Last November a reader asked for a recipe of a moist spelt bread with high whole grain portion and different seeds. I had an idea for the bread very quickly: With a whole rye sourdough, many pumpkin seeds, some flax seeds and sesame and a good portion whole spelt flour – partly in a water roux for more moisture. But then the pysllium husk discovery happend and I changed my plan fastly. Instead of a water roux I decided to use the pysllium hulls to increase water binding. And I added some butter which makes the crumb nicely soft and helps to keep it fresh.
The result is a moist and aromatic bread. The crumb is full of pumpkin seeds and a thick crunchy crust. A bread with potential for a a favourite!
It’s been some month ago when a reader suggested to build a “help” page where I could bundle and answer the most frequent questions. That was a great idea and I can use this page as roadmap to one ore the other informative post I wrote in the past eight years. Many of these are hiding between all the recipes.
I hope, you will find this page helpful and that you find the answers for your questions. And if not, this will be a good place to asked general questions
Whole grain flour needs more water then white flour, that is a well known fact. And the psyllium hulls can bind a lot of water, too. Nevertheless I was surprised by the amount of water I needed to reach the right consistency when I prepared the dough. At the end there was more water then flour in the dough. It yielded good rolls but I found the amount of water a bit to much, anyway. And so I changed the recipe, using less water and bit of sugar beet syrup to break the slight bitterness of the bran.
And with this second try I was happy. They have a nice, moist crumb and stay fresh for a long time. They are not as airy as their siblings but a delicious, more healthy variant. The right roll for a healthy lunch break!
The first post in 2017 found its inspiration back in 2016. When I put together my “Best of 2016” I stumbled upon upon a readers question for rolls with open crumb. Back then I suggested this Baguette rolls and then the question slowly slipped from my mind. It has a simple reason: I normally prefer rolls with a finer crumb as we eat them mainly for breakfast and a wide open crumb means honey dropping all over the place. But during vacations we like to eat rolls for lunch or dinner, too. And with a slide of cheese a chiabatta-like roll is a delicious thing.
But the infection I catch before christmas was a mean one and so I spent most of my vacation on the sofa with hot tea and a good book – slowly recovering. I slept a lot, but baked nearly nothing and we went not for shopping food either but feed on our well stocked pantry and fridge. When we finally had to buy some groceries I discovered something new in our supermarket: organic pysillum hulls. I find their water binding capacity fascinating and so a package went home with me.
Sometimes it is not easy to please me. For example a stuffed cabbage recipe I tested for Christmas failed completely due to its consistency. The filling made of pumpkin, chestnuts and porcino tasted good but was way to mushy.
And when I thought about it, I realized that one of my favourite stuffed cabbage from Ann-Kathrin Webers “Deftig Vegetarisch” offers a somehow firmer consistency due to the great mixture of cooked spelt, feta cheese and thyme. It is delicious but a bit too rustic for Christmas. But when I was searching for my perfect burger patty I struggled with the same problem until I invented my all time favourite ABC-Burger-Patties.
For Christmas everyone likes to serve something special. Here at “Hefe und mehr” we are no exception and this includes bread, of course. This year I decided to go for an elegant variation of my favourite combination: nuts and potatoes. For the festive touch I combined walnuts, hazelnuts and pistachios. These nutty flavours are supported by hints of roasted malt and cacao – just enough to add a deepness to its aroma. The bread is risen by my favourite preferment: Sweet starter. And so the bread contains everything you need for a little flavour fire works – again a bread that needs nothing but a bit of butter as spread.
The December some haste away so quickly that I want to enjoy my Christmas with the family without distractions. And so I will be not be online during the holidays and answer comments and emails after Christmas.
I whish you all a peaceful and merry Christmas!
An ugly flu hit me and so my baking plans (Lusekatter, Kletzenbrot and rye flat bread) are nothing more then dreams at the moment. My stock of unposted bread recipes ran dry as well. Only a nice marzipan recipe – which fits well with Christmas – is left.
During the autumn holidays I was shopping in the “Stuttgarter Markthallen” and bought a small parcel of bitter apricot kernels. Bitter apricot kernels and bitter almonds contain hydrocyanic acid and just a few can endanger very small kids – so please store them out of children reach and not together with sweet almonds! The dangerous dosage are one bitter almond per kilogram body weight. So two for 200g Marzipan is no problem at all but if you feel unwell with using them you can use bitter almond extract instead, too.
The marzipan is easy to make with a food processor and so a good last minute Christmas present.