Honey is a stable in our pantry. There is no weekend breakfast without honey for me. Luckily we have some beekeepers in the family, so we are always well provided. Honey is although a delicious part of Christmas Baking, as for Turrón or Pepperkakror. And so I was hooked when I stumbled over a recipe of soft ginger bread in an old christmas cookbook.
and because I read a lot of using rye flour in such cakes lately I decided to modify it a bit and add some rye to the recipe. I tweaked the amount of liquids and spices as well a bit and was then very pleased with the outcome: The ginger bread is soft and fluffy and so delicious that is has to be hidden to survive until Christmas!
The more often I bake stollen bites, the more I love them. They are the perfect as late afternoon treats with a cup of tea. They are a perfect little Christmas gift for friends and colleagues. And they are perfect for testing new stollen variants in small scale.
The idea of a whole grain stollen grew in the last year somewhere in my mind. And as it happens so often I felt a itching in my fingers to try the variant. But I was absolutely unsure if I would like the flavour of whole grain flour at all in such a festive bread. And so I did a recipe test with half of the recipe of the stollen bites. After two weeks of resting I finally tested them last weekend and I was thrilled. The slight bitter and nutty tones of the flour harmonises perfectly with the spices and the sweet dried fruits. The flavour is deeper and more complex then of the white flour variant. And they stay as moist as the original, too. And I’m now sad that I made just half of the recipe…
No, I will not start complaining about the rain. I am honestly glad about the constant pouring as the hot and dry summer and autumn left nature thirsting for water. But my foodblogger heart is still grumbles a little bit about the dull light we have. It is rather bad for taking pictures. But that’s what high Iso and the golden side of my reflector is for, isn’t it?
And when it’s raining cats and dogs it is the perfect weather for baking bread. And so I spent the last sunday with baking another regional bread. The Kassler Bread (or short Kassler) stems – as its name suggest – from the city Kassel, but is nowadays baked often in the Rhineland, too. It contains about 30% Rye and 70% Wheat flour and it’s a kind of bread I call lovingly “everyday bread”. It is flavourful and goes well with every kind of topping: from honey to cheese, everything fits with this kind of bread.
It may looks like a bagel, but it’s no bagel for sure. This crusty roll with its fluffy crumb shares only the shape with the more prominent bagel. It is a regional speciality which is baked only in Dortmund. It is topped generously with salt caraway seeds and often is spread with Mett. So – it’s said – the Innkeeper will sell more beer because salt increases the thirst.
The roll was inveted already back in the nineteenth century by the bakery Fisher. But the original recipe was lost when the bakery burned down during the bombing in the second world war. But it was reinvented is baked until today. But its distribution area is still restricted on the city of Dortmund. And so I’m very happy that I found this delicious little gem of regional tread!
Most of the time I think that breads with the tag “vegan” are silly. The standard variant of bread means “flour, water and salt” and this is after all so pure and simple vegan that there should be no questions left. But with sweet breads this is a different story. I always try to avoid highly processed replacements like margarine. And so I was fascinated when I read in a description of a organic baker that he uses coconut oil for vegan baking.
Using this fat makes sense as it contains naturally a high amount of saturated fat and so is solid at room temperature. I just wondered if the the slight coconut flavour of the oil would shine trough in the baked good. And to verify this question there was just one option: Baking a bread with coconut oil.
Besides of baking Martinsbrezel I tested a recipe as well: St. Martins Rolls. Like for the Martinsbrezel I learned about them from a dear reader. These rolls are stuffed with candid orange peel and hazelnuts and topped with a generous amount of pearl sugar. They are only baked in the time between St. Martin and Christmas.
And even with the temperature far away from winter, I felt a bit like Christmas when I smelled the candid orange peel and nuts during baking. And on breakfast I fell completely in love with the rolls. Spread with some honey (a gift from a baking course participant) they are so delicious!
The Saint Martin’s Day is a celebrated through whole Germany. The traditions anyway vary from region to region. In the Bergische Land, where I live, and in the Rhineland, one tradition is to give a Weckmann to each child after the lantern procession. In other regions instead of this weckmann they get a Martinsbrezel (Martin’s pretzel).
I learned about these tradition quiet recently and did some researching then. And interestingly this tradition is rather wide spread and there are differnt kinds of pretzels. In some regions, they are topped with pearl sugar before baking while in other regions they are brushed with butter and turned in fine sugar after baking.
I decided to try the second variant. Due to the big amount of sugar decided to use only a small anount of sugar in the dough. And then these pretzel are big treat – they may not replace a weckmann in this house but are a good addition to them!
It’s been ten years today since I clicked on the “publish” button for the first time. The Blog – the first bread baking blog written in German – flourish ever since. My wee little recipe archive turned into a huge collection with more than 800 recipes turning this time. And so it’s time to celebrate!
When coming together to celebrate I like to serve a little something for nibbling. The Idea for this crackers I got at our last vacations on a farmers market. A baker sold bags of “addictive makers” – a kind of paper thin crackers. The name was tempting me and so we bought a bag to satisfy my curiosity. But the name was greater then the reality. They tasted ok… and my brain started to work.
The inspiration for my cracker variant are Lavash and Pan Carasau. I add sourdough to the mixture for a more complex flavour, while harrisa and nigella seeds add an exotic touch. And so I get finally my perfect cracker…
I don’t have to check the calendar to know that it is nearly November. A short glance in my blog statistic shows me that from day to day the click number for my Stollen recipe rise strongly. And I knew that you – just like me – started to plan baking stollen now. And while I’m since years happily baking my favourite moist Christstollen I posted some recipe variants in the last years, too. To give you a guide to recipes and tips is here a overview where you can find it: Continue reading
During the baking course last weekend one of the participants wished a recipe for a bread which can be baked without much equipment in a caravan. Choosing grains which has to be kneaded only a short time came to our mind directly. And so I suggest a bread with a mixture of emmer and spelt flour in combination with some flax seeds, sunflower seeds and walnuts for an additional flavour boost. This combination makes it although a nourishing snack for long trips. And baking the bread in a bread pan gives it the right form to fit in every bread box.
And as it is the World bread day today, I will send this little fellow on a virtual travel around the world with all the breads that Zorra will collect as each year on her blog!