At the moment I stay often very long in the lab to finish the missing Experiments of my thesis. Around late afternoon/ early evening I often get hungry when lunchtime was already 5 hours ago. And when I am hungry and tired I am lacking motivation and concentration. That’s not good if I plan to work another two hours!

To prevent this I baked some wholewheat almond-honey crescents for the coming week. The original Idea is from “Das große GU Vollwert-Kochbuch”  but I changed the recipe so much in the last years that you can not recognize the original recipe anymore. I use more liquid and less yeast, I removed the soybean flour from the recipe and added a sourdough. The filling contains less butter, cinnamon and eggs but additional cacao and a pinch of salt.

I like the result very much: Delicious, filling with enough honey to give me a little more power. The long days in lab can come, I’m prepared now!

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I like the caraway seed bread I baked last week very much. So I decided to use a similar Bread basing on Martins Technique. I added a poolish to the recipe to create a more aromatic bread.

I am thrilled about both the dough and the bread. The dough is easy to handle and has a nice oven spring, the resulting bread has fine aromatic taste and a very soft fluffy crumb under a crispy crust. It is a good bread for beginners in bread baking because you do not need a lot of equipment. mehr…

I liked to eat some soft Whole Wheat bread similar to the yoghurt honey bread which I like very much. But on the other hand I baked this bread often in the last month, so I wanted to try some new recipe.

My plans were: 100% Whole wheat, moist and and soft. And with a complex taste.

So I prepared a whole wheat sourdough and a whole wheat poolish and used a water roux to add a little bit more moisture.

To achive a good gluten development I do a one hour  Autolysis and then knead for a long time because a good developed gluten network is the key to a regular crumb with small pores. mehr…

For raclett with the family on christmas eve I volunteered to bring some bread. I decided fastly, that I want to bake Sacaduros. But then I feel that I would like to bring something with whole wheat, too.  Simple rolls are to boring for Christmas I thought but then I remember something I saw last year on Cindystar: beautiful Christmas tree rolls.

They are not so difficult to make: Rolls in the shape of stars in different sizes are pilled on each other and fixed with a wooden skewer.

Because I do not own big cookie cutters in form of a star I used Bertinets Methode to form Stars. The holes in the middle of this star I filled with small dough balls.

These little Christmas trees are a nice Eye catcher for the Christmas table mehr…

I planned to bake “Kletzenbrot” this year. Kletzenbrot is named after the Kletzen which are added to the dough and this Kletzen are dried pears. But then I remembered that I have to big glasses filled with dried apples in the pantry because this autumn  I dried a lot of the apples we harvest. (I mentioned before that we harvest lots and lots of apples this year, didn’t I?)

So I decided to use some of this dried apples in the bread instead of dried pears. And so I call it Fruit bread and not Kletzenbrot.  The dough I used is a simple bread dough with sourdough. The sweet of this bread comes from the added fruits and nuts. It tastes most delicious cut in very thin slices and spread with some butter. It is my favorite bread for breakfast at the moment and it keeps fresh for a long time because of the fruits and the sourdough.

This fruit bread is my post for the last Bread Baking Day of 2010, which theme is “Bread with dried Fruits”. mehr…

At the moment I am completely in love with bread with mixed preferments. And because I long for a simple whole wheat bread I decided to bake a bread with a whole wheat sourdough and with Pâte fermentée which I prepared with white flour.

I placed the dough seam side down in the breadform so when I placed the loaf in the oven the seam side was up, so the bread crust cracked open in an irregular pattern. That looks pretty and I don’t have to slash.

I send this recipe to Susans weekly Yeastspotting.

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Pumpernickel is not a bread that I can eat, because it contains lots of rye. But my boyfriend love this kind of bread very much and I was always fascinated because this bread is more cooked in its own steam than baked for about 16 hours at low temperature. The enzymes in the rye break down the starch to sugar during baking because the dough is heated slowly. Part of this sugar caramelize and part of it reacts in the maillard reaction where amino acids react with reducing sugars. This reactions give the dark brown, nearly black colour and the slightly sweet taste to the bread.

Pumpernickel is baked in closed tins normally, but I used Weck glass jars. But you should only use mold form only because it is really hard to get the bread out of the tulip. I used both and had to struggle to get the bread out. But luckily jar, bread and even me survived this adventure without injuries

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This post is written in german as well as in english. To read this post in english, please scroll down to the tab-bar and click on the tab “English”.

Wie schön, wenn man bei der Suche nach einer Inspiration für das Abendessen über ein so tolles Rezept stolpert. Chaosqueen hat den Gemüsekuchen bei Barbara direkt in zwei Varianten  entdeckt und war von der einfachen Herstellung und dem Geschmack ganz begeistert. Ursprünglich kommt das Rezept von Sammelhamsters Blog.

Also schnell mal die Gemüsekiste sondiert: Sellerie, Pastinake, Möhre und Brokkoli, das passt vom Geschmack gut zusammen und gibt auch optisch eine ansprechende Mischung. Da ich keine Sonnenblumenkerne hatte, wurden diese kurzerhand durch Sesam ersetzt.

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This post is written in german as well as in english. To read this post in english, please scroll down to the tab-bar and click on the tab “English”.

An manchen Tagen, wenn es wieder einmal spät wird im Labor, brauche ich am an der Grenze zwischen späten Nachmittag/frühen Abend nochmal eine kleinen Dosis Kohlehydrate, um wieder zur Höchstform aufzulaufen. Ein oder zwei Kekse sind dann genau das Richtige, am Besten zusammen mit einer Tasse Kaffee und einem kleinen Plausch mit den lieben Kollegen.

Am allerliebsten mag ich Vollkornkekse, am besten mit einer großen Portion Hafer. Diese Kekse schmecken dann so richtig nussig. Als ich dieses Wochenende bei Swirl & Scramble über das Rezept für digestive biscuits gestoßen bin, war mir sofort klar, das sind Kekse, die ich testen muß.

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Kaum bin ich aus dem Urlaub zurück, bin ich zurück im Chaos: Der lang ersehnte Umzug meiner Arbeitsstelle in das neue Biozentrum wurde von Freitag auf Montag vorverlegt. Eigentlich hätte ich nach meiner Rückkehr aus dem Urlaub noch eine Woche gehabt, um alles zu packen, doch so blieb mir nur noch das Wochenende. Was für ein Glück, das ich vor meinem Urlaub schon alles sortiert hatte.

Der Umzug ist zwar gut über die Bühne gegangen, war aber fürchterlich anstrengend. Die ganze Woche bin ich abends nur noch erschöpft auf das Sofa gesunken. Zum Blog schreiben war ich zu müde. Doch heute habe ich frei, denn bei uns ist die Sicherheitsbegehung, da sind wir Dokotoranden nur im Weg. Wenn alles gut geht, dürfen wir ab Montag endlich wieder arbeiten.

Also kann ich heute Kommentare beantworten, die Beiträge in den anderen Blogs lesen und ganz entspannt Susans wöchentliches Yeastspotting genießen. Und natürlich habe ich auch ein Brot gebacken: Ein saftiges Kartoffel-Brot.

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