoning, scattered as a topping it unfolds a more intense aroma while baking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I also use the bread spice outside of bread?\u003c\/strong\u003e\u003cbr\u003e\nYes, a pinch in lentil stew, in pumpkin soup or in a cabbage marinade gives these dishes a warm, lightly anise-like depth. Also very aromatic scattered over cheese pastries and grissini.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is bread spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bread spice is a blend of classic bread spices like caraway, coriander and fennel, traditionally used in rye and sourdough breads. The Franconian bread spice follows the regional Franconian recipe and additionally contains mace, star anise and cardamom for a slightly more complex, warmer note.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much bread spice do I use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A level teaspoon (about 3 to 4 g) per 500 g of flour is a good guide. In the dough it gives a subtle seasoning, scattered as a topping it unfolds a more intense aroma while baking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use the bread spice outside of bread?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, a pinch in lentil stew, in pumpkin soup or in a cabbage marinade gives these dishes a warm, lightly anise-like depth. Also very aromatic scattered over cheese pastries and grissini.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564828791050,"sku":"30784","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/fraenkisches-brotgewuerz-376256.jpg?v=1738084122","url":"https:\/\/altesgewuerzamt.live\/en\/products\/frankisches-brotgewurz","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}