Bavarian Baking: Traditional Delights From Germany's Heart

Bavarian baking is a style of baking from Bavaria, Germany. Bavarian baked goods include many meat and Knödel dishes, and often use flour. Due to its rural conditions and Alpine climate, crops such as wheat, barley, potatoes, beets, carrots, onions and cabbage are staples in Bavarian baking. Bavarian baking has been influenced by its neighbouring regions, including Austria and the Czech Republic, and has also been influenced by French Haute cuisine.

Bavarian baking's history

Bavarian cuisine is a style of cooking from Bavaria, Germany. It includes many meat and Knödel dishes and often uses flour. Due to its rural conditions and Alpine climate, crops such as wheat, barley, potatoes, beets, carrots, onions and cabbage do well in Bavaria, forming the staple of the German diet.

The history of Bavarian cuisine dates back to medieval times, when people brought different cuisines to Bavaria along with their conquerors, including Charlemagne. Bratwurst (Nürnberger Bratwurst) was first mentioned in a document in 1313 when the Nuremberg council described the recipe as a special product. Beer was also known to have been brewed in the region since the Bronze Age, with the ancient Germans likely being the first Europeans to brew beer.

In the 19th century, Bavarian cookbooks concentrated on dishes based on flour and Knödel, with meat usually reserved for Sundays. The cookbooks included many recipes for soups containing Knödel, with meat recipes mostly based on beef and veal. In the case of pork, suckling pig was also popular. The prominence of head cheese, prepared both sweet and sour, is also said to be a speciality of Bavarian cuisine.

Knödel and noodles were a traditional festive dish in Bavaria. In the late 19th century, chopped pork with Knödel was a typical Bavarian regional dish. The Munich Weißwurst was "invented" in 1857. There were few recipes for mixed vegetables in the cookbooks, and stews played hardly any role. The vegetables that most Bavarians ate were Sauerkraut and beets. French-influenced dishes included Ragouts, Fricassee and "Böfflamott" (Boeuf à la Mode), larded and marinated beef. This was mostly reserved for the nobility but was later adopted by ordinary people.

Bavarian baking, therefore, has a long history, with medieval influences from conquerors and more recent influences from French Haute cuisine.

Traditional Bavarian breads

Bavarian cuisine is a style of cooking from Bavaria, Germany. Due to its rural conditions and Alpine climate, crops such as wheat, barley, potatoes, beets, carrots, onions, and cabbage thrive in Bavaria and are staples in the German diet.

When it comes to traditional Bavarian breads, Bauern Brot (Bavarian Bread) is a classic. This bread is made with a combination of white and dark rye flour, yeast, salt, sugar, and water. The dough is kneaded and shaped into a loaf before being baked in the oven. It's known for its distinct texture, taste, and aroma.

Another type of bread commonly found in Bavaria is Vollkornbrot, which is made with 100% rye flour and rye berries, along with some sunflower seeds. This bread is fermented with sourdough and is a favourite in northern Europe, especially Germany and Scandinavia.

In addition to these, there are numerous other varieties of German breads that can be found in Bavaria. These include Roggenbrot (sourdough rye bread), Fladenbrot (Turkish flatbread), Brezeln (soft pretzels), and Schwarzwaelder Kruste (Black Forest Bread).

German bakeries are known for producing hundreds of bread varieties, each with its unique character and taste, showcasing the importance of bread in Bavarian cuisine and its culinary traditions.

Popular Bavarian cakes

Bavarian baking is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat and Knödel dishes and often uses flour. Traditional Bavarian desserts are available all year round, not just at Oktoberfest. They are indulgent and irresistible.

Prinzregententorte

This is a famous chocolate and sponge cake from Bavaria, consisting of seven layers (symbolising the seven Bavarian districts) of sponge cake and chocolate buttercream. It is then iced with a thick layer of apricot jam and smothered in dark chocolate.

Zwetschgendatschi

This is a plum sheet cake that originated in Augsburg, Bavaria. It is made with shortcrust pastry, but in other parts of Bavaria, such as Franconia, it is made with yeast dough.

