Monthly Archives: January 2010

January 31st, 2010

Spelt Oat Whole grain cookies

Vollkornkeks.jpgWhen I have to stay in lab until late in the evening, I need some carbohydrates somewhere at the late afternoon or early evening to refresh myself. One or two cookies are perfect for that, best with some coffee and a chat with my colleagues.

My favourite cookies are wholegrain, with a lot of oats inside. I love this nutty flavour of oat cookies. When I saw the recipe for digestive biscuits on Swirl & Scramble I knew I had to test it!

I made some minor changes due to my pantry: I used freshly ground spelt and oat, replace brown sugar with raw sugar and add some homemade vanilla sugar. I also add a pinch of salt as I always do when cooking something sweet.

The cookies turned out perfect. So good that I bake the double amount! Continue reading

January 24th, 2010

Challah flavoured with Orange liquor

DSC_1395Zorra post here about a bread flavoured with amaretto.  What a nice idea, but I do not have amaretto in my pantry but homemade orange liquor. First I thought about baking brioche with it but then I decided to make a leaner recipe. So I make some small changes in this Challah recipe. I reduced the amount of oil a little bit and added liquor to the formula. And because I had not so much orange liquor left I added also some orange flavoured oil. The resulting bread has a fine orange taste, but its a mild flavour, so even my boyfriend like it. If I would bake it just for myself, I would prefer a stronger orange taste. Continue reading

January 18th, 2010

Hemp Bread

HanfbrotHemp is normaly associated with drugs. But hemp fibres was always used for making ropes and tissue and it nutritious seed were eaten, too. The seeds are packed with essential fatty acids, all eight essential amino acids, vitamin E, vitamin B, potassium, calcium, magnesium and iron. And the hemp seeds you can buy at whole food stores are as good as THC free (This is written on my package, too). So its a healthy ingredients for a healty bread.

Because I am still cleaning up my pantry, I also add sesame and flax seeds and replace a part of the flour with breadcrumbs. I use to dry single slices of bread which are getting steal and later grind them into breadcrumbs. So adding Breadcrumb into a new bread is some kind of bread recycling! 😉

The bread is delicious: It has a slight nut taste and it is so crunchy because of the seeds. Hemp seeds stay crunchy even in bread. I prefer to eat it with some butter and fleur de sel, thats is enough to underline its taste!

Hemp Bread

yield two bread of abaout 1,1 kg each

Pâte fermentée

  • 250g flour Type 550
  • 175g water
  • 2g yeast
  • 5g salt

Dough

  • whole Pâte fermentée
  • 800g wheat, fresh ground
  • 200g bread crumbs (can be replaced with flour)
  • 800g water
  • 10g distaltic malt
  • 5g yeast
  • 20g salt

Seeds

  • 50g sesame
  • 50g flax seeds
  • 100g hemp seeds

Mix all ingredients for the Pâte fermente and proof it for 2 hour at room temperature. Then put the dough into the fridge for 12 hours.

The next morning: Toast the seeds, then set them aside to cool down . Mix all incredients for the dough  and knead it for about 3 min at low speed, then 6 min on high speed untill medium gluten development. Turn back to low speed and knead the seeds into the dough.

Ferment for 2,5 hours. Fold the dough three times during this time.

Form two breads and place them in brotforms.

Proof for 1 hour.

In the meantime heat the baking stone at 250°C.

Bake the breads for 45min with steam.

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Wie jede Woche sende ich diesen Beitrag zu Susans wöchentlichen Yeastspotting. Das ist ein wöchentlicher Schaukasten von allem, das mit Hefe gebacken werden kann und bringt mir immer viele Inspirationen.

January 13th, 2010

Bread with Nuts

NussbrotAfter all the sweet breads, stollen and cookies during holiday season I need now a bread with lots of whole wheat and healthy ingredients. When I take a look at my pantry I found a lot of leftover nuts from Christmas baking. In my fridge I found an open pot of yoghurt so I decided to use it up, too.

The bread I bake with this ingredients is hearty and healthy and very delicious. Continue reading

January 6th, 2010

New Year’s Pretzel

DSC_1265Every year I bake a New year’s pretzel at 31. December which we eat on new year’s morning. This year we came back late in the night of 30. December, so I was to tired to prepare a pâte fermentée for this recipe. So I decided to create a recipe similar to the weckmann recipe using water roux. Water roux makes the bread soft and fluffy and enhances shelf life.

Continue reading