Here's a kind of great that Hugo "liked to stick in runny yolks"

Ingredients

• 200g rye flour, plus extra for dusting
• 200g strong white or wholemeal flour
• 7g sachet fast-action dried yeast
• ½ tsp fine salt
• 1 tbsp honey
• 1 tsp caraway seed (optional)
• 1.Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf. Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
• 2.Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size.
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• 3.Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

Today where going to find out how to make a German Delicacy, and also known as Helmuth's Favorite Food 

His mother, Emma, saved up her food ration cards to get it.

 And I can see why. :)

Ingredients:

• 1/4 lb butter
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1 tablespoon sour cream
• 1 pinch salt (only if you use unsalted butter)
• 1 teaspoon lemon
• 1 3/4 cups flour
• 1 teaspoon baking powder
• 2 cups plums, pitted and sliced into thin wedges

For the topping

• 6 tablespoons butter
• 3/4 cup flour
• 1/3 cup sugar
• 1/2 teaspoon cinnamon

Directions:

1. 1
   In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
2. 2
   Mix the flour and baking powder and add that into the mixture.
3. 3
   Grease the base of a round baking pan and spread the dough over the pan.
4. 4
   Liberally spread plums over the dough.
5. 5
   To make the optional topping, cream the butter, add flour, sugar and cinnamon.
6. 6
   Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
7. 7
   Be careful not to let the bottom burn!
8. 8
   Serve with lots of freshly-made whipped cream.
9. 9
   If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
   
   

1. 
   

   
   

   Hello Welcome to Homemade German food where today where going to post one of Helmuth's Favorite Breakfast
   

   

   
   

   
   

   
   

   Directions for Roasted Sausage + Eggs

   Directions

   1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
   2. While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.