August 5th, 2009

Sunflowerseed curd cheese bread

Sonnenblumenkerne-Quark-Brot

I planed to bake Bäcker Süpkes Pumpkinseedbread last weekend, but when I take out the pumpkinseed tin there was nearly no pumpkinseeds left. I think I know the person how eat the seeds (it is not so hard to guess in a two person household :-D). Because it was sunday, I had no change to get new pumpkin seeds.

Luckily I had enough sunflower seeds, so I bake a sunflower seed bread instead. I increased both the amount of sunflowerseeds and of sesame and left out the nutmeg (well, I forget it, to be honest) and use only wheat and no spelt.

At the end it is now a Sunflowerseed-curd cheese-bread inspired by Bäcker Süpke instead of his Pumpkinseed bread.

Sunflowerseed-curd cheese-bread

2 Brote von je 850g

Sourdough:

  • 30 g Starter
  • 153 g wheat, coarsley grounded
  • 153 ml water

Soaker:

  • 100 g wheat, coarsley grounded
  • 170 g wheat, fine grounded
  • 85 g rolled oats
  • 85 g sunflower seeds
  • 35g sesame
  • 20 g Salt
  • 460 ml water

Dough:

  • sourdough
  • soaker
  • 340 g flour Typ 550
  • 85 g curd cheese
  • 8 g fresh yeast

Mix all incredients for the sourdough and ferment for 16 hours.

For the soaker: Toast sunflower seeds and sesame, then mix with the other incredients for the soaker and soak it for at least 3 hours.

Knead all incredients for the dough at slow speed for 10 min, then let the dough rest for 30 min, then knead again for 10 min. The dough has a soft consistence. Divide the dough, form two loaves and roll them in rolled oats, then place them in greased bread pans.

Bake at 250°C with steam for 5 min, then reduce the temperature to 180°C. Bake for another 55 min at this temperature.

 

Viele schöne Brote gibt es bei Susans wöchentlichem Yeastspotting zu bestaunen, ein Besuch lohnt sich immer!

5 Responses t_on Sunflowerseed curd cheese bread

  1. Chaosqueen August 19th, 2009

    Deine Version war sicher auch sehr lecker.
    Ich habe am WE das Originalrezept nachgebacken und war/bin davon sehr angetan, kann es also sehr empfehlen. Das Brot mit mehr Sonnenblumenkernen zu backen ist auch eine gute Idee.

    Reply
  2. Susan/Wild Yeast August 12th, 2009

    Keeping pumpkin seeds around is always a challenge in my house too. Improvisation is good! I think the cheese would give this loaf a very nice texture.

    Reply
  3. Reka August 9th, 2009

    Na also, wieder ein Brot bei dem ich ein Restchen verbrauchen kann. Dieses mal also den Quarkrest. Das Brot gibts dann am Dienstag beim “Frauenfrühstück”. Danke für den Sauerteig. Er ist gefüttert und fühlt sich sehr wohl bei mir. 🙂

    Mama

    Reply
  4. Mimi August 7th, 2009

    I love cheese breads. They always have such a good flavor and texture. Your bread looks great!!

    Reply
  5. Pingback: YeastSpotting August 7, 2009 | Wild Yeast

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