October 6th, 2018

Butter Blatz

Butter-Blatz-23

During the last weeks I planned my recipes according to different leftovers I found in my flour storage boxes. Now, they are (almost) tidy and I can come back to my personal favourites: regional bread recipes.

The special thing on regional recipes is the fact, that they are hard to find. They are often so common in their region that no one recognize them as that what they are: little recipe gems which can be found only in a narrow area. Only when an habitant moves into a area farer away, he or she will learn that this common everyday bread is not known in this part of the world. Nevertheless I stumble over a recipe from time to time or one of my readers askes for a special recipe and so I can enlarge my collection continuously.

The Butter Blatz is such a readers request. Blatz can be found in the southern Rhineland and in the Bergische Land and is baked in different variants:  filled with raisins or almonds or topped with crumbles. The plain butter blatz variant is shaped to long loaf and cut serveal times on both sides prior to baking. This gives the bread the appearance of a leaf and looks just beautiful.

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September 28th, 2018

Ärpelbrot

rpelbrot-13Autumn means always potato time for me. And even after this hot and endless summer, when we had to harvest them already in august due to the drought, I hunger for the first loaf of potato bread. Here – in the region around cologne – potatoes are called Ärpel or Erpel. This dialectal term is a short form from “Erdapfel” (literal earthapple). And so is an Ärpelbrot nothing other then a potato bread.

These Variant is in some points similar to the Oberbergischen Ärpelbrot but is baked with a rye poolish and yeast. And so it is a variant that works well for bread baking beginners too. It is a aromatic bread whit crisp crust and tender crumb.

For me, it is the right bread to eat it – thickly slathered with Plum butter – on a cold, misty autumn morning!

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September 23rd, 2018

Pumpkin Seed Rolls with Einkorn

Kürbiskernbrötchen mit Einkorn(2)[3]

After some really hot days weather has turned and its finally “real autumn”. And on this cold and rainy Sunday morning I am very glad that I can sit in front of my oven and see how the Pumpkin Seed rolls rise in the heat. And I feel a bit sorry for all people who have to run through the pouring rain in order to get fresh rolls for breakfast.

My Pumpkin Seed Rolls follow once again my favourite formula: a slow overnight dough which is just cut into squares the next morning. A part of whole grain flour is also some I like to add to these kind of rolls, as it adds a deepness to the flavour. In this case, the flavour is especially delicious. The nutty flavour of Einkorn and pumpkin seeds works well together to give these rolls its specific aroma.

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September 16th, 2018

Emmer Ciabatta

Emmer-Ciabatta-43When I was shopping flour in our local mill I discovered a white emmer flour and I couldn’t resist. It was to tempting and I had already the idea of a pure Emmer Ciabatta in my mind.

The “white flour” of the ancient grains can be varying in their “whiteness” as there is no norm to classify it. My flour turned out to be a darker shade of “white”, so I guess it will equal something between a Type 812 and a Type 1050.

Kneading dough with ancient grain flour needs more attentiveness, as their gluten networks is more fragile and easy to over-knead compared to spelt. So testing gluten development during the kneading is a must here. The window pane test will help to judge this.

The flavour of this bread is great: deep, complex and irresistible nutty but without the slight bitterness of whole grain bread. And I’m already thinking of what to bake next with the other half of the flour bag…

Emmer-Ciabatta

yields 4 Ciabatta

AutolysisEmmer-Ciabatta-23

  • 500g white Emmerflour
  • 350g Water

Dough

  • Autolysis
  • 4g Psyllium hulls
  • 50g Sourdough from the fridge (100% Hydration)
  • 25g olive oil
  • 10g Salt
  • 5g fresh yeast

2. Water addition

  • 90g Water

Mix flour and water and let it rest for 60 min at least.

Now add the remaining ingredients of the dough and knead for 5-8min at slow speed, adding the water in small increments while kneading. At the emd, the gluten network should be very well developed and the dough should be sticky.

If possible, place the dough in a square container, as this makes it later more easy to cut the dough into squares. Ferment for 3 hours, folding every 30min, then place the dough in the fridge for at least 16 hours. After that time span dough should be bubbly. If not, increase the fermentation period a bit.

Heat the oven with baking stone to 250°C

Flour the countertop and carefully turn the dough on it. Divide the dough with a dough scrapper into four pieces. Gently stretch the dough pieces to the typical ciabatta shape.

Lay on a couche (floured), cover with a second cloth and proof for 50 min.

Bake on the preheated stone for 35 min with steam.

September 8th, 2018

Three Grain Potato Rolls

Dreikorn-Kartoffel-Brtchen-26Slowly I find back into my everyday life after summer holidays. And summer seemed to be endless this year. I can’t remember when we had such a long period of hot and dry weather. But now, beginning of september, I feel that autumn is shyly knocking on our door. On my daily way to work I can see how mist is now filling the valleys around me. These are mornings which wake the memory of my favourite poem from Eduward Mörike.

A memory of the fading summer is this recipe for three grain rolls. Made with einkorn, rye and wheat flour the rolls have a delicious nutty flavour. A bit of potaote flakes helps to keep the crumb moist and tender. They are nourishing rolls packed with flavour and a good portion of whole grain flour. And so they were the perfect snack on our long summer trip to the Normandy.

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August 25th, 2018

Spelt & Emmer Burger Buns

Dinkel-Emmer-Vollkorn-Buns-23There 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.

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August 17th, 2018

Spiced Rye Flatbread

Wrzige-Roggenfladen-35The 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!

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August 10th, 2018

Schokoladen-Weckchen

Schokoladen-Weckchen-35Chocolate 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.

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August 2nd, 2018

Poppy seed–Nut–Rolls

Mohn-Nuss-Schnecken-23Sometimes recipes are just created to use leftovers. This recipe is one of them. I created it spontaneously, when my mother-in-law and me started to sort her baking supply’s last week and found different nuts and poppy seeds a bit past the “best before” date. We checked them and they tasted still fine, so we decided to bake something with them. And while the thermometer outside slowly reached 35°C we kneaded a dough and prepared a filling following a well  proven formula.

The rolls turned out very delicious : the moist filling is wrapped inside the fluffy crumb. We enjoyed them at a nice shadowy spot in the garden. A fast and delicious treat on hot day!

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July 21st, 2018

Four Grain Bread

Vierkornbrot-13I could call this bread a simple “leftover bread”. But this would be to simple as the bread is a really delicious one. But to be honest, it contains a lot of leftover flours. There is the package of einkorn flour I found behind my flour box. And the bag with the little bit of spelt flour and another bag with some leftover rye flour. And as these three did  not yield enough flour for a bread, I added some wheat flour, too.

As I planned to bake the bread in the wood fired oven in our regional history museum, I had to plan accordingly. For an relaxed baking day, I prefer to knead the dough friday night and let it rise over night in the fridge. But this normally means that I have to prepare the preferment in the morning before I leave for work. But – with school years end so near – I knew I would be to tired that morning for mixing a preferment at 5:30 am. As workaround I decided to let the poolish ferment in the fridge as well. It needs about 24 hours then, but with a bit of planing ahead, it minimize the time I had to spent each day with preapring the bread.

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