April 5th, 2018

Emmer-Fruit-Nut

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The most exiting part of my “Time for Bread” baking courses is the part when the participants and I develop together a new bread formula. It is so exiting because we bake it together, too and the result is as new for me as for my participants. And the breads in each course vary from each other. This time there was a bread with a heritage grain, nuts and fruits. To give the emmer whole grain flour enough time to soak we put it completely in the poolish. The nuts and fruit mixture soaks overnight as well so they do not withdraw the water from the dough.

I liked the resulting bread very much. The Emmer has a nutty flavour which underlines very nicely the aroma of the walnuts. Raisins and apricots add a fruit sweetness which is still subtle and goes well together with goat cheese.

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April 3rd, 2018

Easter Dove Rolls

DSC_67725And 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.

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April 1st, 2018

Tsoureki

Tsoureki (2)[3]When we drove through snow- rain to meet with the family on Easter Sunday, I mused if todays Easter weather was colder then on Christmas Eve or not. But good weather or not we had a broad mixture of rolls and a greek easter braid with us.

The idea of baking tsoureki I had in mind since a readers question last year. And so I did some research and found the braid in many different forms and different ratios of ingredients. But two ingredients were a stable: Mastix and Mahlep.

Mastix is the resin of the pistachios tree, while mahlep are cherry pits form Prunus mahaleb. While grinding the spices to powder I realized that mahlep has an similar aroma than tonka beans: almond like and very delicious. As always, the flavours of a spiced bread are depending more on the spices then on the aroma of the preferment. But using a preferment is useful anyway, as it helps to strengthens the gluten network as well as improves the shelf life.

We enjoyed this greek Easter Bread with its fluffy crumb and almond like flavours very much.

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March 23rd, 2018

Heißewecken

Heie-Wecken-210Heißewecken – 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 …

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March 17th, 2018

Bergneustädter

Bergneustdter-23All the winter I did not make it to one of the bread baking days in our local history museum. It was due to different reasons: a lot of snow, a bad cold, our spontaneous weekend trip into the Ardennes…

But last weekend I finally was back and it was so good to meet all the nice people there once again. And as every time I was enchanted by all the little details around the wood fired oven and took many photos.

To honour the museum I call the bread I baked this time “Bergneustädter” as the Museum is seated at the historical centrum of the little town Bergneustadt.  It is a bread made with white wheat and rye flour. To keep the bread moist for a long time I added a bit of potato flakes and a little bit of butter, too. The roasted malt enhances the subtle smoke notes of the wood fired oven. For rising the bread adding my hyperactive sourdough would be enough. But as a wood fired oven waits for no one I kept on the secure side and added a bit of  yeast to make the proofing better controllable. So the bread needed 60 min to be ready for baking, which is fits perfect in the time schedule I have in the museum.

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March 9th, 2018

Three Grain Bread (Variant 2)

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Sometimes I have “phases” in which I concentrate on a special topic while baking. At the moment it is whole grain. Maybe the very cold or dark winter is the reason why I am craving for grains, I do not know. But it is as it is and so I played a bit with the recipe  I posted two weeks ago. The result is a beginner friendly bread which needs not so much planning as works without preferment. To still archive a balanced flavour I opted for a mixture of buttermilk and a tiny bit of balsamico. The amount of balsamico has to be well balanced, as to much can cause a unwelcome stingy tartness. But carefully dosed it creates a flavour with reminders of sourdough taste.

For the rest, I keep the parameters: enough time for kneading and proofing, so the whole grain flour can soak up all liquid its need. And for a little change in the palate I switched wheat with emmer flour. But if you have no emmer flour at hand, it can be baked with spelt flour all along, too.

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March 2nd, 2018

Buttery Whole Wheat Rolls

DSC_64383The second recipe I got from my parents neighbour which needed a bit of work over was a recipe for whole grain rolls with milk and a good portion of butter. I liked the idea of this rolls instantly.

I added poolish for more flavour and a water roux to make the dough more easy to handle. The other adjustment I made was concerning kneading and fermenting time. Kneading the dough until full gluten development is an important point here as a well developed dough keeps water much better. And as I told already last week, it is important that a whole grain dough gets enough time to soak up the liquid, too. This helps to improve the crumb as well as the shelf life. And in combination these all leads to a dough which is firm enough to get stemped with a roll stemp.

Beside of this I finetuned the recipe a bit, reducing the amount of yeast (once more) and adding an egg as lecithin source. This helps to create a fluffy roll with good volume and fine flavour. The buttery notes pair up very well with the nutty yet slightly bitter flavour of whole grain. These are rolls with potential for favourite rolls.

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February 23rd, 2018

Three Grain Bread

Dreikornkasten-23Some time ago my mum handed two recipes to me. A very dear neighbour of my parents asked if I could give the recipes a work-over. And as its due to my mum and me that she got the bread baking virus, I could not deny. But the first look on the recipe made me sigh. It was a variant of the infamous “three minute bread”. There are many variants of this bread available, but all suffers at a stable crumb and a all overpowering yeast flavour.

The yeast flavour is due to an overdosed amount of yeast. This can be easily fixed by reducing the yeast amount.  Fixing the crumb needs a bit more work and time. Most important is to knead the bread thoroughly. Beside of kneading giving the flour enough time to soak is important, too. And so I added a Soaker and a Sourdough and added proper time for  fermentation.

The bread is not a three minute bread anymore. It needs time like every good bread, but this time is well invested. The bread has well balanced flavour and moist, but stable crumb. A delicious bread for my lunch at school!

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February 18th, 2018

Spelt Burger Bun

DSC_64023There is no shortage for burger bun recipes here in the blog. But while I am not willing to discuss a change by the patty (it HAS to be my vegan ABC-Burgerpatty) we like a change by the bun. And when we decided spontaneously that we would like to eat Burger for Dinner, I opted to bake spelt buns this time. When I checked the blog, I realized that I published no spelt variant until now. Something I had to change instantly, of course.

As the recipe is one for baking without long planning, there is no prefermet involved. To deepen the flavour non the less, I added some sourdough from the fridge and used it refresh my sourdough all along. For keeping the moisture in the dough, I opted for physillium hulls (no need to wait for a water roux cooling). And I added a good portion of freshly milled spelt, enough for some nutty flavour but not so much that it would compromise the fluffiness of the bun. It worked well together and after four hours we were able to serve some delicious burger along with sweet potatoe fries.

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