Tag Archives: Seeds

July 10th, 2016

Spelt & Seed Sandwich Bread

Dinkel-Körner-ToastThis Sandwich bread is a readers wish. But I needed two rounds, until I was really satisfied. In the first Variant I had a boiled soaker with whole spelt flour and seeds, but this added to much liquid to the dough. This resulted in a very instable crumb. The recipe needed adjustments!

The bread (in both tries) is a pure spelt flour with 30 percent whole grain flour and amixture of flax seeds, sesame and sun flower seeds for an extra nuttiness. The preferment is a biga made from whole spelt flour. This has many advantages: the whole grain flour has enough time to soak up the liquid, a biga helps to strength the gluten network and it adds complex flavour nuances, too. As every sandwich bread this bread needs a fully developed gluten network, and spelt is a sensible. So it is needed to keep a close eye on the dough to find the perfect spot.

At the rerun of the recipe I used a bit mashed potato for fluffiness and a soaker with an only moderate amount of water. This makes the dough recognizable firmer, the dough is easier to handle and the fluffy crumb gets enough stability. So what was my lecture of this day? Sometimes less (water) is more!

 

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June 13th, 2013

Spent grain rolls

Treberbrötchen

Why did I take so long until I publish this recipe? I don’t know. Sometimes, when I’m short in time, I note down the  recipe and take a photo but do not blog it. And when time pass, the recipe vanish in the blog nirvana. And that’s what happend to this spent grain rolls recipe.

But luckily Alexandra asked me for a recipe for spent grain flour. And so I pulled out the recipe and freed it from dust.

And that is so good, because the rolls are delicious. The spent grain flour adds a nice roasted malt aroma to the slightly sour taste of the yoghurt and the long fermentation creates a complex taste.

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March 31st, 2012

Seed bread with Amaranth and Polenta

Saatenbrot mit Polenta und Amaranth

It’s time for another bread recipe after I posted so much sweet stuff in the last week. This Seed-Bread contains besides roasted poppy seeds, sesame and flaxseeds also amaranth seeds and polenta, which gave a nice aromatic taste to the bread. Amaranth is a good source for essential amino acids which are missing in wheat and corn and contains a lot of iron, magnesium, phosphorus, copper, and manganese. Its a very healthy “pseudo grain” and I try to involve it more often in our cooking.

The dough is prepared similar to the recipe of the sourdough bread with roasted oats. The gluten network is developed with folding the dough. No need for a food processor for preparing this bread.

The hot soaker I prepared with the polenta and the seeds adds moisture to the crumb and the bread stays fresh really long. But if you do not need two loaves of 1.2 kg each, it would be a good idea to half the recipe.

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May 9th, 2011

Seeded bread with sourdough a la Hamelmann

Saatenbrot mit Sauerteig nach HamelmannWhen Lutz describes a bread with the words “a new favourite” then I know that I have to try this bread by myself. And a bread with sourdough, whole wheat and seeds is always tempting for me.

And so I did not wait long until I bake this recipe. I made some small changes, like roasting the seeds before soaking them and I made the sourdough with freshly milled wheat. My third change is that I bake the bread a little bit longer, so that I get thick aromatic crust.

The resulting bread is delicious, an easy to handle dough, with a very good ovenspring and a great taste. I can just repeat what Lutz already said: A new favourite! Continue reading

July 31st, 2010

Spelt and Seeds rolls

Vollkorn-Körnerbrötchen

The last weeks were very exhausting. My work in the lab is very time consuming at the moment and it seems that it stays like this until middle of September. That’s why I posted not very frequently in the last time and I am afraid that I will not post regulary until the most important experiments are done.

The Spelt and Seeds roll I baked on saturday last week. The Idea for this recipe came to me when I thought about what to do with left over boiled spelt grains. I decided to use them in a dough for rolls. I added a soaker with rolled oats and flax seeds. This made the rolls soft and hearty.

The combination of whole wheat flour, white spelt flour, spelt grains and flaxseeds is perfect for a delicious sandwich for lunch break.

For this week I am to late for Yeastspotting, so I send it for next weeks edition of Susans weekly showcase of yeastbaked goods.

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June 3rd, 2010

Seeded Bread with two preferments

Saatenmischbrot

I did not planed to post this recipe (I posted some similar recipes already) but the boyfriend praised this bread so much that I decided to write it down in case he asked me to bake it again.

For this bread I had to smuggle sunflower seeds in the house and to my surprise he did not find it in the pantry. But as soon as I opened the package he appeared in the kitchen and started to nibble the seeds. But at this time I had the amount I needed already weighed.

I used two preferments for this bread: Sourdough and Pâte fermentée which gave a lot of flavour to the bread while the soaked rolled oats and flax seeds made it nicely moist.

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May 30th, 2010

Granola Bars

Müsliriegel

Last week Steph of Kleiner Kuriositätenladen baked granola bars for the Blogevent “Essen für Unterwegs” (which I hosted this month). Her recipe contains cranberries but no nuts. I wanted my own granola bars, but I wanted something with nuts, something with almonds and apricots.

So I did a research at Tastespotting and after reading some recipes I had a plan. I combined details of different recipes: oat meal, rolled oats, almonds, apricots, some seeds. Then I add some egg white to the mixture to improve the texture.

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April 21st, 2010

Wheatbread made with Raisin Sourdough

Weizenbrot mit Rosinensauer

After I made the Raisin sourdough I had to bake a bread with it! Because I was not sure how good this would work I decided to do a simple wheat bread with just some seeds added for more flavour. I decided to use roasted sesame and flaxseeds, because that is a combination I like very much.

When kneading the dough could not find a difference to normal dough made with sourdough but the crust get a wonderful dark golden red hue, darker and more shiny then my normal breads. I think that is due to the high sugar amount in the “chef”.

The bread rise good and had a nice open crumb and mild sourdough flavour. Not sour at all, that is how I like my breads!

And like always I sent it to Susans weekly Yeastspotting!

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March 7th, 2010

Multigrain bread

DSC_1713When Steve of Bread Cetera posted a recipe for Multigrain bread recently I knew that this is a recipe I had to try because I love any kind of Multigrain bread!

I changed some smaller details of the recipe due to my pantry: I replaced sunflower seeds with sesame seeds because sunflower seeds survive seldom long enough in our pantry to go into a bread dough. Then I used cracked spelt instead of cracked wheat just because I liked to add another grain into the dough and then I did not get any high gluten flour here so I bake it with normal flour (Type 550). I think that the missing high gluten flour is the reason why I did not get a so open crump! But missing open crumb do not effect the taste! The bread is very delicious, a bread I will bake again! 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.