Tag Archives: Spelt

August 19th, 2012

Little poppy seed braids

Category hand kneaded, Rolls Tags: Hand kneaded, Lievito madre, Poppy seeds, Spelt 9 Responses

Once again a recipe for rolls – but that is the last new recipe I created during our holidays (and I am already back at work for one week).

I was dreaming of poppy seed rolls, and so I grabbed a bag of poppy seeds in the supermarket. I decided to play a little bit with the dough and made not simple rolls but little braids. They are braided with only one strand, a technique I saw in a TV show some month ago. I just forgot which show it was… But I make photos from each step, to make it easier to understand the technique.

I bake the little poppy seed braids with whole wheat flour and white spelt flour and added some lievito madre for a good oven spring and a complex taste. I have to say, I love my new starter. It adds a nice aroma to bread and it is very convenient that it can be used right out of the fridge. Perfect for baking spontaneously.

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June 3rd, 2012

Spelt rye swirls

Category Overnight, Rolls Tags: only with yeast, Rye, Spelt, Über-Nacht, wheat free 35 Responses

I met my mother, my sister and a very good friend for breakfast and promised to supply us with some rolls.

I planed to bake fresh rolls instead of buying some, but the day before I came home late, so I decided to prepare a dough and let it rise over night. As form for the rolls I thought about makeing them as a swirl. I saw this kind of rolls at Chaosqueen, but she used a roll stemp to achive the swirl.

I do not have this kind of stamp, and so I had to think about another way to get the swirls. And so I roll the dough to strands and wind up the strands to form swirls.

The form looks very nice and their taste was very good, with hints of nuts due to the spelt and rye flour and a deep, complex flavour because of the long fermentation. The crust was crunchy and the crumb fluffy, just as a good roll should be!

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February 4th, 2012

Spelt rolls

Category hand kneaded, Overnight, Rolls Tags: Hand kneaded, only with yeast, Spelt, Über-Nacht, wheat free 8 Responses

And now the next recipe for people like me, who like to eat fresh rolls for breakfast without getting up very early in the morning.

This time its very easy, with yeast, water, salt and spelt flour.

The spelt flour and the long fermentation gave a very delicious taste to the rolls. The dough was rather wet, but with some flour I could handle it good and that a wet flour has positive results on the crumb I could already hear when I drew them out of the oven. The rolls crackled and sing and when I cut them I had a open crumb halfway to the open crumb of a ciabatta. They taste very good still warm with orange marmalade or cold later the day with some cheese and lettuce.

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June 26th, 2011

Light Wheat-Spelt Bread with Sourdough

Category Bread Tags: Sourdough, Spelt 21 Responses

Whenever Martin posts a new Bread recipe I read the recipe attentively. His simple recipes and methodes are always worth a try.

This time he was inspired from Tartines Book Bread (its on my wishlist, too) and proofed his bread overnight in the fridge. For the dough he tested both kneading the dough with the kitchen machine and his gentle folding methode and both worked fine for him.

I changed the recipe a little bit (something that wouldn’t surprise anyone) because I don’t like to eat only white bread during the week. When I eat white bread I get hungry again much to fast. That does not happen when I eat bread with whole grain. And so I replace one third of the flour with whole spelt flour.

The bread I drew out of the oven is delicious, with an open crumb and a thick crust. It taste complexly of sourdough and whole grain, mild and not very sour. And it’s not complicated, it only needs a little bit time and scheduling. A new favourite!

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April 3rd, 2011

Vierkorn-Joghurt-Brot

Category Bread Tags: Quinoa, Spelt 9 Responses

Slowly I bring the recipes on the blog up to date again. In the last two weeks I was extremely busy again so that I manage to bake bread and other things but did not have the time and energy to blog about it.

I work at the moment again fulltime on our paper like in last autumn, to add some data the referees asked for. And like always in life (or lab) if you working under time pressure something will not do the job as you planed it. That’s the bad thing when working with living plants. I am pretty sure that they giggle very meanly when I enter the lab!

And then there was also a bad cold, a broken fridge and the preparation of a talk I had to give. But this weekend I take a break from lab work and everything else is fine again, too and started to post all of the things I bake.

