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!
Some weeks ago a reader asked me if I had an idea for a spelt variant of the Buttermilk loaf from the beginners course. Of course I had an idea and so I send her a recipe draft. The flour used for this bread had a higher ash content – just as she asked for. A soaker made from flour and buttermilk prevents the bread from getting to dry.
It took a while until I bake the bread by myself. A inflammation of my wrist kept me from hand kneading dough for a while. But since my wrist is fine again, I finally managed to knead it by hand without pain. As I like the combination of spelt and walnuts, I decided to some, too. And I slightly increased the water amount in comparison to the recipe draft. The bread has a moist and fluffy crumb with a slight darker colour due to the higher ash content of the flour and due to the walnuts.
It is a mild tasting bread which pairs well with goat cheese or honey and as it made with a straight dough it is a good alternative for moments when you need a fresh loaf in a considerable short time.
The first version of the Kieler Semmel was already catapulted into the first ranks of my personal best of list of blog recipes. And I planed directly to make a second version with preferment. And took me a while to come back to this plan but finally I bake them. I choose a preferment which enhance the gluten structure, a sweet starter or its cousin, which is made with commercial yeast – a Biga. And I opted for diastatic malt as I wanted to make the crust very crisp. This makes the recipe unsuitable for a cold overnight proof – a reason why I always shied away from diastatic malt before – a mistake as I knew now! The crust gains a lot through the enzymatic processes due to the malt, it is crisp but easier to bite at the same time. I get a better volume and fluffiger crust then the last time, too.
Helga, a reader from Kiel, suggested some changes in the form and gave me some advices on the intensity of the cinnamon flavour. I decided to use cylon cinnamon, which has a more subtle and complex flavour then the warm, but more acerbic and blunt flavour of Cassia. I added one gramm to the butter which yields a slight cinnamon note. If you prefer a stronger cinnamon taste I would double this amount.
At the end, I have not to emphasise that I’m in love with this rolls, have I? They are maybe the most perfect rolls I bake (until now)!
In January a reader asked me about a recipe for dark bread with lots of rye, but without Sourdough. I needed time to think about a recipe, but finally a recipe began to form in my head. As rye needs acid for baking, I choose butter milk as liquid. The complex flavour is created by a rye poolish and a soaker made out of dried whole grain bread crumbs. The bread is in the style of a dark farmers bread with 70% rye. The buttermilk adds a noticeable but mild acidity like you would find in a mild sourdough bread.
To create the fine cracked pattern on the crust, the loaf are turned on the peel already 20 minutes prior baking and left uncovered. This results into a slight drying of the skin of the loaf and as is spread a bit during this time as well, it will create cracks on the surface. Adding steam after 30 seconds of baking will enhance the effect as well.
After all, it is a good bread with a moist, regular crumb and a thick, flavourful crust. And as it is made without sourdough it is although a nice start for bread baking beginners who want a easier start into rye breads.
The second bread wich I baked for the “Schwarzmarkt” was a oatmeal bread. My love for oat shines through one or the other recipe and so I made up my mind quite fast that a bread with oats would be a “must have” for the Schwarzmarkt. This time I opted for a rolled oats partly as porridge, and partly roasted. The porridge makes the bread moist and keeps it fresh for a long time, while the roasted oats add flavour and a nice texture to the crumb. The bread is risen by only the sourdough and rye poolish, which makes the flavour deep and complex.
To get four breads into the oven, I decided to bake them as “Twins” which means that I proof two round loaves in one oval proofing basket. The breads fuse while baking on the side they touch each other, but are easily seperated when cooled down.
I like my oat twins very much, with their dark crust and moist crumb, and the slight honey flavour in combination with nutty oats it is harmonize with cheese as well as with honey or jam. A bread, suitable for every meal!
It makes me always happy to get my hands into flour and I enjoy it very much when I have the opportunity to bake more then one kind of bread. This weekend I baked busily as I wanted to have a selection of bread for the “Schwarzmarkt” – the non-commercial food swap market which took place today. I prepared breads with different seeds, breads with oats and whole grain breads.
The whole grain bread is moist as I added some butter and a hot soaker to the dough. And a long, cold proof and the whole grain variant of my sweet starter build a complex flavour and the oven spring is very good and the slashes opend in a nice way. To archive slashes which open nicely and form nice “ears”, these things has proved themselves: a sharp nice (of course), cutting in a shallow angle and a slash in slight crescent shape.
Petrascomment here made me thinking about baking this years Easter pinze with sweet starter. I already had a spelt variant in my mind and so I decided to combine both ideas. To keep the pinze moist, I replace the milk with some cream and reduced the amount of butter. Cream has not only a positive effect on the crumb, it is although good if you plan to let the pinze rise over night in the fridge, as the cream will not harden in the cold as butter would do. So the Easter Pinze can rise unaffected and it is easy to serve a oven fresh bread for easter breakfast.
As the dough contains a bit more fat (from the cream) I added some more egg yolk, too. This adds a nice yellow hue to crust and crumb, which is very nice especially on rainy Easter Sundays like it was this year. The pale green eggs in the background of the pictures are from my uncles hens, which belong to the so called “Easter eggers”, a variety of chicken which carries a special gen for a blue to green stained egg shell. So I get a perfect green Easter egg without staining 🙂