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.
Cinzia from Cindystar asked us to bake Bread with seeds and flakes for Bread Baking Day. When my mum asked me for a recipe for “Weltmeister-Brot” (Champions Bread) I knew directly that this would be perfect for this theme.
It is not clear, why this bread is called champions bread. Some Bakers from the german island Sylt claim that they invented it, while others connect it with the swabian soccer player Klinsmann, who is a baker by trade. I can only tell you, that I ate both champions bread and rolls first as a child in the 90th during our family holiday in East Frisia.
I saw the champions bread either baked in a tin or formed as a batard, but I like the batard more. But the recipe would work in a tin, too.
I like the bread very much, with its light and soft crumb and a thick, crunchy crust covered with a lot of seeds. That’s a bread I like!
In Germany it is a tradition to bring salt and bread as a present when friends or family moved into a new home. The present symbols wealth and luck for the new home.
When Zorra moved her Blog to a new address, my first thought was, that I should bring Bread for her, at least virtually. And then Zorra asked for Bread for a Blogwarming Party at the Bread baking Day. But no salt is needed, because she has still a big stock!
It is always harder for me to decide what kind of bread I should bake when there is a theme with nearly no restrictions. So many breads are possible . At the End I decided to go for multigrain batards, which are covered with seeds. A great Bread for any party, delicious on its on, but although great with some butter and fleur de Sel!
Since I gave my boyfriend a home brewer set as birthday present, we learning how to brew beer. For our first try we used the beer kit that came with the set, which is malt extract with hop extract. Nice for the start, but it reminds us of cooking with packaged mixes. That’s not what we want, we want the real adventure.
And so we started a second try using real malt and hop. After mashing – the break down of the starch to sugar in the malt – we had the spent grains as byproduct. Our recipe mentioned that this spent grains can be fed to chickens or cattle or that it can used for bread baking.
It can be used for baking bread? Pass me the sourdough, sweetheart…
The Spent grain bread has a compact and moist crumb and if I would not know that I added some all-purpose flour, I would thought it is a whole grain bread. It is a hearty loaf with the aroma of sourdough and the spices I used. The spent grains add a nutty taste. It goes very well with some strong cheese.
And what am I doing with the remaining spend grain? It is drying in the oven right now, I want to test milling it into flour…
A happy bubbling sourdough greeted me in my summer warm kitchen when I came home from work two weeks ago. In the morning I had refreshed the sourdough because I promised to bring sourdough for a colleague.
When I was standing in the kitchen, thinking about what to cook for dinner, I looked at the sourdough and rembered that we had frozen some burger patties for the boyfriend when we made burgers the last time. And in the fridge I had tofu, perfect for my vegetarian burgers. And here was the sourdough, ready to bake some burger buns.
Until the boyfriend came home from work one hour later, the dough for the buns was already rising. And two hours later we sat in the kitchen and enjoyed our burgers.
I’m very happy with this recipe. The buns had a very thin crust, a terrific soft crumb and such a nice complex taste due to the sourdough!
I neglected the Blog a little bit in the last months. But I passed the defence of my Ph.d. thesis successfully last Monday so I have time for blogging once again.
We (some other freshly made “Dr.”s and me) had a party to celebrate this event. I volunteered to take care of the bread and tested two new overnight recipes for the party: cloverleaf rolls and burger buns. The Burger buns are made with very little yeast and proofed overnight at room temperature while the cloverleaf rolls proofed in the fridge. I only had to bake the rolls the next morning.
The cloverleaf rolls are a little eye catcher for a buffet. One of the “leaves” of the cloverleaf is dipped in sesame, one of the them is dipped in poppy seeds and one stayed plain. It is my miniature variation of the German “Brötchensonne”.
They taste very good, too, with a complex flavour due to poolish and the long and cold proofing.
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.
It’s time for a proof of life. I survived the last week but worked more than even I imagined. It was the first time in my life that I worked non stop for 15 hours and 45 minutes in the lab. But now I try to work less in the lab and write more at my thesis. The time is running now…
And so I baked once more a bread which I can proof in the fridge. Its easier to squeeze baking bread in my writing routine if I have not to spend so much time on the loaf each day.
This bread contains only one kind of seeds: Sesame. I used white sesame and some of the black sesame an Asian friend gave to me. It’s not so easy to find black sesame in German supermarkets.
The taste of black sesame seems to be similar to the white variation. I like it because it gave the bread crumb light and dark speckles. And of course I liked it because I like sesame.
Some time ago I saw a delicious looking bread that Judd baked: Pain aux levain aux grains melanges. I’m in love with breads containing mixed seeds and so I put the bread on my todo list.
This week I managed to bake it, finally – but with some adjustments. The sunflower seeds vanished magically before I started to bake bread and so I replaced them with hazelnuts. I love hazelnuts in autumn breads so for me the change was not so hard. Normally I have grains for home milled whole grain flour and white flour with Type number 550 so I adjust the ratio between the different flour types, because the flours I used had different Type numbers compared with the ones that Judd use.
The bread I get is delicious, full of flavors of sourdough, nuts and seeds and with a moist crumb because of the soaker.
If you want to win my Advent calender you have still time to do enter your name here until today night (13. November 2011, 23.59 Uhr).
It seems like I would spent each wake moment in the lab. I try not to spent the nights there, but I start very early in the morning and at the moment I work very often one day of the weekend, too. There is a silver line on the horizon, promising that I will finish the missing experiments very soon and that we can resubmit our paper in near future. For me this means although a well deserved vacation!
Due to the enormous amount of work I have less time for Blogging. I still bake bread, take pictures and write down new recipes, but to put everything together as a post is not so easy at the moment.
When baking at the moment I use recipes that need not so much time each day. My favourites are those recipes that requires proofing over night.
This light sourdough bread is such a recipe. It taste very nutty because of roasted rolled grains and seeds, it is very fluffy and soft and it has a deep complex taste due to the two preferments and the long, cold proof.