{"id":29329,"date":"2021-12-17T08:30:00","date_gmt":"2021-12-17T07:30:00","guid":{"rendered":"https:\/\/wosonst.eu\/stollenvielfalt-aus-dem-odenwald\/"},"modified":"2022-01-06T11:30:52","modified_gmt":"2022-01-06T10:30:52","slug":"stollen-varieties-made-in-the-odenwald","status":"publish","type":"post","link":"https:\/\/wosonst.eu\/en\/stollen-varieties-made-in-the-odenwald\/","title":{"rendered":"Stollen varieties made in the Odenwald"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><strong>Siegfried Brenneis loves Stollen. And he makes the sweet bread as delicious as hardly anyone else can make it. The master baker and confectioner from Mudau in the Odenwald has been presented with a number of awards for his products. Every year, he presents a new collection. This is a tasty tour through his bakery.<\/strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is the ingredients that inspire Siegfried Brenneis to produce Stollen sweet breads. Some of the most important ingredients are lined up in front of him: candied orange and candied lemon peels, raisins, vanilla, cardamom, cinnamon. \u201cI always loved the presence of these special spices around Christmas\u2014fine ingredients that you don\u2019t normally use throughout the year.\u201d He began to experiment with them and tried out various mixtures creating new variations of Stollen every so often. Then in 1992, he took part in the Stollen competition of the Buchen-Mosbach bakers\u2019 guild submitting his first specimen and he won bronze. He competed for another five years with a total of ten varieties\u2014and won gold ten times. \u201cWell, I somehow stepped up my game each time then,\u201d he says and grins.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"BorlabsCookie _brlbs-cb-youtube\"><div class=\"_brlbs-content-blocker\"> <div class=\"_brlbs-embed _brlbs-video-youtube\"> <img decoding=\"async\" class=\"_brlbs-thumbnail\" src=\"https:\/\/wosonst.eu\/wp-content\/plugins\/borlabs-cookie\/assets\/images\/cb-no-thumbnail.png\" alt=\"YouTube\"> <div class=\"_brlbs-caption\"> <p>Mit dem Laden des Videos akzeptieren Sie die Datenschutzerkl\u00e4rung von YouTube.<br><a href=\"https:\/\/policies.google.com\/privacy\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Mehr erfahren<\/a><\/p> <p><a class=\"_brlbs-btn _brlbs-icon-play-white\" href=\"#\" data-borlabs-cookie-unblock role=\"button\">Video laden<\/a><\/p> <p><label><input type=\"checkbox\" name=\"unblockAll\" value=\"1\" checked> <small>YouTube immer entsperren<\/small><\/label><\/p> <\/div> <\/div> <\/div><div class=\"borlabs-hide\" data-borlabs-cookie-type=\"content-blocker\" data-borlabs-cookie-id=\"youtube\"><script type=\"text\/template\">PGlmcmFtZSB0aXRsZT0iU3RvbGxlbnZpZWxmYWx0IGF1cyBkZW0gT2RlbndhbGQiIHdpZHRoPSI1MDAiIGhlaWdodD0iMjgxIiBzcmM9Imh0dHBzOi8vd3d3LnlvdXR1YmUtbm9jb29raWUuY29tL2VtYmVkL2ZjZ1FwMHNfUkVJP2ZlYXR1cmU9b2VtYmVkIiBmcmFtZWJvcmRlcj0iMCIgYWxsb3c9ImFjY2VsZXJvbWV0ZXI7IGF1dG9wbGF5OyBjbGlwYm9hcmQtd3JpdGU7IGVuY3J5cHRlZC1tZWRpYTsgZ3lyb3Njb3BlOyBwaWN0dXJlLWluLXBpY3R1cmU7IHdlYi1zaGFyZSIgcmVmZXJyZXJwb2xpY3k9InN0cmljdC1vcmlnaW4td2hlbi1jcm9zcy1vcmlnaW4iIGFsbG93ZnVsbHNjcmVlbj48L2lmcmFtZT4=<\/script><\/div><\/div>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">He still loves the \u2018king of Christmas cakes\u2019 as he calls the fruit bread, even after so many years. Made of sweet yeast dough and a thick layer of powdered sugar it is symbolic of the Christ child wrapped in swaddling clothes. The \u2018Stollen collection\u2019 made by Siegfried is different each year. In 2021 he offers seven types of Stollen in his B\u00e4ckerei M\u00fcnkel \/ Burkardt shop in Mudau-Schlo\u00dfau. Among them there are a smaller, children\u2019s variety with chocolate chips instead of raisins, a juicy poppy-seed variety with a sugary crust, a variety with almonds and a marzipan rope in the middle and, of course, the Odenw\u00e4lder Butterstollen classic variety that just can\u2019t be missing.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><a href=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/18_stollen_web-1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/18_stollen_web-1.jpg\" alt=\"\" class=\"wp-image-28698\" srcset=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/18_stollen_web-1.jpg 1000w, https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/18_stollen_web-1-300x200.jpg 300w, https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/18_stollen_web-1-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><figcaption> The 2021 \u2018Stollen collection\u2019 made by Siegfried.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Siegfried always knew he would become a baker one day. \u201cI never even considered pursuing another profession.