Miniatur Wunderland und der historische Hamburger Hafen

The Warehouse District in Hamburg, Germany

Im Herzen des historischen Hamburger Hafens ist das prächtige Miniatur Wunderland, die größte Modelleisenbahn der Welt, eine Attraktion, die Jung und Alt gleichermaßen anspricht. Dieses massive Modell mit mehr als 12.000 Metern Gleis umfasst Abschnitte, die den USA, England und Skandinavien (sowie Hamburg) gewidmet sind, und umfasst 890 Züge, mehr als 300.000 Lichter und mehr als 200.000 menschliche Figuren.

Es ist nicht ungewöhnlich, dass Gäste viele Stunden damit verbringen, diese faszinierende Welt mit ihren bemerkenswert detaillierten Miniaturflughäfen (und tatsächlich startenden Flugzeugen), überfüllten Städten, malerischen ländlichen Szenen und geschäftigen Häfen zu erkunden. Buchen Sie für ein unvergessliches Erlebnis eine der Touren hinter die Kulissen, die besonders nachts Spaß machen.

Apropos Häfen: Erkunden Sie den riesigen Hamburger Hafen, während Sie dort sind. Mit einer Fläche von 100 Quadratkilometern lässt sich dieser riesige Gezeitenhafen – einer der größten Kreuzfahrtterminals der Welt und bekannt als das Tor zu Deutschland – am besten mit dem Boot erkunden. Anschließend besuchen Sie die Hafenpromenade, eine schöne Fußgängerzone, und die Speicherstadt mit ihren durchgehenden Reihen von hohen Backsteinhäusern.

The Water Castle in the Speicherstadt, Hamburg

Hamburg, nach der Hauptstadt Berlin die größte Stadt Deutschlands, liegt am Ende der langen trichterförmigen Mündung der Elbe. Seine Lage macht es zu einem wichtigen Bindeglied zwischen dem Meer und dem deutschen Binnenwasserstraßennetz und zahlreichen Inseln. Die Stadt ist vor allem für ihr berühmtes Hafengebiet, den Hamburger Hafen, bekannt. Hamburg ist nicht nur ein wichtiger Verkehrsknotenpunkt, sondern hat sich auch zu einem der wichtigsten Kultur- und Handelszentren Europas sowie zu einem bedeutenden Touristenziel entwickelt.

The magnificent Elbphilharmonie

Als einziger Teil des alten Hamburg, der Jahrhunderte von Bränden und Kriegen überstanden hat, vermittelt die schmale, geschwungene Deichstraße einen Eindruck von der Vergangenheit der Stadt. Die Straße wurde lange vor den Lagerhäusern aus dem 19. Jahrhundert und den Hafenkomplexen des 21. Jahrhunderts erbaut und bietet einen Einblick in die Hanse-Vergangenheit der Stadt. Die Hanse war ein mittelalterlicher Zusammenschluss unabhängiger Hafenstädte und Kaufleute entlang der Ostsee und des Nordatlantiks vom 11. bis 18. Jahrhundert und sogar bis ins 19. Jahrhundert. Seine unverwechselbare Architektur ist im gesamten baltischen Deutschland zu finden.

Die Deichstraße führt Sie direkt auf eine Brücke über einen der vielen Kanäle der Stadt. Riesige Backsteinlagerhäuser, die ein paar Jahrhunderte nach dem Ende der Macht der Hanse erbaut wurden, bilden eine Schlucht entlang der Kanalseiten.

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Martha Stewart’s Multigrain Bread | Martha Bakes Recipes | Martha Stewart

Martha Stewart published this video item, entitled “Martha Stewart’s Multigrain Bread | Martha Bakes Recipes | Martha Stewart” – below is their description.

Martha Stewart shares the recipe and bread-making technique for her classic multigrain bread. In this video, Martha takes us through how to make a dough starter with active dry yeast, whole wheat flour, rye flour, soaked bulgar wheat, and cooked wheat berries. After waiting for the dough to rise, you’ll brush it with egg whites which work as an adhesive for the decorative grain topping (made of oats, flax, and sunflower seeds). Cool thoroughly before slicing, and you’ll have wonderful bread for sandwiches, toast for breakfast, or just a bread and butter snack!

0:00 Introduction

0:17 Homemade Multigrain Bread recipe

4:19 How to kneed dough

6:38 How to bake bread from scratch

7:52 Finished Multigrain Bread

Martha Stewart’s Multigrain Bread | Martha Bakes Recipes | Martha Stewart

Martha Stewart YouTube Channel

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Martha Stewart’s Multigrain Bread Recipe

Ingredients

  • 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
  • 2 1/4 cups plus 2 tablespoons warm water (110 degrees)
  • 3 tablespoons plus 2 teaspoons honey
  • 4 tablespoons unsalted butter, melted, plus more for bowl and pans
  • 2 1/2 cups all-purpose flour, plus more for surface and dusting
  • 2 3/4 cups whole-wheat flour
  • 1 cup rye flour
  • 2 tablespoons coarse salt
  • 1 1/3 cups cooked wheat berries
  • 1 cup soaked bulgur
  • 1/2 cup rolled oats, plus 2 tablespoons for topping
  • 1/2 cup flaxseed, plus 1 tablespoon for topping
  • 1/3 cup sunflower seeds plus, 2 tablespoons for topping
  • 1 large egg white
  • Nonstick cooking spray

