February 16th, 2009

Seeded Bread

Neben den Saaten beinhaltet das Brot verschiedene Mehlsorten: weißes Weizenmehl, Vollkorn-Weizenmehl, Roggenmehl und Polenta. Leider leide ich unter einer Roggenunverträglichkeit, also habe ich die 50g Roggen durch Dinkel ersetzt.Die Polenta, die ich verwendet habe ist von Alnatura, und von einem so starken Gelb, dass man die Körnchen sogar noch im fertigen Brot erkennen kann. Bei der konventionellen Polenta, die ich bisher verwendet hatte, war die Farbe deutlich schwächer, aber mir gefällt die neue Variante besser.

 

My everyday bread is a simple whole grain bread, which I bake nearly every week. But from time to time I like some change on my plates, and then I bake another of my favorites: Seeded Bread from Bertinets “Crust” with some small adjustments.

The Seeds I prefere in this bread are rolled oats (Ok, thats not a seed, but its so delicous), sesame, poppy seeds and pumpkin seeds. Sometime I add flax seeds and sunflower seeds, too. But sunflower seeds ar rare in my breads, as long as my sweetheart is around, because in his surrounding sunflower seeds seldomly survive the time between buying them and baking bread.

There are diffrent flours in this bread, too: white wheatflour, whole grain flour, rye and corn flour. Because I am intolerant against rye, I subsitute it to Spelt. The organic corn flour that I used this time has a nice dark yellow colour, and its visible in the baked bread, what I like. With the non-organic corn flour I did not get this effect because its colour is much paler. Continue reading

February 8th, 2009

Cacao buns

Our local baker has delicous sweet buns called “Kakaoweckchen”.  They have a core of dark cacaodough surrounded with white dough. The cacaodough break through the cut on the top of the bun, giving an impressive effect.

At my last breakfast in the café belonging to the bakery I thougt about how to make this buns by my own. I decided to use the “sweet dough” from Bertinets “Dough” as a basis. The only change I made was using a preferment. After finishing kneading, I mix half of the dough with some cacao and water, but that did not work so well, so the next time, I would make two batches of dough, mixing the cacao with the flour directly. Continue reading

February 2nd, 2009

Hokkaido milk bread

The Hokkaido-Milkbread was very often baked during 2007 as you can see in this blogs: here, here, here, here and here. And if you searching with Google you will find much more pages.  You can find the original recipe here. In 2007  I baked this bread of course too. But while I baked new recipes, I forget about the Hokkaido-Milkbread.

But its a very delicouses sweet Bread with a nice, soft crumb. The perfekt Breakfeastbread.

It`s time to bake it again!

Hokkaido-Milkbread

  • 540g Bread flour
  • 60g Cake flour
  • 250 g Fresh milk
  • 30 g milk powder
  • 150 g heavy whipping cream
  • 1 egg
  • 80g sugar
  • 10 g salt
  • 10g fresh yeast

Dissolve the yeast in lukewarm milk and put  it to the other ingrediants in the mixing bowl. Knead untill the gluten develop, now rest at a warm place untill the volume has doubled (1.5 hours).

Devide the dough in four pices and roll out every piece to a ribbon as wide as the baking pan. Now roll it up and wet the sureface with water, then put it in the greased baking pan (33cm). Let the dough rise to 3/2 of the pan (1.5 hours).

Bake at 175°C for 40 min.

Diese ist mein Beitrag für Susans wöchentlichem Yeastspotting Continue reading