Category Archives: Bread

April 16th, 2016

Rye Bread without Sourdough

Roggenmischbrot ohne Sauerteig (1)In January a reader asked me about a recipe for dark bread with lots of rye, but without Sourdough. I needed time to think about a recipe, but finally a recipe began to form in my head. As rye needs acid for baking, I choose butter milk as liquid. The complex flavour is created by a rye poolish and a soaker made out of dried whole grain bread crumbs. The bread is in the style of a dark farmers bread with 70% rye. The buttermilk adds a noticeable but mild acidity like you would find in a mild sourdough bread.

To create the fine cracked pattern on the crust, the loaf are turned on the peel already 20 minutes prior baking and left uncovered. This results into a slight drying of the skin of the loaf and as is spread a bit during this time as well, it will create cracks on the surface. Adding steam after 30 seconds of baking will enhance the effect as well.

After all, it is a good bread with a moist, regular crumb and a thick, flavourful crust. And as it is made without sourdough it is although a nice start for bread baking beginners who want a easier start into rye breads.

 

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April 10th, 2016

Oat Twins

Haferzwillinge (3)The second bread wich I baked for the “Schwarzmarkt” was a oatmeal bread. My love for oat shines through one or the other recipe and so I made up my mind quite fast that a bread with oats would be a “must have” for the Schwarzmarkt. This time I opted for a rolled oats partly as porridge, and partly roasted. The porridge makes the bread moist and keeps it fresh for a long time, while the roasted oats add flavour and a nice texture to the crumb. The bread is risen by only the sourdough and rye poolish, which makes the flavour deep and complex.

To get four breads into the oven, I decided to bake them as “Twins” which means that I proof two round loaves in one oval proofing basket. The breads fuse while baking on the side they touch each other, but are easily seperated when cooled down.

I like my oat twins very much, with their dark crust and moist crumb, and the slight honey flavour in combination with nutty oats it is harmonize with cheese as well as with honey or jam. A bread, suitable for every meal!

 

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April 3rd, 2016

Whole Grain

Volles Korn (2)It makes me always happy to get my hands into flour and I enjoy it  very much when I have the opportunity to bake more then one kind of bread. This weekend I baked busily as I wanted to have a selection of bread for the “Schwarzmarkt” – the non-commercial food swap market which took place today. I prepared breads with different seeds, breads with oats and whole grain breads.

The whole grain bread is moist as I added some butter and a hot soaker to the dough. And a long, cold proof and the whole grain variant of my sweet starter build a complex flavour and the oven spring is very good and the slashes opend in a nice way. To archive slashes which open nicely and form nice “ears”, these things has proved themselves: a sharp nice (of course), cutting in a shallow angle and a slash in slight crescent shape.

 

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March 27th, 2016

Spelt Easter Pinze

Dinkel-OsterpinzePetras comment here made me thinking about baking this years Easter pinze with sweet starter. I already had a spelt variant in my mind and so I decided to combine both ideas. To keep the pinze moist, I replace the milk with some cream and reduced the amount of butter. Cream has not only a positive effect on the crumb, it is although good if you plan to let the pinze rise over night in the fridge, as the cream will not harden in the cold as butter would do. So the Easter Pinze can rise unaffected and it is easy to serve a oven fresh bread for easter breakfast.

As the dough contains a bit more fat (from the cream) I added some more egg yolk, too. This adds a nice yellow hue to crust and crumb, which is very nice especially on rainy Easter Sundays like it was this year. The pale green eggs in the background of the pictures are from my uncles hens, which belong to the so called “Easter eggers”, a variety of chicken which carries a special gen for a blue to green stained egg shell. So I get a  perfect green Easter egg without staining 🙂

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March 13th, 2016

Tumeric Loaf

Kurkuma-Laib (4)Bright yellow like the sun shines the tumeric loaf on my kitchen counter. And its good that it shines so bright as spring seems to be far away.

