Mares

raisin bread

Stuten (in Rhenish also Platz , Blatz or Weck ) is a collective term commonly used in the region for large, compact baked goods made from medium-heavy yeast dough . The distinction between mares and yeast plaits, wreaths and other shaped pastries made from medium-heavy yeast dough lies in the simpler shape.

details

In contrast, the term “mares” also denotes white or mixed wheat bread that is not sweet, freely pushed or baked in a box. An example is Münsterländer or Westphalian peasant mares, a generic term for a mixed wheat bread. These mares have a high proportion of wheat flour, a matt, lightly floured and lengthways cut surface. The addition of fat or milk is common.

Manufacturing

Mares are made from a yeast dough that is relatively high in fat and sugar. A typical mare dough contains 10-25 parts fat, 10-15 parts sugar, 45-55 parts liquid (water, milk), 3-10 parts yeast and 0-30 parts whole egg per 100 parts of wheat flour. They can be filled with fruits and oil seeds; A well-known example is raisin mares with sultanas or currants and usually almonds , orange peel and lemon peel . Mares are baked in the loaf pan or as a loaf-like loaf.

variants

• Buttermilk mares contain at least 0.15 l of buttermilk (or the equivalent amount of buttermilk powder and water) for 1 kg of flour.
• Butter mares has 100 parts cereal products and / or starches contain 10 parts butter or clarified butter 8.2 or 8.2 parts of butterfat.
• Raisin mares, currant mares contain at least 30 parts of raisins, sultanas or currants per 100 parts of cereal products and / or starches.
• Lard mares also belong to the fine baked goods category, although the proportion of lard and sugar is quite high. This keeps the mare fresh for a long time.
• Shortcrut is a light white bread with milk, fat and sugar, which gives the pastry a cake-like character.
• Quark mares contain at least 10 parts quark or the corresponding amount of dry products for every 100 parts of cereal products and / or starches.
• Weekend mares . Fine baked goods with a high proportion of fat, sugar and dried fruit, which means that they stay fresh for a long time.

Related pastries

• Stutenkerl , a human-shaped loaf of bread from the run-up to Christmas,
• Flat winding , Striezel , yeast plaits and wreaths differ from mares by their elaborate design,
• Klöben from the Hamburg kitchen and from Kiel ,
• Kilmer mares in Northern Germany,
• Hot wakes in Northern Germany.

Word origin

The word mares is derived from the North German word rump , which stands for the thick part of the thigh and thus indicates the characteristic shape of the pastry.

See also

• Stutentrine and Margrave

Web links

Wiktionary: Mares  - explanations of meanings, word origins, synonyms, translations

Individual evidence

1. ↑ place ; Blatz (reference). In: Josef Müller u. a. (Ed.): Rhenish dictionary . Klopp, Bonn 1928–1971 ( woerterbuchnetz.de , University of Trier).
2. ^ Weck University of Augsburg, Faculty of Philology and History
3. ^ ^{A b c} Claus Schünemann, Günter Treu: Technology of the bakery production. Specialized textbook for bakers . 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 274 ( limited preview in Google Book search).
4. ↑ Udo Hanneforth: Production of fine baked goods. In: Wilfried Seibel (Ed.): Fine baked goods. 2nd Edition. Behr, Hamburg 2001, ISBN 3-86022-852-8
5. ↑ Arnold Zweig: Das Beil von Wandsbek , p. 27 "She had a Hamburger Klöben, a stollen made of cake batter with almonds and raisins ... in the oven."
6. ^ Friedrich Kluge , Etymological Dictionary of the German Language, Berlin 1975 ²¹