Björn posted a series of fluffy Netherland breads back in January. One of these Breads was the classical Witbrood. It looked temping soft and fluffy. I bake those breads rather seldom, but when we finally felt a longing for a fluffy bread, I decided to use Björns Bread as Inspiration. My Witbrood-Variant is made with a mild sourdough and 2% yeast. This is for me a rather high amount, but it helps to create a high risen bread in a considerably short time.
Due to the wheat sourdough it develops a fine flavour with lactic acid notes – like a good yoghurt. And so it is not clear to me, why this post sank down to the bottom of the “well of lost plots”. But I brought it back to the surface – and here it is, with just three month delay!
The weather on Pentecost was far away from being warm and sunny, but it was not rainy, either. And so my mum and I take my niece and nephew into the woods to collect hazelnut sticks for making bread on a stick. Before we left my – near to five years old niece – had already kneaded the dough (with some help from my mum). This girl really takes after this side of the family and can knead dough already like a pro.
In the woods we found some fir cones as well which we used then to start a fire when we were back in the garden. We let the fire burn down to glow, as this gives a much more regular heat and the bread on stick bakes regular without burning. Our fire place is a old metal baby bath tube and its rims has the perfect high for placing the sticks on it. You just have to turn them a bit once in a while to ensure that the bread bakes on all sides.
We had a lot of fun with our stick on bread, it is a great pleasure for the whole family.
Am I the only one who has a secret stock of berries of the last season which has to be used urgently before the berries of this season are ripe?
Beside a small package of blackberries I saved a pound of red currant all winter long. And as the currant bushes in my parents garden already promise a rich harvest I had to make room in the freezer. And so I baked my favourite “Ribiselkuchen”. It is a simple cake with shortcrust tarte shell and a filling made of meringue, almonds, bread crumps and berries. The bread crumbs keep the berry juice from soaking the tart shell. And as I used roasted crumbs – which were meant for bread originally – the filling has a deeper flavour as the more traditional way with unroasted crumbs.
I like to bake “by order” as I can then bake bread I bake rather seldom. Pure Rye bread, for example, as I have a rather sensitive stomach who do not like the higher acidity of rye bread. And while I do not eat rye bread I still like to bake it. Its different consistency makes it a bit challenging and is a nice change in my wheat- and spelt-dough routine.
For this bread which I bake for a big birthday I choose so called “Lichtkornroggen”. This is a rye variety containing light coloured rye seeds instead of the normal grey green coloured rye. It is a modern back breeding from ancient rye varieties and yields a lighter bread then normal whole rye flour. Its flavour is milder as well and so I build the sourdough in the classical german “three stages”: The so called “Anfrischsauer” (refreshed sourdough) to activate the yeasts is then followed by the low hydrated “Grundsauer” (basic sourdough) to generate a well balanced acidity and the last step called “Vollsauer” (complete sourdough) in which the warm and soft dough is perfect for yeast and homofermenting lactobacteria and in which the sourdough develops a lot of activity. Continue reading
Reader’s wishes are a good thing. They often give me new impulses or remind me of – sometime to obvious – breads. And when Julia wrote that a recipe for onion bread would be a fine idea, I was thinking: of course! And for the past long, sunny weekend I started to create a recipe.
A crucial part of onion bread is fried onions. And as I do not like the store bought ones very much I decided to go for homemade fried onions, too. For a better contrast I chose red onions for that. They are fried in oil until all of their water evaporates and are very crips. About 300g fresh onions yields 100g fried ones.
For the form I chose two different ones: the “classical” onion batard and round loaves with a half onion in the middle. These breads are a nice eye catcher for a buffet, but the batards are easier to cut.
Bread crumbs, Ofenschlupfer or Semmelknödel are the standard recipes I use when I have left over bread. Another good idea for using stale bread is making bread crisps.
They are easy to make and a delicious snack. Preferably I use old rolls as a sliced roll has the perfect snacking size. And if the rolls was a sesame or poppy seed roll they are especially delicious, as the seeds add a delicious nutty flavour.
You can keep the bread crisps quit simple and only seasoned with some salt. Or you use a wild garlic salt or a bit of harrisa to flavour the oil.
To prevent Micha from feeling alone with her DUBB – Event I have collected all my favourite recipes here. For some of them, like my beloved Wheat and Rye No. 2 or the christstollen, I tend to repeat myself as I repeatedly tell you how much I love them. Others are more quieted, but well loved as well. And how many favourites I have I just learned when started to make this little round up.
I met Honigreingerl some time ago and they trigger my “Have to bake” reflex of immediately. They are small Austrian pastries which are filled with a honey and cinnamon mixture. In their crumb you can find many small openings filled with the flavour of honey and cinnamon.
Original the Honigreingerl are baked in a slightly higher form, but using a muffin tin and brioche forms work good as well. The dough is made with ten percent spelt flour like I used it in the Butterzopf recipe, as this makes rolling the dough easier. The other components of the dough are the “usual suspects”: Biga, some egg and butter – a guaranty for a fluffy crumb and good flavour. And so are my homemade Honigreingerl: a golden crust and a very fluffy crumb filled with the flavours of honey and cinnamon – a divine treat!