Category Archives: Bread

November 14th, 2015

Seeded Whole Wheat Bread

Vollkorn-Saatenbrot (1)

This week was laborious and exhausting. And add this twelve hour workdays I was happy about the nourishing whole wheat bread that was waiting for me in my lunchbox in the breaks. A soaker made of seeds, nuts and whole wheat flour keeps this bread long moist and fresh while a wheat sourdough adds the desired flavour.

As whole wheat sourdough tends to develop more acidity as the white flour variant, I build the sourdough in two stage and let it ferment rather short and warm. This makes the sourdough strong and mild. A bit of honey in the dough helps to balance the flavour in a harmonic way.

With all the seeds and its sturdiness it is a perfect bread for cold November days.

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October 28th, 2015

Walnut Bread

WalnussbrotBeside apples walnuts are another autumn favourite of mine. And beautiful autumn days with blue sky, colourful trees and rustling leaves on the ground make me wish for a bread with nuts. The bread I baked is another sibling of the Wheat Bread 80/20 and the Göppinger Bread. This time I baked it with only sourdough and with walnuts, of course. The bread is as flavourful and delicious as his older brothers  with its crisp crust and tender crumb and the nutty walnuts bits. For a good oven spring it is important to have a active sourdough thus I made the sourdough in two stages, the first stage short and warm to increase the number of wild yeast in it while the second stage is for flavour development.

If you prefer a milder bread, you could make a wheat sourdough as well and use the rye flour in the dough. It is a lot of fun to tweak this recipe by just changing little details like the sourdough handling in order to archive a completely new bread. So maybe this will not the last bread basing on this recipe …

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October 10th, 2015

Porridge Bread

Hafergrütz-Brot (3)This is a leftover – recipe which I created while looking through my storage: I had a open bottle lingering in the kitchen after baking the Swan King Bread. The sweet starter needed urgently a feeding and in the pantry I found another box of steel cut oat, a souvenir from our last trip to the East Frisian coast.

I decided to soak the steel cut oat in hot water instead of boiling it so it keeps a certain bite. And the generous portion of roasted sesame together with oats and emmer gives the bread a very delicous nutty flavour, while the malt beer adds a subtle sweetness. The right bread for the first cold and rainy days in autumn.

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September 25th, 2015

Federweißer Bread 2015

Federweißerbrot (4)Two years ago I had the idea to bake a bread which is only leavened by the yeast of a young wine (Federweißer). That worked good and was delicious, as you can see at this great breads of others bloggers. When I planned what to bake for the goodby party of my favourite ex-colleague (it is a double ex as we both have left now) there was again a flask of Federweißer sitting on the counter. The dearest was not around to rescue his beloved wine from misuse and so a not negligible amount of it was used to make a rye poolish.  To give the bread a hearty flavour, I prepared a sourdough as well.

The bread developed a good flavour with a slight sweet note from the young wine. The crumb was soft and the crust was crunchy. I hope, that you believe me that, as I can not provide a crumb shot because the bread was a present which I could not cut in advanced, of course.

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September 20th, 2015

Swan King Bread

Märchenkönig-Brot (2)Oliver asked me on Saturday morning if I have a recipe for a “King Ludwig Bread”. I did not know a bread with this name, but after some minutes of googling I started to suspect that it is a readymade mixture for bakeries, as so many bakeries are selling it. Some minutes later I found the manufacture of the mix and the ingredients did not sound so well in my ears: “Spelt flour, ry flour, malt, dried rye sourdough, whole spelt flour, coarse meal spelt, gluten, salt, sweet whey powder, guar flour, wheat bran, grape concentrate, ascorbic acid, enzymes”.

The breads seems to have a soft crumb what speaks against a bigger amount of rye and the brownish crumb should be due to malt and not to a lot of whole grain flour. And slowly a recipe starts to appear in my brain.

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September 13th, 2015

Bread Baking for Beginners XX: Whole Grain Potato Bread with walnuts

Kartoffel-Walnussbrot (2)

As soon as the weather change from summer heat to autumn cold I long for hearty breads with whole grains. A great combination is whole grain, potato and walnuts. For our bread baking course I promised a moist whole grain bread and as I have the feeling that another bread without preferment will find some friends here I designed the recipe accordingly.