\u201d At his childhood home in Scheidental, which is part of the municipality of Mudau, there was an old wood-burning oven behind the house. His mother used to make their bread herself and Siegfried lent her a hand already as a little boy. \u201cThat smell of freshly baked bread when it comes out of the oven still reminds me of my childhood.\u201d He loved helping out, not least because keen helpers were awarded with the heel of the freshly baked crusty loaf, which was even still warm.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\">In 1980, he began training in the M\u00fcnkel \/ Burkardt bakery in the neighbouring village. He went on to work in Mosbach, Neckarelz and Heidelberg and returned as a master baker and confectioner. He has run the bakery since 1992 and was never really drawn away from the Odenwald, at least not for a long time. \u201cI am deeply rooted here.\u201d He talks about his trips to Tokyo or Rimini. \u201cSure, that was all pretty nice; however, it\u2019s absolutely not my world.\u201d He loves the tranquillity of the Odenwald, the manageable size\u2014it\u2019s never far to the edge of the forest. This is where he can always go for a walk to unwind.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>For the children, I was simply Stolli<\/p><cite> Siegfried Brenneis <\/cite><\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">Siegfried\u2019s diary is full of appointments. He has been a baker both as a profession and in his leisure time for a long time already. When local competitions no longer posed enough of a challenge for him, he went looking for the next kick. So he competed in the Zacharias-Preis, also known as the Oscar of Stollens, which is awarded for first-class bakery in combination with creative marketing ideas. Taking part for the first time, Siegfried created the children\u2019s Stollen variety for this competition. And he made a Punch and Judy show and performed it in the local nurseries. \u201cFor the children, I was simply Stolli,\u201d he laughs.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><a href=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/14_stollen_web.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/14_stollen_web.jpg\" alt=\"\" class=\"wp-image-28690\" srcset=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/14_stollen_web.jpg 1000w, https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/14_stollen_web-300x200.jpg 300w, https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/14_stollen_web-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><figcaption><em>The Zacharias-Preis, also known as the Oscar of Stollens. The Honorary Zacharias\u00a0wears a golden hat here.<\/em><\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">More competitions followed, such as the Roggen-Grand-Prix. The baker from the Odenwald finally joined the German Bakers National Team and captained it for twelve years. Today, he even coaches it. The world championships led him to France, Portugal, the US and Japan\u2014and he led his team to victory several times. \u201cCompetitions inspire me. They force you to leave familiar paths and try something new. I have fun doing that.\u201d And he takes many things he does or sees during the competitions back home and integrates them in his work routine.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><a href=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/95_stollen_web.jpg\"><img decoding=\"async\" src=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/95_stollen_web.jpg\" alt=\"\" class=\"wp-image-28852\"\/><\/a><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Siegfried has become well known, more and more through each competition. \u201cOne day, the first publishing house contacted me and asked me if I\u2019d like to write a book.\u201d This was a great opportunity for him to immerse himself in a topic he cares about a lot: ancient grain types. \u201cThe overbred wheat used largely throughout the baking industry is of rather mediocre quality in terms of nutrients,\u201d he explains. Ancient grain types like Einkorn or Emmer have a lot more to offer. The same applies to his favourite cereal: spelt. Siegfried also likes to use Gr\u00fcnkern. This is spelt harvested in a half-ripe state, a typical grain of the Odenwald. \u201cProcessing these natural grain types is a bit more time-consuming, but it\u2019s really worth it. They are richer in taste and their nutritional value is better.\u201d With his book, he wants to shake up the industry and demonstrate the high potential of older grain types. Of course, he has also created a Stollen variety made of his favourite grain: the Odenwald Spelt Stollen.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><a href=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/83_stollen_web.