Method

  1. In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
  2. Transfer to the bowl of a mixer fitted with the dough hook. Add butter and remaining 1 3/4 cups plus 2 tablespoons water and 3 tablespoons honey. Whisk together all-purpose, whole-wheat, and rye flours with salt; add 3 cups to yeast mixture. Mix on low speed until smooth. Add remaining 3 1/4 cups flour mixture, 1 cup at a time. Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed, and 1/3 cup sunflower seeds; mix on low to combine. Continue mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball.
  3. Butter a large bowl. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
  4. Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
  5. Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam side down in loaf pan. Repeat process with remaining piece of dough.
  6. In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with remaining 2 tablespoons rolled oats, remaining 1 tablespoon flaxseeds, and remaining 2 tablespoons sunflower seeds.
  7. Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
  8. Preheat oven to 450 degrees for conventional, 425 degrees for convection. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
  9. Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

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This sweet batch of zucchini bread is the perfect way to use your garden veggies

Zucchini season is hardly over. Unless you snag them when they are little, as in less than 8 inches long, they have the potential to turn into the famous squash found on the back seat of unlocked cars. (By the way, I’ve heard that story about accordions, violas and other miscellaneous purportedly undesirables.)

If I can trust my log of Taste Buds columns, we have not had a zuke bread recipe here in years, if ever, and it is time to trot out that old favorite way to gobble up big zucchini. Numerous households I know make it and freeze some during the winter months. For example, my neighbor Nancy cranks them out in summer, then takes them with her to Sugarloaf for her and her husband Terry’s enjoyment during ski season. She doesn’t have to bake while they are there which gives her time on cross country trails or in the swimming pool. A good idea.

I acquired a recipe for zucchini bread when I worked at the old Dark Harbor House Bed and Breakfast Inn back along, yikes, 30-something years ago. The owner, Matt Skinner, gave me his mom’s recipe to use, which I baked into small loaves that we sliced up for breakfast breads.

Since those days, I’ve whacked a half cup of sugar out of the recipe when I make it for us, though in the recipe below I’ve left it in. Feel free to do likewise if, like me, too much sugar makes your teeth ache even in imagination.

Even small loaves take an hour to bake and they are handy because a large loaf may languish half-consumed in the bread box after meeting initial appreciation — unless you have many hungry eaters to supply. I made three 7-by-3.5-by-3-inch loaves this week: one for family, one for a hostess gift and one to share with friends at a lunch meeting.

I put pecans in my breads. Leave them out if you have nut allergies or if you don’t have pecans (or walnuts). Add a few raisins if you want, or dried cranberries. Some recipes call for grated lemon peel; a couple of teaspoons do the trick. Let me know if you have a good or better recipe for zuke bread, or if you have one for a savory version.

Get out the iced tea or coffee, cut off slabs of zucchini bread and then take them out to your front porch for a mid-afternoon pick-me-up. It tastes better with cream cheese on it. Of course!

Mrs. Skinner’s Zucchini Bread

Makes 3 small loaves or 1 large

2 cups flour

1 scant tablespoon cinnamon

2 teaspoons baking soda

¼ teaspoon baking powder

3 eggs

2 cups sugar

¾ cup vegetable oil

1 teaspoon vanilla

2 cups grated zucchini

½ cup chopped pecans or walnuts

Heat the oven to 350 degrees Fahrenheit and grease and flour three small loaf pans or one large loaf pan.

Sift together the flour, cinnamon, baking soda and baking powder, then set aside.

Beat the eggs until frothy, then add in sugar and beat.

Add the vegetable oil and vanilla and beat until they are incorporated.

Spoon in and mix the dry ingredients until incorporated.

Fold in the zucchini and nuts.

Spoon into the pans, and bake for one hour, or until a tester inserted comes out clean and the bread pulls away from the sides of the pan.

Let cool for a few minutes then turn out.

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Ditch the Bread and Try This Instead

If you’re looking for ways to reduce the amount of bread you eat in your day-to-day routine, there are tons of healthy options! Bread substitutes range from quick and easy sandwich bread sub-ins to more involved recipes, fit for a four-course meal.

You might have a gluten sensitivity, a change to your lifestyle, or just want to cut a few carbs. But whether you want to replace bread once a week or forever, one thing’s for sure – with these substitutes, you won’t miss it!

  1. Lettuce & Cabbage 

Lettuce and cabbage are the standards for creating Asian-inspired cups of your favorite chicken, fish, or pork mixes. Large lettuce leaves are also great bread substitutes for deli wraps like a classic Italian meat and cheese affair or a pita replacement for lamb kofta or falafel sandwiches.

