The third recipe for my rye bread tribology for the “Schwarzmarkt” is a recipe for Vinschgerl. It is similar to the one I posted back in 2012 but I changed a bit the handling and so I decided to post this one, too. The first thing I changed is the fact that I form the rolls in two batches. The first one after 30 min, the second one after 55 min. So the second batch can proof while the first one is proofing. This makes the time management more easy! The second change is that I learned to steam rye breads with a bit of delay. This improves the “crack-forming” in the crust and yields better looking breads :-).
The flavour of this rolls is perfect for all lovers of spiced bread: With fennel, caraway seeds, coriander and the characteristic “Schabzingerklee” their flavour is delicious and incomparable.
One of the best methods to achieve a thick, crunchy crust is to bake a bread twice: after cooling down the bread is placed in the oven for a second time for about 15 min. During that time the crust gets its extra bit of crispiness.
And this method I used for this farmers bread. It contains 15% Rye flour and the typical Bavarian bread spice mixture of caraway, fennel and coriander seeds. If you, like me, have a well stocked supply of spices then it is easy to mix the needed spices by yourself. For grinding you can use either a mortar and pestle, a food processor or a coffee mill. And if you have a grain mill which allows you to mill oily seeds, then the easiest way is to mill the seeds with some wheat berries – just remember to reduce the amount of flour accordingly to the amount of wheat you mill.
The amount of bread spice is seasoning in a discreet way without overpowering the other flavours of the bread. This makes this bread suitable for hearty cheese as well for sweet spreads like honey.
Normally I blog about bread and other delicious things and not about politics. But like Eva I feel stunned about the Pegida demonstrations. And I want to shout loudly: “You are not “the nation”! You are not representing the majority!” And everyone who walks side by side with neonazis is not longer walking in the middle of society but on the very rim! And so I follow Sherrys Appeal and state my opinion here. I want a Germany where we welcome every other culture and in which everyone can find a home. A Germany in which we act upon the human right declaration:
“All human beings are born free and equal in dignity and rights. They are endowed with reason and conscience and should act towards one another in a spirit of brotherhood. Everyone is entitled to all the rights and freedoms set forth in this Declaration, without distinction of any kind, such as race, colour, sex, language, religion, political or other opinion, national or social origin, property, birth or other status. Furthermore, no distinction shall be made on the basis of the political, jurisdictional or international status of the country or territory to which a person belongs, whether it be independent, trust, non-self-governing or under any other limitation of sovereignty. “
In my little corner of the world we often experience other culture through food.
Ground Coriander seeds have a long tradition as bread spice. When I roasted some coriander seeds for an indian dish some weeks a go I suddenly had the idea of a bread with whole, roasted coriander seeds in my mind. A bread similar to a caraway seed bread.
Thought and done… The next week I roasted some seeds and put them in a bread dough. I let the dough rise over night at room temperature and the next morning I formed a (big) loaf and baked it.
During baking a aromatic fragrance filled our flat and so it was hard to wait until the bread cooled down before tasting. But the flavour is worth wating! When my teeth hit a seed I can taste the slight peppery flavour of coriander seeds. And like a caraway seed bread goes very well with hearty spreads or cheese. But it is also a perfect side for a soup like the fennel celery soup we had last week.
Since I gave my boyfriend a home brewer set as birthday present, we learning how to brew beer. For our first try we used the beer kit that came with the set, which is malt extract with hop extract. Nice for the start, but it reminds us of cooking with packaged mixes. That’s not what we want, we want the real adventure.
And so we started a second try using real malt and hop. After mashing – the break down of the starch to sugar in the malt – we had the spent grains as byproduct. Our recipe mentioned that this spent grains can be fed to chickens or cattle or that it can used for bread baking.
It can be used for baking bread? Pass me the sourdough, sweetheart…
The Spent grain bread has a compact and moist crumb and if I would not know that I added some all-purpose flour, I would thought it is a whole grain bread. It is a hearty loaf with the aroma of sourdough and the spices I used. The spent grains add a nutty taste. It goes very well with some strong cheese.
And what am I doing with the remaining spend grain? It is drying in the oven right now, I want to test milling it into flour…
Before the christmas treats take over completly I post another healthy bread.
I baked this bread for our christmas party together with the little Santa Hats. In the winter time I like rustic breads, made with whole grain flour and seasoned with bread spices like fennel, caraway or coriander. Especially in a sourdough bread with some rye flour .
To keep things simple I decided to let the bread rise overnight in the fridge. So at the next morning I just had to preheat the baking stone, slash the bread (as a christmas tree) and bake it while I get ready for work.
And what a mouthwatering flavour filled the kitchen during baking! But I battled the urge to cut the bread directly – just for testing – and waited till our christmas party. But then I tested it and was satisfied – it tasted as good as it smelled. The spices and sourdough were blend together to a harmonic taste and the crust was crunchy. Very delicious!
I needed a small present for one of my colleagues. I know that he and his wife like to spend their vacations in South Tyrol and that they fell in love there with Vinschgerln – a rye flatbread, flavoured with caraway seeds, fennel seeds, coriander and “Schabziger-Klee” (Trigonella caerulea ). And I knew also that they tried to bake this bread but their recipe did not work proberly for them.
And so I decided to bake some Vinschgerln for them and give them the recipe, too. I made a little recipe research in the internet and found quite a lot recipes. But some contained not enough water, other recipes had to much yeast and some had a mixture of spices that seemed not original to me. Wikipedia described Vinschgerln as a Bread containing about 70% whole rye flour, and named al the spices needed, and so I decided to build my own recipe.
The bread I bake with this recipe is delious – packed with flavour of rye, spices and and sourdough.