Sometimes questions of readers are timed just perfectly. So when Jasmin asked for a way to reduce yeast amount in my heirloom recipe of Greta-Garbo-Schnitten I told her I would try it right away, as I was planning to bake them for my upcoming birthday anyway. Baking Greta-Garbo-Schnitten has two advantages: They are a delicious favourite of mine and they taste best when baked a week in advance. And the second point goes well together with the fact that my birthday was at the end of a very busy week.
And I adjusted the recipe carefully. Reducing the yeast and adding a bit of sweet starter as preferment. As the recipe contains no big amount of liquid, adding a preferment was tricky. I had to reduce the amount of sour cream. Instead I used a bit of cream fraiche which higher amount of fat balances the reduced over all amount.
The recipe worked like a charm with this adjustments. And it is still one of the most delicious treats in the world!
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Last autumn we spent a week in East Frisia. Our land lady told us, that the bakery around the corner should be the best of Leer and so we had to buy some bread there, of course. Something that rouse my curiosity was a small package of sliced raisin bread called Krintstuut. As it was a busy morning in the bakery, I didn’t ask about the ingredients. Tasting the bread back in our cottage, I was sure that it contained a good portion of rye. And so I used a quieter time in the bakery to confirm my assumption.
Finding rye in a sweet bread is nothing that surprises me any longer as I learned about so many traditional sweet breads baked that way. And it makes sense so much: Rye growth even in regions which are not suitable for wheat. So rye was always a grain used for many peasant breads. Wheat bread was something baked only for holidays. And even sweet breads with rye was something most families ate only on Sunday.
My interpretation of the recipe takes into account what I learned about bread baking in the 19. century: It uses sourdough but as well yeast. Back in time, the yeast was bought often at breweries and used for the “finer” breads like raisin bread.The sweetness stems from raisins alone as sugar was scarce back then. And that is really sweet enough. The bread is delicious, especially with some butter and honey.
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I am still surprised how widely spread the use of rye flour in traditional sweets bread was. Surprised because nowadays it is rather hard to find such breads in bakeries. And using rye flour to replace some portion of wheat flour makes perfectly sense as rye grows in much rougher conditions as the fastidious wheat. And so rye grew even in regions with poor soil and colder climate like you can find it in the Eifel or here in the “Bergische Land”.
When I stumbled upon the Bread called “Kleenroggen” (litterally little rye) I was buffled as I never heared from such a bread before. Researching deeper yield not so many information, but it seems that this tradtional bread was once baked from the “Bergische Land” up to the Sauerland. And it must have been a fairly common bread, as there is even a church which is called “Kleenroggenkerke” (Kleenroggen church) in the local idiom due to its pan bread like shape. And it always describes a sweet bread with currants and a good portion of rye.
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Like each year at this day in November I want to add a “can you believe this” when I write down the age of this blog. With now nine years the blog feels sometime like a mammoth in a modern time. And just like Micha I sometimes miss the gone days when the blog world was small and young and mainly add-free. I miss the times when every blog had its own blog roll. Past then I could spent hours surfing through the favourite blogs from other bloggers, finding new favourites while I travel through the sites. Nowadays my journeys are often interrupted as many blogs does not share their favourites anymore. Why I can’t understand but I moan about the lost connections and interactions. And I’m more then happy when I find a blog that stands out from the mass and which has a blogroll of its own. Then I will add it to may blogroll, for which I still care a lot. I keep an eye on it so it contains only active blogs (inactive but good blogs can be found have their own special blogroll). You can the blogroll on the left side when you scroll down a bit. Continue reading →