The baking of 'Weckmaenner', also known as 'Nikolause',
during Advent has been a tradition for centuries, made from a sweet yeast dough that has been formed by hand into the shape of a plump, approx. five inch (12 cm) tall, man, a 'Weckmann' often has eyes and a mouth made with raisins and buttons made from raisins, pieces of almond or other nuts or dried cranberries.It is a custom that began in the early days of the Christian church when blessed but not consecrated bread was given to those who did not, or could not, take part in Eucharist, and over time it became known as image bread because the bread was made into a shape that fitted to the holiday or celebration.
In Germany the Bread Man first became a popular treat for the festive season called a ‘Nikolaus’, after St. Nicholas Day which takes place on December 6, but the tradition now begins on November 11th for St. Martin’s Day. Throughout the areas of the country celebrating Sankt Martinstag and Sankt Nikolaus Weckmaenner are to be found in all bakeries, while the home baking of breadmen is a traditional and fun way for children to pass some of their ‘school free’ hours.
Any sweet yeast dough can be used, but this is one of the many original and authentic German recipes.
A WECKMANN AND NIKOLAUS RECIPE Quantities for 10 Weckmanner or Nikolause
Ingredients:
1 Cup Milk
1/2 cup butter
1 cup sugar
3 tablespoons pure vanilla extract
Grated peel from 1 lemon
1/2 oz (One package or 2.1/4 teaspoons) rapid yeast
3 tablespoons warm, not hot, water
4 eggs
6.2/3 cups flour
1 well beaten egg yolk for glazing
Raisins and pieces of nut for decoration
Directions:
Mix yeast together with 1 tablespoon sugar and the warm water
In a saucepan heat gently milk, butter and sugar, leave to cool
Add the flour to a large bowl and after making a hole in the centre pour in the blended yeast, gently mix together, cover and allow to rise for about 20 minutes
Add milk and butter mixture to flour, mix thoroughly, knead into until well combined and smooth, roll into ball, sprinkle with flour and leave to rise for 45 minutes.
Flatten out dough, divide into 10 pieces. There are special baking forms available, but the majority of 'Weckmann makers' still enjoy shaping the rounded bread man by hand.
Place the Weckmaenner on greased or baking paper covered baking tray, allowing enough space in-between each one to allow for spreading and leave to rise for another 20 to 45 minutes.
Brush with beaten egg yolk, and add raisins, (it is a good idea to soak them in water for a few minutes before hand so they don’t burn), for the eyes, and down the body section use three or four raisins or pieces of nut for buttons.
Place in a preheated oven and bake at 325 to 350 degrees F for 10 to 15 minutes until golden brown.
ENJOY
A German Weckmann has a small clay pipe in his mouth, however the figure was first meant to represent a Bishop, and it seems that sometime in the past the bishop holding a crosier in his hand became instead a 'bread man' form with a pipe, which if turned upside down does look like a bishops staff. Nevertheless, as small clay pipes are hard to find, this is a recipe for a non-smoking Weckmann.
This Ateco Ginger Bread Man Cookie Cutter makes an easy job of great St. Martin's Day or St. Nicholas Weckmann. He is about the right height and has a fun shape that can be 'rounded' out to give him an authentic 'belly'.
Germans enjoy hundred of different types of bread, from Rye to Sweet, and made into almost as many different shapes and sizes. This is a great 'Bread dough' cook book, a 'Cookbook Winner of the Year', written by a Frenchman and with easy recipes for many of the types of bread available in Germany
An unbaked and a baked Yeast Bread Man with pipe - photographer Micha L. Rieser, a Klausenmann from Oberschwaben - photographer Andreas Praefcke, courtesy de.Wikipedia
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