Category Archives: Bread

December 13th, 2014

Santa Claus Bread

DSC_2740

My entry for the christmas party in the lab looked like that: Bread (of course homemade). That was an easy decision. It was more difficult to decide what to bake. We are a very international team and everyone should bring something special from his country. And so I decided to honour the swabian part of my family history and baked pretzels. For the second kind of bread I chose my favourite bread. With this dough you can do every “mischief” you can imagine when forming a bread. And so I decided to bake a Santa Claus bread. I saw similar breads before but I did not like the fact that they were painted with food colouring and the way how they were formed did not fit to my ideas complexly either. But I had my own ideas already…

… and the ideas worked well and the breads turned out to be the most photographed part of the buffet. And one colleague asked me to bake such a bread for christmas eve  for her (what I will love to do).

About the bread itself I can just repeat what I said before: It is delicious crusty with a soft crumb and great flavour.  It is my personal favourite. And that makes it a good candidate for Michas new permanrnt blogevent where she looks for “Undiscovered Blog Buster” (german: Der Unendeckte Blog Buster =DUBB)!

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December 5th, 2014

Poppy seed rolls with sweet Starter

Mohnbrötchen mit süßem Starter (1)

After to weeks of hibernation in the fridge my little sweet starter longed for fresh flour. To use the leftovers after feeding I decided to mix a dough with a little bit starter and a tiny little bit of fresh yeast and let it rise over night at roomtemperature.

The next morning the dough was very well risen and lively and so I formed some rolls and let them rise for a short time before baking. After one hour I could serve warm rolls for our breakfast.

They flavour was very complex and delicious, and thats convinced me to share the recipe with you, even when it was planed “only” to use up leftovers.

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November 22nd, 2014

Lye rolls with sweet Starter

Laugenstange

It is near to self torture to bake lye rolls which has to be frosted as soon as they are cooled. While starring on the still hot rolls I asked myself: “WHY? Why did you not make the double amount?” Because I LOVE lye rolls. But I proofed that I can control myself and did not snack a single one. But just because they were meant for the birthday brunch of my love.  If they wouldn’t be for him, I would not guaranteed for anything…

For this lye rolls I followed Dietmars advice and warmed the lye to 30°C. This gave the rolls an incredible shine! And because they are so delicious and beautiful and a star for every birthday table they are perfect not only for my loves birthday but as well for my blog birthday event!

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November 15th, 2014

Pumpkin seed bread with roasted Pumpkin

Kürbisbrot (3)

The nice sales girl in my parents favourite bakery gave them some slices of bread to test, mentioning that she like it very much but strangely the other costumers did not buy it. My parents tested it and agreed that it is very delicious. At the end, they bought the last loaf.

When they told me about it my brain started to work immediately and soon I had a plan for the next baking day. The basis for the recipe is my favourite wheat and rye bread to which I added roasted pumpkin and pumpkin seeds. For the form of the loaves I tried to mimic a pumpkin, too.

The bread had a good oven spring and smelled divine when I pulled it from the oven. It was hard for me to wait until the bread cooled but my patient was rewarded. The bread had a crisp crust and a regular soft crumb speckeled with orange pumpkin and green seeds.

It is a great bread and for sure not the last time I baked it.

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November 8th, 2014

Weckmann

Weckmann

The Weckmann is a tradtional bread baked in germany between Saint Martins Day and Christmas. In the Rhineland they are given to children after the Saint Martin procession.

It is five years ago since I posted the last Weckmann recipe.  I baked them than for my first blogbirthday. This year I felt that I would like to try a new recipe, with cream, egg yolk and a biga as preferment. The cream makes the dough very tender and the dough is easy to handle, too. And using cream instead of butter makes it easy to let the dough rise in the fridge, so you can bake them freshly the morning if needed.

They have a tender crust and soft crumb and a perfect to enjoy them together with a cup of hot cacao.

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November 1st, 2014

Seeded Crisps

Saaten-Knusperchen

I admired already for some time the gorgeous looking seeded crisps which I saw on different blogs. They sound like a Mixture of biscotti, zwieback and cracker, with a hugh amount of seeds. That was very tempting but every recipe I found used baking powder or soda as rising agent. I don’t like the taste of baking powder so much and so I decided to make a recipe of my own, using yeast instead of baking powder. I take my inspirations from different seeded crisps and  zwieback recipes.

