Lebkuchen ist eine der bekanntesten Weihnachtsleckereien und es gibt sie in unterschiedlichsten Varianten. Aber wie backt man eigentlich einen richtigen und leckeren Lebkuchen? Das zeigt die SWR Handwerkskunst in ihrem Beitrag “Wie man einen Lebkuchen backt”. Vom Teig bis zur Verzierung wird Schritt für Schritt erklärt, wie man den süßen Gebäckklassiker selbst herstellen kann.

Wie man einen Lebkuchen backt | SWR Handwerkskunst

For centuries, gingerbread has been a staple pastry during the winter months when the harvest season is weak. It has evolved over time and has become a classic Christmas pastry that people love to enjoy during the holidays.

One of the reasons why gingerbread is so delicious is because of the honey used in the traditional recipe. Honey not only adds a sweetness to the pastry, but it also helps to preserve the dough so that it has a longer shelf life. The dough is typically made with rye flour and wheat flour, and then mixed with honey, sugar, and spices, including cinnamon, coriander, and allspice.

In ancient Rome, gingerbread was used as a form of sacrifice, and the pastry has since become a cherished treat in many cultures around the world. In Germany, Lebkuchen and gingerbread makers were once recognized job titles, demonstrating just how important this treat was to the region.

Master baker Claus Becker in Edenkoben, Germany, prepares gingerbread dough the traditional way. He produces the pre-dough in July and August and stores it so that he can make delicious gingerbread for his customers in November. The honey he uses is sourced from a local beekeeper in the neighborhood, and he carefully controls the temperature to ensure the sugar crystals dissolve, creating the right consistency for the dough.

To make the dough, Becker mixes rye flour, wheat flour, and the liquid honey. He then allows the dough to rest for a few months, during which time the ingredients combine and the flavors unfold. In November, Becker gets the dough out and prepares it for baking by adding spices and raising agents, such as deer horn salt and potash.

Becker takes great care in dosing the gingerbread spices so that each portion of dough has the perfect amount. He mixes cinnamon, coriander, allspice, and ginger to create a fragrant blend that will give each gingerbread piece its unique taste.

Finally, Becker mixes in the deer horn salt and potash and pours the dough into the dough machine. The machine kneads the dough for 15 minutes until it has a nice consistency and smells of blossom honey. The dough is then ready to be portioned and baked into delicious gingerbread treats that are perfect for the holiday season.

In conclusion, gingerbread is a wonderful pastry that has been enjoyed for centuries. With its blend of spices and honey, it’s not difficult to understand why so many people love it. Master baker Claus Becker uses traditional methods to ensure that his gingerbread is of the highest quality, and his passion for the pastry is evident in every step of the process. So next time you try a gingerbread, remember the time and care that goes into making it and savor each delicious bite.
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