Monthly Archives: April 2013

April 24th, 2013

Champions Bread


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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April 17th, 2013

Wheat Rye Bread No 2


Three Month ago I baked a bread decorated with a rose for Bread Baking Day. My Mum was very much in love with the decoration and asked me if I could bake such a bread for her birthday breakfast with her colleagues. And of course is her wish my command! And so I baked another decorated bread last weekend, with a beating heart – baking something as a present makes me always nervous.

I changed some points of the process. Last time I realised that I don’t need to knead more flour in the dough to make it firmer for the decoration, so I skipped this step. And yes, with the softer dough it is still possible to form beautiful flowers and leaves. This time I felt more confident and decided to take pictures of the process for a little “how to”.

I changed the recipe of the dough a little bit, too (and yes, even my own recipes are not safe from being changed). I added some more rye flour and sourdough and a little bit of butter which makes the crumb softer. The bread is tasted even more delicious as its precurser, and so the name “Wheat and Rye bread No 2” is a little bit misleading, because for me it is the Number one!

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April 8th, 2013

Swiss Butter Braid

Schweizer Butterzopf

Jutta likes braided breads very much, just like me. And when she blogged her 12-stranded Braid I knew immediately that I had to bake such a braid, too. I bake already some braids in the last years, braids made with one Strand, two, three, four, six  or even with eight strands. So it was time to increase the difficulty level!

I watched the Videos Jutta linked and realized that it was not as difficult as I feared. The braiding needs just a lot of concentration.

And so I braided bread on Sunday morning, doing three smaller braids at once. After I finished the first, braiding the remaining two was not so hard to do. Making 36 small strands for three braids was much more annoying.

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April 7th, 2013

White Chocolate Muffins with Vanilla and Cardamom

Weiße Schokolade Muffins

When we need a cake which can easily transported in a box, I tend to bake Muffins. And so I suggest Muffins when I talk with my sister about her birthday, too. She like the idea of Muffins but had no clue what kind she would like to have and so she announced that whatever I bring would be delicious.

And so I opened my pantry and looked through my baking ingredients on search for inspiration. Finally I saw in my chocolate box half a bar of white chocolate, a leftover from the Christmas baking.

Immediately a recipe starts to form in my brain: muffins with molten white chocolate, a hint of vanilla and cardamom….

And that’s what I bake then: White Chocolate Muffins, flavoured with vanilla and freshly grounded cardamom. A easy and yet so delicious treat!

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April 1st, 2013

Chocolate Hot Cross Buns

Hot Cross buns

When I saw Hot Cross Buns on an English Blog some years ago, I was fascinated by their look and the describtion of the spices (cinnamon, allspice, cardamom). But living together with a person who does not like raisins at all, baking them never made sense to me.

But this year I learned that in Australia and New Zealand Hot Cross Buns are often baked with chocolate instead of raisins. That was the solution to my problem!

And so I baked Hot Cross Buns for Breakfast on Easter Monday. I made the sleeping long variation – like my Burger Buns the Hot Cross Buns are made with only a tiny bit of fresh yeast, so I can form them the night before. They proof by roomtemperature and the next morning I only had to pipe the crosses and put them in the oven. And until I cooked coffee and prepared our breakfast table, the buns are done.

Is there a better start in a day then with a cup of coffee and still hot chocolate hot cross buns with the flavour of cinnamon, cardamom and allspice?

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