  1. Sweet Potatoes (slices or cubes)

Sweet potatoes are an excellent source of vitamins and minerals, and they’re half the calories of bread! Use sliced baked rounds to sandwich slow cooker sliders, or toss sweet potato cubes into a casserole like this Cheesy Chicken dish. Sweet potato is also the ideal (and most delicious) substitute for toast if you’re a fan of warm, sweet breakfast foods but looking for a healthier alternative. And it’s so easy to make!

  1. Eggplant

Eggplant slices are the perfect size to sub in as burger buns as you’ll see in this garlic-crusted bun recipe. They also make a nice base for mini pizzas or eggs benedict. If you’re looking to replace more than just bread during the week, baked eggplant can even fill in as chips, noodles, and more!

  1. Portobello Mushrooms

Like eggplant rounds, portobello tops are also the perfect size to sub-in for buns. Try these Portobello Mushroom Buns with your favorite burgers, veggie burgers, or just stuff them with cheese and goodies, and you’ll forget you ever wanted bread in the first place. Did we mention portobello slices make great “toast” to top with avocado or egg, like in this Whole30 recipe?

  1. Cauliflower

This versatile vegetable has become popular recently as a substitute pizza crust, but cauliflower can substitute for even more in the realm of bread! Try these cheesy cauliflower breadsticks or this Keto Cauliflower Bread loaf.

Photo: SolStock via gettyimages.com
  1. Eggs

While eggs are often a bread-filler, they can also function as the bread themselves. Eggs are especially delicious as the bread replacement for breakfast sandwiches like this Bunless Bacon, Egg, and Cheese.

  1. Cloud Bread

Cloud Bread is made from eggs, but instead of just frying one or two and calling it good, Cloud Bread incorporates cream cheese and a dash of salt. Whisk them together and bake them into buns – they’re perfect for lunchtime sandwiches!

  1. Nori Sheets

Most often used to wrap sushi, nori sheets are great for wrapping rolls of all sorts, like this chickpea “tuna” or this breakfast wrap with egg and avocado. Or go for a more traditional nori roll of vegetables and cucumber and a variety of sushi-grade fish.

  1. Oatcakes

Old-fashioned oatcakes like these can be a great substitute for toast or bread to enjoy along with soup or a dip or spread. These have lots of good fiber to keep you full and help regulate blood sugar.

  1. Ancient Grains

Ancient grains like farro and quinoa are high in fiber and protein. They make great bases for bowls topped with roasted veggies and meats and great sides for a fish or steak filet.

Bread replacements can be easy, simple, whole foods like lettuce, mushrooms, or eggplant or complex bread-like recipes made from alternative ingredients. Whatever your nutrition needs or flavor preference, these ten options will give you a great place to start!

Healthy Living is presented by [sponsor]. [Insert 1-2 sentences ABOUT sponsor and CTA].

Additional Headlines:

  • This for That: All the Healthy Options You Can Substitute for Bread
  • Nurture Your Family With These Bread Substitutes
  • Bread Substitutes for Healthy Homemakers Like You
  • Swap Carb-Heavy Bread for These Healthy Substitutes

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Comically Packaged “Low Carb” Bread Buns Look Like Rock Hard Abs

 

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A post shared by Manna Chu (@mannachu)

From cat-shaped bread to corgi butt buns, bakeries around the world are using carbs to not only fill customers’ bellies, but put a smile on their face, too. Those who visit WuPaoChun Bakery in Kaohsiung City, Taiwan, are sure to giggle at the store’s unusual packaging. It’s selling its bread buns inside a special box that makes it look like they’re someone’s abs.

The discovery came after Taiwanese cosplayer Manna Chu posted a photo of the bakery’s product on Instagram. Her image shows how the funny packaging features an illustration of jeans, with an arm lifting up a t-shirt to reveal a six-pack (of buns). Although they might look like rock hard abs, we imagine these bread buns to be soft and fluffy. And what makes them even better (and funnier), is that these particular buns are “low-carb.” You can eat them and still maintain (or aspire to) the physique on the box!

Check out the cleverly packaged bread buns below and find more treats from the WuPaoChun Bakery on Instagram.

WuPaoChun Bakery in Taiwan packages its bread buns to look like rock hard abs.

 

View this post on Instagram

 

A post shared by Manna Chu (@mannachu)

WuPaoChun Bakery: Website | Instagram
h/t: [Laughing Squid]

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Japanese Bakery Transforms Ordinary Bread Into a Tasty Square Watermelon Loaf

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Some Panera Bread Soup Recalled, May Be Contaminated With Pieces Of Gloves

BOSTON (CBS) – Some of Panera Bread’s ready-to-eat chicken tortilla soup is being recalled because it may be contaminated with small pieces of rubber gloves.

Blount Fine Foods, which makes the soup, said it received several complaints about glove pieces in the 16-ounce containers of the soup so the company notified the U.S. Department of Agriculture.

No one has gotten sick.

The recalled soup was made July 1 and has a use-by date of September 9.

If you bought the soup, you can bring it back to the store.

For more information on the recall, click here.

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