{"product_id":"klingenberger-brotgewuerz","title":"Klingenberg Bread Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eKlingenberg bread spice, a Franconian blend for sourdough and farmhouse bread\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKlingenberg bread spice is the blend with the strongest connection to home in our workshop. We compose it right by the Main from Churfranken fennel seed, coriander and caraway plus anise – regionally sourced, finely ground and dosed so that no aroma drowns out another. The profile: warm-anise, with an earthy caraway base note and the typical Franconian restraint.\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\u003eKlingenberg bread spice is the classic for rye, mixed and wholemeal bread: per 500 g flour you work a level tablespoon into the dough. Before baking you can scatter it over pretzel dough or lye pastry, and into bread spreads of dripping, herb quark or cream cheese you stir half a teaspoon per 250 g. A farmhouse soup or a hearty lentil stew also gains a warm-anise depth from it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e always mix bread spice with the flour first, don't add it only to the finished dough. Otherwise it spreads unevenly and the caraway notes clump.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Franconian farmhouse bread with sourdough\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA robust loaf with a long cold prove – the flavour highlight for any bread oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for one loaf (approx. 1.2 kg):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400 g rye flour 1150, 300 g wheat flour 1050\u003c\/li\u003e\n\u003cli\u003e150 g active rye sourdough, 480 ml lukewarm water\u003c\/li\u003e\n\u003cli\u003e2 tbsp Klingenberg bread spice\u003c\/li\u003e\n\u003cli\u003e14 g \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix the flours, bread spice and salt. Add the sourdough, water and walnut oil and knead for eight to ten minutes. Let the dough rest covered for 60 minutes, stretch and fold once, then rest another 60 minutes. Afterwards let it prove in a floured proving basket for 12 to 14 hours in the fridge. Start baking with steam at 250 °C (10 minutes), then reduce to 210 °C and finish baking for 40 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this bread spice?\u003c\/strong\u003e The regional seeds from Churfranken develop their full aroma in the bread dough only during the long cold prove – something industrial mass-produced goods don't have. A dollop of \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e goes with it.\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, caraway and fennel seed form the Franconian backbone, while anise and star anise bring the sweetly warm anise note. Mace, cumin and cardamom round the blend off with fine spice, and a trace of celery seed adds a savoury depth. All seeds are finely ground so they spread evenly through the dough.\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\u003eRegional seeds from Churfranken, finely ground\u003c\/li\u003e\n\u003cli\u003eA classic Franconian profile: warm, anise, earthy\u003c\/li\u003e\n\u003cli\u003eVersatile for bread, pastry, spreads and quark\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\u003eFor comparison and variation: the alpine \u003ca href=\"\/en\/products\/tiroler-brotgewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTyrolean bread spice\u003c\/strong\u003e\u003c\/a\u003e with fenugreek and mountain herbs. With freshly baked bread, a splash of \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e on olive oil. For the hearty dripping variant, stir in \u003ca href=\"\/en\/products\/wuerzpaste-umami\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eumami seasoning paste\u003c\/strong\u003e\u003c\/a\u003e. If you like bread with cheese, add a dollop of \u003ca href=\"\/en\/products\/spreewalder-meerrettich\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpreewald horseradish\u003c\/strong\u003e\u003c\/a\u003e. And a dash of \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e makes every bread aroma rounder. 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\u003eHow does Klingenberg differ from Tyrolean bread spice?\u003c\/strong\u003e\u003cbr\u003e\nThe Franconian one is anise-forward and milder. The \u003ca href=\"\/en\/products\/tiroler-brotgewurz\" style=\"text-decoration: underline;\"\u003eTyrolean bread spice\u003c\/a\u003e additionally relies on fenugreek and mountain herbs, making it stronger and more alpine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I also use it in yeast dough?\u003c\/strong\u003e\u003cbr\u003e\nYes, half a teaspoon per 500 g flour is enough. More overpowers the yeast note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e\u003cbr\u003e\nStored dry and dark for at least 24 months. After opening, best used up within a year.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat to do if the bread tastes too caraway-heavy?\u003c\/strong\u003e\u003cbr\u003e\nNext time use only one instead of two tablespoons per 500 g flour. Taste is personal, the blend is deliberately strongly dosed.\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\": \"How does Klingenberg differ from Tyrolean bread spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Franconian one is anise-forward and milder. The Tyrolean bread spice additionally relies on fenugreek and mountain herbs, making it stronger and more alpine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I also use it in yeast dough?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, half a teaspoon per 500 g flour is enough. More overpowers the yeast note.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Stored dry and dark for at least 24 months. After opening, best used up within a year.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What to do if the bread tastes too caraway-heavy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Next time use only one instead of two tablespoons per 500 g flour. Taste is personal, the blend is deliberately strongly dosed.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564778819850,"sku":"30400","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Klingenberger_Brotgewuerz-768803.jpg?v=1736762402","url":"https:\/\/altesgewuerzamt.live\/en\/products\/klingenberger-brotgewuerz","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}