Monthly Archives: December 2012

December 6th, 2012

Santa Claus Hats

Nikolausmützen (2)When I’m baking for my colleagues like for our christmas party today, I always try to find special forms for the rolls that fits to the season. This time I got inspired from a recipe from the TV show WDR Servicezeit and bake little Santa Claus Hats. The dough for this rolls is the same like the Spelt Rye Swirls and I let them ferment and bake them like described in the recipe.

The little Hats are easy to make. You have to roll the dough into a ribbon with 1 cm thickness and 12 cm width. Cut the ribbon into triangles with a 7cm width base (1). Now stretch the base and fold it over to form a 1.5 cm width brim (2). Then take the tip and fold it down, too (3). Wet the brim with some water (4) and sprinkle with sesame. To avoid sprinkling all over the hat, use a dough scrapper to shield the rest of the hat(5). For the pompon form a little dough ball with 1 cm diameter, dip on side in sesame and press it on the tip of the hat.

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December 5th, 2012

Piment-Hütchen mit Quitten-Nuss-Füllung

Kardamom-Quitten-Hütchen

There was a delicious looking recipe in the christmas cookie edition of the magazine “Brigitte”. I do not read this magazine, but I like their cookie recipes and so I was very happy that you can download their recipes as well. The recipe I fell in love with was a Spritzgebäck seasoned with cacao and allspice. I mixed the dough and tried to pipe some cookies. But then I had to realize that I either need a stronger piping bag or that the dough was to dry. And so I put the dough in the fridge and started to rethink the plan. And after half an hour the dough had the perfect consistence for rolling and I had a new plan.

And so I rolled the dough, cut out circle, filled them with a hazelnut and quince jelly filling and folded the sides of the cookie so they formed little triangles. The mixture of allspice, quince and hazelnut fits together very nicely. So I’m not longer disappointed over the original recipe but very happy with my variation of the recipe.

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December 3rd, 2012

Bread Baking Day #54–Round up

breadbakingday-roundup

When I announced BBD#54, I was so curios about the “Overnight”-Recipes. But then I had to wait … more or less patiently. It is so strange – I have a lot of patient when it  comes to bread baking – mixing a starter, let it develop, mix the dough, let it rise (probably overnight), baking it and then wait until the bread is cooled before slicing, that needs a lot of patiently waiting. But when I’m waiting for something to happen, like for the results of some very fascinating experiments in the lab or waiting for the entries for BBD, it is so hard to lean back and relax.

And so I’m very happy and exited that I can present you now all this great breads and rolls! We have sixteen entries from Thailand /Holland, Germany, Belgium, Canada, Sweden, Italy, Brazil, Spain, USA and Austria.

I tried to leave a comment at each post, but at one or two it was not possible because I lack the right type of account. So let me tell you here again that you all did a great job and that I enjoyed hosting this Bread Baking Day very much! The next BBD is hosted by Katha from Katha-kocht! and she will announce the theme at 6.December.

And now enjoy all these great Breads!

 

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December 2nd, 2012

Potato Carrot Bread

Kartoffel-Möhren-Brot

Some of the best recipe are made by chance. And by chance I bake this delicious Potato Carrot Bread. We had a dish called “Möhren untereinander” for Supper. This is made of mashed potatoes and carrots, a typical dish in the Rhineland. And when we had some leftovers, I decided to bake a bread with it. I love all kinds of potato bread and so a potato carrot bread sounded perfectly to me.

After kneading the dough was still sticky but after three rounds of fold & strech the dough get a smooth sureface and was easy to handle.

In the oven the bread developed a very nice ovenspring and developed a thick, crunchy crust wiht a soft crumb. The taste is complex due to the sourdough and the subtle note of allspice, nutmeg and caraway. It goes perfectly with a bowl of soup or alone with some butter and fleur de sel.

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