The four grain yoghurt bread I bake last weekend. Due to a little spring cleaning in my grain storage it is loaded with healthy grains and tasty seeds. It has a nice dense crumb because of all the grains and has a nice nutty taste because of the roasted seeds. Continue reading →

March 4th, 2011

Yoghurt Rolls with caramelized Hazelnuts

Category hand kneaded, Overnight, Rolls Tags: Honey, Nuts, only with yeast, Spelt, Über-Nacht, Yoghurt 10 Responses

The Yoghurt Whole Wheat Toast, a Variation of my Whole Wheat Sandwich-Bread that Lutz baked make me longing of a Yoghurtbread or Roll. Yoghurt in bread is something delicious. As a Breakfast roll we like the yoghurt sesame rolls very much. But always the same kind of rolls is boring and so I decided to bake some similar rolls but this time with whole spelt flour, some honey and caramelised hazelnuts – that is a delicious mixture.

When you prepare the caramelized hazelnuts I can recommend to make more then the recipe asked for. Then you can snack some and put some in the dough. I had to struggle with myself not to eat all of the nuts at once – they are so good! I roasted the nuts in the oven instead of roasting in a pan to get more even roasted nuts.

The rolls are as delicious as I hoped for, slightly tartish from the yoghurt with a distinct sweetness from the honey and the nuts.

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February 27th, 2011

Spelt Buckwheat bread

Category Bread Tags: Beer, Buckwheat, Sourdough, Spelt 15 Responses

This bread has a “black spirit”. Black beer, dark molasse and “black wheat” (aka Buckwheat) create a nearly black crust and a deep brown crumb. The crumb looks much darker then you would guess from the amount of about 50% whole grain.

The recipe is a kind of using up leftovers. Breadcrumbs made of dried stale bread slices, some dark beer leftover from weekeend cooking and some leftover buckwheat flour which I broughed home from the summer holidays in the Lüneburge Heath (where buckwheat is still grown).

Buckwheat is an old crop, that grows well on low-fertility soil, thats why its often found to be grown in regions like heath. From the botanical view it is no grain but the fruit of a plant from the “knotweed family” (Polygonaceae). The flour contains no gluten so it should added in a low amount to bread doughs. Continue reading →

November 17th, 2010

Spelt & Wheat Bread

Category Bread Tags: only with yeast, Spelt 9 Responses

I planned to bake this Bread at the last weekend. But my sourdough was not willing to work anymore so I needed another plan. I used a part of the dough I mixed the evening before for breakfast rolls and which I allowed to rise overnight in the kitchen. A dough that is allowed to rise slowly is a good preferment. Mixed with home milled Spelt flour and Wheat flour I created a delicous whole grain bread.

After I mixed the dough I placed it in the fridge to rise slowly while I spent a part of my Sunday in the lab. When I came home five hours later, the dough had doubled its volume, so I formed two loaves and placed them seam side down in two bread forms. After proofing and turning the loaves over on the oven peel the seam side is now on top of the loaves. The crust will crack along the seam unevenly in the oven which creates a rustic looking loaf.

I sent this bread to Yeastspotting, Susans weekly showcase of yeast baked bread. Continue reading →

July 31st, 2010

Spelt and Seeds rolls

Category Rolls Tags: only with yeast, Pâte fermentée, Poolish, Seeds, Spelt 13 Responses

The last weeks were very exhausting. My work in the lab is very time consuming at the moment and it seems that it stays like this until middle of September. That’s why I posted not very frequently in the last time and I am afraid that I will not post regulary until the most important experiments are done.

The Spelt and Seeds roll I baked on saturday last week. The Idea for this recipe came to me when I thought about what to do with left over boiled spelt grains. I decided to use them in a dough for rolls. I added a soaker with rolled oats and flax seeds. This made the rolls soft and hearty.

The combination of whole wheat flour, white spelt flour, spelt grains and flaxseeds is perfect for a delicious sandwich for lunch break.

For this week I am to late for Yeastspotting, so I send it for next weeks edition of Susans weekly showcase of yeastbaked goods.

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June 27th, 2010

Korni

Category Bread Tags: flaxseeds, Millet, only with yeast, Poolish, Spelt 9 Responses

Reading Yeastspotting always gives me inspirations and recipes which I have to try instantly. When I saw Natashyas Korni I was lost at the same Moment. It looks delicious and I fell in love with the name. And when I read the recipe I meet my favourites flaxseeds and millet. There was roasted soy beans in the list, too. And that was perfect because I bough some soy beans some time ago to make some breads with it.

But before I rushed in the kitchen to start baking, I had to make some adjustments in the recipe (like I always do ;-))

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