Bread Baking Day is a monthly event created by Zorra of 1x umr├╝hren bitte aka kochtopf and Cindy of cindystar blog is hosting it this month. As part of the event, a theme is chosen for the month and everyone interested bakes a bread that is in tune with the theme. for April Cindy decided on Breads with Seeds and Flakes. and as soon as i saw it i knew what i was going to bake. Partybrot. of course.  

Partybrot is a special Swiss-German bread made up of rolls from different types of doughs that are hand-shaped and placed together in a round baking pan. they are then sprinkled with seeds and baked and served at parties and get-togethers. I had wanted to bake this bread ever since i first saw its image in Tom Lacalamita's Ultimate Bread Machine Cookbook. the recipe in his book recommended the combination of Pain Paisan and Burebrot. since i am new to bread making and make my doughs in the bread machine, i worried that the first dough would probably over rise by the time  i get the second one done and then the bread as a whole wouldn't be so good. however from the recipe of Spelt and Einkorn PartyBrot given in Bread Experience blog  i learnt that over-rising can be done off by simply allowing the first dough to slow rise in the refrigerator. she also mentioned that bread baked from dough retarded in the fridge for a while always tastes better... oh. of. course. why had i not thought about this earlier. probably because my first attempt with ciabatta wasn't a huge success. but thats a story for another day.. 

anyway relieved that no harm in the form of over rising would be caused to my brot i then set about kneading the doughs in my bread machine. in my first attempt i made a bread using the recipe from Bread Experience, only substituting all-purpose-flour for spelt in the milk rolls and whole wheat flour for Einkorn in the wheat rolls. the result was nice...
but i wasn't completely satisfied since the whole wheat rolls were slightly more dense than how i would have liked them. so on my second attempt, while i kept the milk roll recipe untouched, i decided to replace the wheat roll recipe with an adaptation from Tom Lacalamita's recipe of Pain Paisan. the result was great. we were really happy with this bread. it looked fantastic and tasted great. in fact we liked the wheat rolls more this time. they were incredibly soft and delicious with a spread of butter. since the quantity of the doughs  were enough to make two Partybrots,
instead of another big bread i made few small partybrot buns... those looked cute and were real handy... we enjoyed them much over the next three days with our bowl of soup and as well as with butter for breakfast.... i stored them in the fridge and microved them for 30 seconds before serving.

now my recipes of the APF milk rolls and Pain Paisan rolls...

For the Milk Rolls:

  • 2/3 cup fat free milk
  • 2 cups all purpose flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 1/2 teaspoons bread machine yeast

For the Pain Paisan Rolls:

  • 1 1/4 cup water
  • 2 teaspoons lemon juice
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoon salt
  • 2 1/2 tablespoons butter
  • 1 1/2 teaspoons bread machine yeast

For the Topping:

  • 1 tablespoon honey mixed with 1 tablespoon water
  • poppy seeds, sesame seeds, oats, flax seeds
what i did

  • first i made the dough for the milk bread rolls by placing the listed ingredients in the bread machine bowl in the order specified my the bread machine book and programming it for the dough cycle.
  • 5 minutes before the dough cycle was about to complete, i greased a 9 inch cake pan and a sheet of plastic wrap big enough to cover the prepared pan.
  • once the dough cycle completed, i removed the milk bread dough from the machine, placed it in the greased cake pan, covered it with the greased plastic wrap and placed it in the refrigerator, while i prepared the dough for the Pain Paisan rolls.
  • as for the milk rolls, to prepare the dough for pain paisan, i placed the listed ingredients in the bread machine bowl and programmed it for the dough cycle.
  • 20 minutes before the wheat-dough cycle was about to end, i removed the milk roll dough from the refrigerator and kept it on the counter.
  • once the wheat dough cycle completed i removed the wheat-dough from the bread machine and placed well floured board. 
  • next i punched down both the doughs one at a time, divided the pain paisan dough into 12  parts (4 of which were bigger than the others) and milk roll dough into 11 equal parts. i then placed a pain paisan dough roll in the center of a well greased 9 inch cakepan and placed 6 individual rolls around the center ball, alternating the type of dough. i then covered the pan with a greased plastic wrap, placed the pan in the fridge and let the dough rolls slow rise over the next 6 hours. 
  • i put the remaining dough rolls in a well greased muffin tray, placing two different types of doughs in each cup and as in the other case, covered the tray with a greased plastic wrap and allowed the dough to slow rise for the next 6 1/2 hours.
  • about an hour/45 minutes prior to baking the loaves/ buns i removed the cake pan as well as the muffin tray from the refrigerator and let the dough warm up to the room temperature. 
  • i then preheated the oven to 400 degrees F, lightly glazed the surface of the bread/buns with honey-milk solution, sprinkled the seeds/flakes over the dough balls in a random manner and baked first the mini buns and then the big bread in the oven. the mini buns got done(i.e browned on the surface) in 25-28 minutes and the partybrot got done in 30-35 minutes.
  • once the bread and the buns were baked i let them cool for 10 minutes before trying one.
do you see the difference in colors across the cross-section ?? well it is obvious when you hold the bun in your hand.
and its really nice....

So that was my partybrot. hope i have been able to motivate you enough to try baking one . let me know how it goes. i'll be eager to know. Happy kneading and happy baking !!

Sharing this with BBD # 58 at Cindystar blog. 

Bread Baking Day #58 (last day of submission May 1st, 2013)

and here are a few products from amazon that i find very useful. check them out.... the bread machine is particularly handy for moms with busy schedules and an appetite for homemade breads. Spiced Orange BunsItalian Easter Buns and Stuffed Whole Wheat Naans are few of the other breads that i made using the bread machine. 



  1. Wow gr8 baking!!

    I am your new follower.

  2. I love the way you explain your baking ventures Tanu. And the rolls have turned out quite beautifully :)

    1. :) Thanks Priya. the rolls were nice indeed.

  3. Your rolls turned out superb! Amazing baking...

    today's post:

  4. Oh wow, these look amazing! I have bookmarked so I can come back when I'm off my gluten-free diet. Damn I love a bread roll!

    1. Thanks Veggie Mama. Hope you like it

  5. Hi Tanu, just found you via Veggie Mama's Meatless Mondays :) Oh I'm so jealous of anyone who can bake bread, but I love that name, Partybrot - so cute!

  6. This looks delicious! I followed you from the link party at Moms Test Kitchen :) Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here's the link: http://anyonitanibbles.blogspot.co.uk/2013/04/Tasty-Tuesdays-8-features-ad.html

  7. I like your strenght in keeping on trying and trying to the best result!
    Lovely buns, ideal for a gathering around the table or a sunny picnic in the countryside!
    Thank you so much for sharing in BBD!

  8. I just wanted to let you know that your recipe was featured on What's Cooking Wednesday this week! Thanks for linking up and hope to see you again this week! http://www.turningclockback.com/2013/05/whats-cooking-wednesday-recipe-linky-16.html


Thanks for stopping by. It was nice having you here. Have a good day.

Take care and come back soon.
Best, Tanusree

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