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/83_stollen_web.jpg\" alt=\"\" class=\"wp-image-28828\" srcset=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/83_stollen_web.jpg 1000w, https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/83_stollen_web-300x200.jpg 300w, https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/83_stollen_web-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><figcaption> Siegfried likes to pass on what he knows to others.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Standing still is not really his thing. Siegfried constantly adds to his skill set: to become a business manager in his trade and a nutritionist in bakery, because an increasing amount of customers with allergies and food intolerances come to him. \u201cI found it important that we react adequately and also that our staff can inform customers accordingly.\u201d In the small village bakery in the Odenwald, there is always bread for people with wheat or lactose intolerance.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>I am really a bit mad &#8211; about Stollen!<\/p><cite>Siegfried Brenneis  <\/cite><\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Siegfried likes to pass on what he knows to others. He does this through his books or directly to apprentices and in training sessions designed for professionals\u2014but also to amateurs. In the Breadmania Facebook group, he chats with amateur bakers regularly to give them tips and also to take suggestions home for himself. \u201cThose people try out things that I, as a professional, would never come up with. And sometimes it just works!\u201d He wants to keep his mind open. No arrogance!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><a href=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/140_stollen_web.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/140_stollen_web.jpg\" alt=\"\" class=\"wp-image-28942\" srcset=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/140_stollen_web.jpg 1000w, https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/140_stollen_web-300x200.jpg 300w, https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/140_stollen_web-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><figcaption> &#8220;You cannot produce a fine Stollen cake when you\u2019re not doing it with passion,\u201d Siegfried believes.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">It has started to snow and the flakes are getting thicker and thicker. Siegfried stands close to the window in his bakery and flings flour on the work surface with great panache.\u00a0He picks some candied orange and lemon peel, weighs the amount in his hands, sprinkles it over the dough and then kneads everything vigorously. \u201cYou cannot produce a fine Stollen cake when you\u2019re not doing it with passion,\u201d he believes. Now he rolls the dough flat with a rolling pin and folds it over. In this procedure the typical shape emerges. Siegfried always bakes his creations in the afternoon\u2014never during the busy production routine in the mornings. This way he has sufficient time and peace. In 2014, Siegfried was awarded the Honorary Zacharias for his long-standing commitment for the Christmas cake. He points at the figure with the golden hat and laughs. \u201cI am really a bit mad\u2014about Stollen!\u201d<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/baeckerei-muenkel.de\" target=\"_blank\" rel=\"noreferrer noopener\">baeckerei-muenkel.de<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Recipe for a Spelt Stollen (German only).<\/p>\n\n\n\n<div data-wp-interactive=\"core\/file\" class=\"wp-block-file\"><object data-wp-bind--hidden=\"!state.hasPdfPreview\" hidden class=\"wp-block-file__embed\" data=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/Rezept_Dinkelstollen-2.pdf\" type=\"application\/pdf\" style=\"width:100%;height:600px\" aria-label=\"Embed of Einbettung von Rezept_Dinkelstollen-2..\"><\/object><a href=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/Rezept_Dinkelstollen-2.pdf\">Rezept_Dinkelstollen-2<\/a><a href=\"https:\/\/wosonst.eu\/wp-content\/uploads\/2021\/12\/Rezept_Dinkelstollen-2.pdf\" class=\"wp-block-file__button\" download>Herunterladen<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Paying a visit to Siegfried Brenneis, a Stollen sweet-bread baker from Mudau .<\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[56,1578,1678,1911],"tags":[122,206,207,999,1109,1580,1683,1684,1685,1686],"class_list":["post-29329","post","type-post","status-publish","format-standard","hentry","category-culinary-delight","category-simply-delicious","category-oh-du-froehliche-en","category-wintergeschichten","tag-metropolregion-rhein-neckar-en","tag-odenwald-en","tag-wo-sonst-en","tag-sarah-weik-en","tag-sebastian-weindel-en","tag-mudau-en","tag-christmas","tag-baecker-en","tag-stollen-en","tag-siegfried-brenneis-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Stollen varieties made in the Odenwald - wo sonst<\/title>\n<meta name=\"description\" content=\"Siegfried Brenneis liebt Stollen. 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