But the bread gains a lot if you allow the dough to rise over night in the fridge. It will not only will enhance the flavour, but also gives the bran a longer time to soak and gets softer. For a good soaking of the whole grain flour, using warm water and still warm potatoes helps to speed up this process during the first stage of dough preparation.

And if the dough gets the time it needs you will be rewarded with a whole grain bread with an soft and moist crumb. It pairs perfectly with cheese or honey!

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September 4th, 2015

Göppinger Bread

Göppinger (1)

When I talked with my mum on the phone some weeks ago, she asked me if I had an idea for a recipe.  She had a rye sourdough fermenting in the kitchen and was now looking for recipes (I know where I got my tendency to start a preferment before deciding what to bake.) I just baked a delicious Wheat-Rye bread and some minutes later I had drafted a “sibling” of this recipe which fits to the preferment and sent it to my mum. The next day she send me some pictures and wrote that they all liked the bread very much, so I kept the recipe in the back of my head as “to be baked”.

When I was thinking what to bake as move-in present (in germany the classical gift for a new flat/house is the symbolic bread and salt), I remembered the recipe and I finally I baked it. And I like it as much as its faster sibling. It is an aromatic bread  with crisp crust and tender crumb. It is a perfect everyday bread and tastes delicious with sweet things like honey and jam as well as with hearty cheese.

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August 23rd, 2015


Buttertoast (1)I do both rather seldom: Baking soft sandwich bread and baking during the week. Normally my bread baking day is at the weekend and so I need special circumstances to take the flour from the cupboard during a working week. But an tooth emergency leaded to a small oral surgery and subsequently to chewing problems. After three days of soups and purees I was longing for a really soft bread which is easy to chew.

The sweet starter is always great in such situations. Coming home from work I went straight to the kitchen and started the starter. Two hours later its volume already doubled and so I could already knead the dough. The dough contained some yeast (as I wanted to bake before going to bed) and a good portion of butter and a pinch of enzyme active malt. Both helps to make the crump tender. The good amount of butter as well as some sugar also leads to a good browning when toasted. But although untoasted the bread has good, slightly buttery flavour.


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August 16th, 2015

Wheat and Rye Bread 80/20

Weizenmischbrot 80 20 (1)

I’m tempted to call this bread a fast bread. It “just” takes 8.5 hours from mixing the sourdoughs to pulling the baked loaves from the oven. So if you (like me) decided at 8 am to bake bread you can serve the already cooled loaf for supper. This is possible because of the short time needed for ripening of the sweet starter and of the “Berliner Kurzsauer”.

The Berliner Kurzsauer is a rye sourdough and was invented by Pelshenke and Schulz in 1942. It is kept at high temperature (ideally 35°C) which promotes the activity of homofermenting lactobacteria (homofermeters are that kind of lactobacteria which produce only lactic acid). It yields a aromatic, mild tasting sourdough. The only backdraw is the fact, that the yeasts in this sourdough will not develop well and so I combined it with a strong sweet starter and a bit of commercial yeast.

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August 9th, 2015

Bread Baking for Beginner XIX: Baguette with Pâte Fermentée

Baguette (4)Another wish for the Bread Baking Course was Baguette. And Baguette dough is a simple dough: You need just flour, water, yeast and salt.

But when it comes to forming and slashing, it gets way more complicated. Only one thing can help with this: Practice! For slashing you actually don’t have to even bake baguette, one can start practicing with paper and pen! As PIP onces wrote: “If you can draw them, you can slash them!” And so I made two practice sheets for you. One with reference lines and one without. You can print them and start practising right away. Try to draw the slashes on the “Paper baguette” in fluent movements without stopping while drawing a slash. Repeat this until you feel comfortable with drawing the slashes, then try it with the real one. And other ways then the traditional cuts are possible as well. In France I saw Baguettes slashed lengthwise as well!

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