There is one advantage of recipes which are troublesome in the development: the other good recipes you find on the way. A recipe which development was extremly troublesome is the spelt & emmer sandwich bread I needed for my “Vergessene Getreideschätze” course. It took me over a year until I got the bread just as I wanted it to be. But as I was testing different methodes and the influence of ingredients, I got a lot of good recipes during this tests: Sandwich bread with Emmer, Spelt-Sandwich bread, Spelt-Emmer-Sandwich bread und spelt brioche. And this whole grain Spelt & Emmer Burger Buns are from this series, too.
The spicy flavour of grounded caraway, fennel and coriander seeds in combination with the tasty Schabzigerklee (Trigonella caerulea) makes it hard to resist these rye flatbreads. They taste very (!) similar to the Tyrolean flatbread named Vinschgauer. But while traditional Vinschgauer are made with sourdough, these variant is made with an rye-buttermilk-poolish instead. It is a recipe well suited for the advanced beginner. Someone, who did not started the adventure of rising an own sourdough, but is not afraid of sticky rye dough. How sticky the dough will be can be regulated by amount of added buttermilk. The more buttermilk is added, the more stickier the dough will. But a plus of buttermilk makes the flatbreads more moist, too, so it is worth the hassle with a sticky dough anyway! And the dough will be sticky in any case – just as prewarning! But with some flour on hands and counter top the dough can be handled very well!
Chocolate is always a good idea. And already since childhood I’m in love with the “Schokoladen-Weckchen” (Sweet chocolate rolls) which the baker in my home town baked. And during the sorting of my baking suppleys I found chocolate drops, which I original bought for baking cookies. But when I saw them, I coudn’t get this rolls from my mind. And so I decided to recreate the treat of childhood days!
As there was a bit of cream left in the fridge, I decided to base the dough loosley on the recipe of my favourite Sunday braid, but with some rye flour to enhance their tenderness and shelf life. This is a lesson I learned from several traditional recipes for sweet bread.
Inspiration is a strange thing. In case of this whole grain bagel it came to me in form of an advertisement “to-go products” at the side of an supermarket. “Bagels” I told my beloved one while musings “are a good idea”. Back home I stumbled across a back of whole spelt flour and the different ideas melted together to one recipe.
As I baked them not in my own kitchen, I simplified the recipe as much as possible: hand kneaded dough and a long resting period in the fridge make sure, that they can be baked with no fancy equipment or preferment at hand.A spoonful sourdough can help to further improve flavour, but it is not mandatory. As the whole grain flour needs more water then white flour, the recipe has a higher hydration then the normal bagel recipe. Together with the overnight fermentation in the fridge this ensures that the bran can soak up all water needed. This helps to keep the crumb chewy and to enhance the bagel shelf life. But anyway – after two days all of the bagels were already eaten as they tasted so good…
They are spelt rolls with 30% whole grain einkorn flour and about 16% seeds. This mixture give a deep nutty flavour and some bite. If you like, you can even roast the seeds, but I didn’t as I want to prevent the seed flavour to overpower the einkorn flavour.
The rest of the recipe follows a well working schema: some egg yolk and butter for a tender crumb and some psyllium hulls to increase the water binding capacity. And that brings a delicious roll. So delicious, that my dearest praised them at breakfast enthusaticaly. And that happens with my – from good bread quality spoiled – spouse rather seldomly 😀
Sometimes Inspiration is knocking on our doors surprisingly. My sources of inspiration can be various: from something I saw on TV, something I got told, a picture from the web to a question of reader everything is possible. And sometimes reader questions result in the very best ideas.
And this is the origin of the idea for this rolls, too. A reader asked for crusty rolls with a lot of rye. And my mind started to turn on this idea directly. As pure rye rolls lack the volume and crispy crust of rolls with rye and wheat flour, I decided to bake rolls with 50% rye flour.
The Einback (sometimes called Zeilenweck or Micken, too) is a slightly sweet milk roll with fluffy crumb and soft crust. They got their special form form placing the rolls so near to each other they touch during baking.
I had them on my list of regional breads already for some time. I was fascinated by the fact, that they are only a interstage product of the Zwieback production. But the fluffy rolls gained more and more popularity on their own and at some point “Einback” became a synonym for “fluffy milk roll”.
When I bake the rolls, I decided to try them as Einback as well as Zwieback and I like both very much. The Einback is soft and fluffy and flavourful due to preferment and water roux, the zwieback is crunchy and sligthly sweet. I can’t decided which variant I like most…
These Crescents are a spontaneous recipe. I planed to bake some kind of rolls and so I prepared more sourdough than I needed for the Sprouted Spelt Bread the night before. But what to bake – I had no clue then.
Most of the time, I sit down and write down the draft of a recipe before I head to the kitchen. This makes not only baking more easy but helps me to finetune the recipe for publishing, too. The decisions for this rolls, anyway, where made in the kitchen by following my instincts. While proofing, I type down the recipe as fast as I could to prevent me forgetting some detail. And I’m glad I did so as I love the new rolls very much.
And here is a last glance of of what I baked this year for Easter. The little Dove I baked twice. Once with my sisters kids, once alone. In the first version I rolled the dough strand equally thick what resulted in doves with a very plumb body and with a tiny head. For the kids it didn’t matter, they made sure they vanished while still warm from the oven. But I was hooked and so I baked them a second time, this time with a slightly modified formed strand. And this time the birds looked like birds. And to find the pictures next year, too, I have here the “how to” for you. The dough recipe is the same like the tsoureki just without the spices.
Heißewecken – sometimes called Hedewäggen, Hetwegge, Heiteweggen or Heetwich, too – are spiced raisin buns which are typical for North Germany. Their form vary from region to region, sometimes they are baked in bun shape, in others regions they are baked as flatbreads. They are baked traditionally in the feasting time between carnival and Easter and often served with warm milk and butter.
I have them on my list of regionals breads I want to bake for already one year. And before it is Easter again I finally managed to bake them. I chose the bun shape over the flatbread as I find the buns easier to eat for breakfast. But you can easily roll the dough to small flatbreads, too. Both forms are baked fast and hot which ensured a moist crumb.
I like the fine crumb and soft crust of this rolls very much. Cinnamon and Cardamom add a delicious deepness to the flavour and I ask myself why it took me so long to bake them …