With yoghurt and butter make a tender crumb, honey and malt add a subtle sweetness and the nutty taste comes from a mixture of hazelnuts, sun flower seeds, sesame, pumpkinseeds and buckwheat. After baking the loaf has to cool completly, best over night. Then it is sliced and baked for another 30 min. This makes the bread crisp and adds a nice flavour of toasted nuts.

The Seeded Crisps are perfect on their own but although great to go with wine and cheese!

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October 26th, 2014

Weizen-Dinkel-Stangen

Dinkel-Weizen-Stange (2)

This Weekend I planed to bake the Baguettes which Sara posted on her Blog. But when I mixed the poolish I ran out of white flour. It was already late evening, it was cold and raining and I did not want to leave home again to run to the supermarket. Instead I checked what was left: rye flour was no alternative, but white spelt flour and a darker wheat flour was looking very good.  And because the planed recipe was now out of discussion I mixed a bigger batch sourdough with the darker wheat flour and made an autolysis dough with the spelt flour.

The next morning I kneaded the dough by hand and let it rise for the hours at room temperature with some folds in between. Then we left home to buy and plant some apple trees with my spouses parents. When we came home late afternoon I heated the oven and formed the dough to baguettes. When I pulled the loaves from the oven they smelled divined. So we ate one while still warm. And it tasted as good as it smelled. Crunchy crust, middle open crumb and a deep, complex flavour due to the two preferments and the cold fermentation. A unplanned bread which turned into a favourite!

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October 19th, 2014

Quinoa Baguette

Quinoa-Stange (2) The pseudo grain quinoa is a fast side dish I like to make instead of rice. The flat seeds stems from the Andens and are packed with protein and minerals and they are delicious! So I was directly hooked when I saw a bread made with a relative high percentage of quinoa because they contain no gluten. Sadly I can not remeber anymore, where I saw the bread. But I could not get the thought of quinoa bread out of brain and so I decided today spontaneously quinoa baguettes.

I used 30% of home milled quinoa and was surprised how well the dough behaved. It needed a little bit more water then I expected but after some folds it developed a good gluten network. The flavour of quinoa was well recognizable when I knead the dough and while baking the whole kitchen was filled with the aromatic nutty smell. I was really exited when I cut the bread after cooling down. The crumb is not as open as a baguette but moist and flavourful. The nutty taste harmonizes perfectly with some goat cheese and honey mustard!

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October 16th, 2014

Pumpkin rolls

Kürbisbrötchen

It’s again this time of the year: Zorra asks all of us to bake a bread for world bread day. Since I have a blog of my own I follow her call and post a delicious recipe on 16. of october, This year I found inspiration for the recipe in the big, plumb pumpkins we harvested in the garden of the parents from my love.

When I use homemade pumpkin puree the water content always vary and this make it difficult to repeat the recipe. And so I took my old but beloved juice centrifuge  and juiced 600g pumpkin. I got nearly 340g juice. I used it to make a poolish in the morning and kneaded a dough with more juice and the poolish in the evening. I formed the rolls before I went to bed and let the rolls proof in the fridge. At the next morning I only had to bake the rolls.

The rolls got a dark golden crust and a soft yellow crumb. They have a strong, delicious pumpkin flavour – as good as rolls with pumpkin puree – and the preferment and the long, cold proof for a complex flavour. And the the remaining pumpkin marc from juicing can be cooked in a pumpkin soup. And to the pumpkin soup you can of course serve this rolls…

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September 23rd, 2014

Federweisser Rolls with Rye Poolish

Federweißer-Würzelchen (2)From our kitchen window we could see how our neighbour, the vintner, put the first flasks with young wine (in Germany called Federweißer) in the display. And because we were waiting for the first bottle of Federweißer already, my dearest one directly went to buy some flasks. He came back with to happily fermenting flasks but not before he and our neighour savoured a glass of it together.

And because we enjoyed the Federweißer bread I baked last year so much, I started directly a poolish with rye flour. The idea of using rye instead of wheat flour I got from Dietmar

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