Schwarzwälder Kirschtorte

Also known as Black Forest gâteau or Black Forest cake, this cake consists of several layers of chocolate sponge cake and thick whipped cream, topped with more whipped cream, chocolate shavings, and cherries. The signature ingredient is Schwarzwälder Kirschwasser, a cherry liqueur from the Black Forest region.

Bienenstich

Also known as "bee sting", this cake is made of yeast dough filled with custard or cream and topped with caramelised almonds, resulting in a creamy, crunchy texture. A layer of honey is often drizzled on top.

Donauwelle

Also known as "Danube wave", this cake is named after the wavy pattern created by its alternating chocolate and vanilla pound cake layers, with a generous helping of cherries. It is topped with buttercream and chocolate glaze.

Baumkuchen

Translating to "tree cake", this cake shows golden rings resembling tree rings when sliced. It is traditionally made with layers of vanilla batter, but variations include the addition of nuts, marzipan, nougat, and liquor. The most popular versions of Baumkuchen are glazed with chocolate and/or jam.

Bavarian baking equipment

• Oven: An oven is essential for baking cakes, breads and pastries. A stone oven is traditional in Bavaria, but any oven that can maintain a stable temperature will do.
• Mixing bowls: You will need bowls of various sizes for mixing ingredients. Look for bowls with a flat base and a wide opening to facilitate easy mixing.
• Measuring cups and spoons: Accurate measuring equipment is crucial for successful baking. Ensure you have a set of measuring cups and spoons for dry and liquid ingredients.
• Wooden spoon: A wooden spoon is a versatile tool for stirring and mixing batter and dough.
• Whisk: A whisk is useful for incorporating air into mixtures, such as when making a sponge cake.
• Rolling pin: A rolling pin is used to roll out dough to a desired thickness. Look for a sturdy pin with comfortable handles.
• Baking trays and tins: You will need flat baking trays and shaped tins, such as loaf tins or round cake tins, depending on what you are baking.
• Wire rack: A wire rack is used to cool baked goods after they come out of the oven. It allows air to circulate around the item, preventing it from becoming soggy.
• Pastry brush: A pastry brush has multiple uses, including glazing pastries and brushing off excess flour.
• Knife: A sharp knife is essential for slicing, chopping and portioning your bakes.
• Scales: Scales are needed to accurately weigh ingredients, particularly when following traditional recipes that use weight measurements.

Depending on the recipe, you may also require a stand mixer, silicone spatulas, a sieve, piping bags, baking beans, and a variety of tins and trays in different shapes and sizes.

How to bake Bavarian-style

Bavarian cuisine is a style of cooking and baking from Bavaria, Germany. It includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, crops such as wheat, barley, potatoes, beets, carrots, onions and cabbage are staples in the Bavarian diet.

• Use simple ingredients: Bavarian baking often includes basic ingredients such as flour, rye flour, wheat flour, yeast, water, salt, and sometimes seeds. It's the way these ingredients are combined and proportioned that gives each dish its unique character and taste.
• Ferment the dough: Many German bread doughs are left to ferment overnight to enhance their flavour and baking properties. This extra step can make a big difference in the final product.
• Use a stone oven: Traditional Bavarian bakers often use a very old stone oven to bake their bread. This method can impart a unique flavour to the final product.
• Plan ahead: Many Bavarian baked goods, such as sourdough bread, require planning ahead. For example, making a sourdough starter can take up to 48 hours before it is ready to use.
• Be mindful of the climate: Humidity and heat can affect the baking process. In very hot and humid climates, it may be best to start baking early in the morning.
• Use authentic recipes: To achieve the traditional Bavarian taste and texture, follow authentic Bavarian recipes for dishes such as Bauernbrot (Farmer's Bread), Vollkornbrot (Whole Rye Bread), or Roggenbrot (Sourdough Rye Bread).
• Include sweet treats: Bavarians enjoy a variety of sweet treats, such as sweet rolls and buns filled with jams and fruits, flavoured with vanilla and lemon zest.
• Try traditional cakes: Traditional Bavarian cakes include Bee Sting Cake, Black Forest Cake, and Apple Strudel. These cakes often feature multiple layers, with a variety of flavours and textures.

Frequently asked questions