It was the first time in my live that I used fresh tumeric. I got very exited when I saw the rhizomes in our small wholefood shop and bought some directly. And while I packed them in my bag I already saw the bread I was going to bake with some  of them. Continue reading

February 27th, 2016

Walnut & Porridge Bread

Walnuss und Hafergrütz-Brot (1)Whenever we spent our vacation in nothern Germany, I have to buy something I have troubles to find in the Rhineland: Steel cut oats! I like them very much, not for the kale stew like it is typical in North Germany, but for making porridge or baking bread. A porridge is such a good addition to a bread, adding some bite and a good deal of moisture and helping to keep the bread fresh for a long time. Especially for spelt bread it is a good addition as spelt has the tendency to bake dry without added soaker.

The bread I baked last week contains the trio of spelt, oat and walnuts. All three are somehow nutty flavoured and it feels natural to me to combine all of them in a bread. The preferment is a whole spelt sourdough which I grow over to stages to contain the mild lactic acid flavour I love so much. And the combination of joghurt-like notes of the sourdough and the nutty flavours of the grain and the nut makes this bread to one these I enjoy most plain or just with some butter and sprinkles of salt flakes. A clear favourite of mine!

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February 21st, 2016

Leftover Bread

Restel-Brot (1)Sometimes, the best bread happens rather unplanned. Like this bread, which is a kind of a left over bread. It started when I was thinking about what to do with the remaining part of the “aromastück” I prepared when baking the “Irländer”. In the fridge was a big batch of sweet starter  waiting to be fed, but it was to much to feed the whole amount, so using part of the unfed starter was needed, too. And in my flour cabinet I had nearly empty bag with rye, spelt and wheat flour. So why not combining everything to bake a bread?

The result is a classic every day bread with a soft crumb. The Aromastück adds a nice malty note and helps to keep it fresh for a long time while the unfed sweet starter adds subtle flavour notes that adds complexity to the aroma. A truly delicious bread that makes me think about new experiments with the aromastück.

 

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February 13th, 2016

Irländer

Irländer (1)

Oliver asked in December if I had a recipe for a aromatic bread with 90% rye. The orignal bread named “Irländer” is a whole grain bread baked with sourdough only and is originated in Mannheim. As I easily get stomach problems when eating to much rye, I always need someone to share a rye bread with. And so it took some time until a weekend I know that I would see my parents and my sister. Shared with three, the amount of rye bread left for me is perfectly 🙂

This bread has a moist crump and stays fresh for a long time. A so called “aroma stück” and sourdough makes the bread aromatic and the “aroma stück” buffers the acid peaks of the sourdough very well. A very harmonic bread.

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February 8th, 2016

Twin Bread

Zwillingsbrot (1)I had a nice email exchange with a reader some time ago. She just had started her own sourdough starter and had some questions about it. One was how to replace the bought dried sourdough with her own one. She mailed me the recipe and I adjust it so that it is sole leavend by sourdough. To ensure that the sourdough is strong enough, it is fed twice. I although added a soaker for seeds, to ensure they can take up enough water. As I changed much of the handling as well, add the end there are just the same ingredients but a complete different recipe. But it is worth while as it yields an aromatic, moist bread with a well balanced mild soudough flavour.

As the bread is bake as two loaves set next to each other it is a great bread to be shared with friends. A Bread where one half looks like a twin of the other half. A real ”twin bread”!

 

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January 15th, 2016

Bergisch Beer Bread

Bergisches Bierbrot (2)Sometimes days go in another direction then my bread baking plan was scheduled. Like last weekend when my mum called to invite me for a spontaneous lunch. So I placed my dough in the fridge after kneading. When we came home it was already late afternoon and when I calculate how long it would take to proof and bake the bread I realize it would be already past my bed time. So I decided to form the loaves and proof them over night in the fridge. With a mild sourdough, this works very well without getting a to sour bread.

And indeed, the bread has only a very faint sour hint  underlining the malty notes of the dark beer and a very complex flavour due to the long, cold rise. The crumb is fluffy and soft, the crust crisp, a perfect every day bread. And if you wonder why it is called “Bergisch” Beer Bread: The Bread is named after the region I live in, the Bergische Land.

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