Tag Archives: Sesame

September 6th, 2014

Aromatic Three Grain Bread

Aromatisches Dreikornbrot (1)

On our way back home from the summer holidays we were greeted with a terrible thunderstorm as soon as we passed the border of North Rhine-Westphalia. We shortly whished to turn the car and drive back to the sunny Plön. But when we finally reached home I was happy to have my oven back. And it was like it would whisper: “Bake a bread!” And so I refreshed my sourdough and the next morning I looked through my baking cupboard to see what I could bake.

I found some Emmer, Rye and of course Wheat flour and so I decided to bake a three grain bread.  To enhance the nutty flavour of the Emmer I made a paste from roasted sesame and poppy seeds. I did not add a big amount, only a little bit so it would not stand out but melt with the aroma of the grains.

A this makes a great bread, aromatic with a open crumb and a crisp crust. A perfect start into autumn.

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July 19th, 2014

Breakfast rolls

Brötchen (1)

My Dearest like the crusty rolls from the bakery which have a very soft and fluffy crumb. Such a crumb can not be archived without the use of at least some lecithin in the dough. But I do not want to use isolated lecithin and so I decided to use natural sources. Egg yolk and butter milk have both a high content of lecithin and the butter milk adds a good flavour as well.

The dough is made in the evening and rise overnight in the fridge. The next morning the rolls only has to be formed and baked. In about one and a half hour you have delicious warm rolls for breakfast!

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June 24th, 2014

Sesame Flowers

Sesamsonnen

Some month ago, my colleagues had the idea that I should asked the editorial stuff of our coworker journal if they would like to publish one of my recipes. After some very nice mails I started to develop a recipe.  And because I’m working in the botanical institute I decided to bake rolls in form of flowers.

The dough follows my favourite principles: a little bit yeast and a long fermentation in the fridge, which helps to build a great flavour.

And for all who do not read the “Mituns” (which should be most of you), here is the recipe which is printed in the current issue:

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April 21st, 2014

Baguette variations

Baguette-Variationen

 

Another Idea I brought home from our holidays in Alsac is to cover a baguette with poppy seeds or sesame.  For the baking marathon last weekend I put the idea into practice and bake some Baguette au pavot (with poppy seeds) and Baguette au sesame (with sesame). After I formed the baguettes from my favourite dough with sweet starter (you can use this yeast dough Baguette, too) I wet their surface a little bit and turned them in sesame or poppy seeds. After proofing (according to the recipe) I slashed them lengthwise and baked them like written in the recipe,

The fragrance of the freshly baked baguettes were divine. And the taste were incredible, too.

This was not the last time baking these baguette variations!

July 7th, 2013

Buttermilk squares

Buttermilch-Kanten (1)

When Temperature rise above 25°C you will always find a bottle with buttermilk in my fridge. I love this slightly sour and refreshing drink by its own or mixed with some lemon sorbet. And when I have buttermilk in the fridge, I tend to use it for bread baking as well.

My Buttermilk squares are rolls made with my favourite method of over night rising. The dough is mixed in the evening, with a very small amout of yeast, then it can rise over night on the kitchen counter. The next morning I fold the dough into a big square and cut small squares. After preheating the baking stone and proofing the oven, the rolls are slashed diagonal for an appealing look. After one and a half hour I can serve fresh rolls – still oven warm. Perfect for beautiful sunny summer sundays!

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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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April 24th, 2013

Champions Bread

Weltmeisterbrot

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!

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March 29th, 2013

Mehrkorn-Stangen

MehrkornstangeIn 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!

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February 11th, 2013

Spent Grain Bread

Treberbrot

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…

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September 1st, 2012

Burger buns

Burgerbrötchen (2)

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!

Burger buns

Sourdough

  • 150g flour Type 550
  • 105g Water
  • 20g Sourdough-Starter

Dough

  • Sourdough
  • 425g flour
  • 175g Water
  • 55g Egg (1 Egg size L)
  • 40g oil
  • 5g fresh yeast
  • 20g sugar
  • 10g Salt

Topping

  • Sesame

Mix the ingredients for the sourdough and ferment for about 12 hours at 25°C.

Knead all ingredients for the dough for 5 min at slowest speed, then around 11 min on fast speed until complete gluten development.

Ferment for 1 hours.

Divide into 80g pieces and form to round buns. Wet their surface and sprinkle with sesame.

Cover and proof for 1 hour.

In the meantime heat the baking stone to 250°C.

Bake at 250°C for 20 min with steam.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.