Erbsensuppe, Hot Dog and Molasses Dark Bread

Ingredients

• 4 piece Beef Franks (Or use pork, chicken, or turkey franks)
• 4 piece Hot Dog Buns
• 2 tbsp Yellow Mustard (For topping)
• 2 tbsp Ketchup (For topping)
• 2 tbsp Sweet Pickle Relish (For topping)
• 0.25 cup White Onion (Finely chopped, for topping (optional))
• 4 cup Water (For boiling method only)

Instructions

1. 1

   Prepare Toppings

   • Finely chop the white onion if using.
   • Set out your mustard, ketchup, and relish so they are ready for easy assembly.
2. 2

   Cook the Hot Dogs (Choose a Method)

   • Boiling: Bring 4 cups of water to a rolling boil in a saucepan. Carefully add the hot dogs, reduce heat to a simmer, and cook for 4-6 minutes until plump and heated through.
   • Grilling: Preheat your grill to medium heat. Place hot dogs on the grates and grill for 5-7 minutes, turning occasionally with tongs, until you have nice char marks.
   • Pan-Frying: Heat a skillet or frying pan over medium heat. Add the hot dogs and cook for 5-7 minutes, turning regularly until browned on all sides.
3. 3

   Warm the Buns

   • While the hot dogs are cooking, warm the buns.
   • Grill/Toast: Place buns cut-side down on the grill or in a dry pan for 30-60 seconds until lightly toasted.
   • Steam: Place buns in a colander over the boiling water for 1 minute until soft and warm.
   • Microwave: Wrap buns in a slightly damp paper towel and microwave on high for 15-20 seconds.
4. 4

   Assemble and Serve

   • Carefully place one cooked hot dog into each warm bun.
   • Apply your desired toppings. A classic order is wet condiments (mustard, ketchup) first, followed by chunky toppings (relish, onion).
   • Serve immediately while hot.

Ingredients

• 1 cup warm water (105-115°F (40-46°C))
• 2.25 tsp active dry yeast (one 1/4-oz packet)
• 0.25 cup molasses (dark or blackstrap)
• 2 tbsp unsalted butter (melted)
• 1.5 cup all-purpose flour
• 1.5 cup whole wheat flour
• 1 tbsp unsweetened cocoa powder (for color and depth)
• 1.5 tsp salt
• 1 tsp vegetable oil (for greasing the bowl)

Instructions

1. 1

   Activate the yeast. In a small bowl, combine the warm water and active dry yeast. Stir gently and let it stand for 5-10 minutes until the mixture is foamy and bubbly.

2. 2

   Mix the dough ingredients. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, and salt. Add the foamy yeast mixture, molasses, and melted butter to the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.

3. 3

   Knead the dough. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes by hand, or 6-8 minutes with a stand mixer, until the dough is smooth and elastic. The dough will be slightly sticky.

4. 4

   Let the dough rise (First Rise). Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.

5. 5

   Shape the loaf and let it proof (Second Rise). Gently punch down the risen dough to release the air. On a lightly floured surface, shape the dough into a 9-inch log. Place the log seam-side down in a greased 9x5 inch loaf pan. Cover loosely and let it rise for another 30-45 minutes, until the dough has risen about 1 inch above the rim of the pan.

6. 6

   Preheat the oven. While the loaf is proofing, preheat your oven to 375°F (190°C).

7. 7

   Bake the bread. Place the loaf pan in the preheated oven. Bake for 35-40 minutes. The top should be dark and firm, and the loaf should sound hollow when tapped on the bottom. For accuracy, an instant-read thermometer inserted into the center should read 190°F (88°C).

8. 8

   Cool the bread. Remove the bread from the oven and let it cool in the pan for 10 minutes. Carefully turn the loaf out onto a wire rack to cool completely before slicing. This prevents the inside from becoming gummy.