Last weekend, a reader asked if I had an idea for baking a bread on a busy week night. She had a clear idea of what ingredients she would like in her bread: white flour plus a tiny bit of whole grain mixed with a lot of seeds. And I had a very clear idea on how to make a bread out of this.
As the she needed a bread which ferments over a whole night and day, I decided to make a straight dough. The long fermentation yields enough flavour. And I decided to add the seeds without soaking, too. But before anyone is now worried about the bread going dry: I added enough water for the seeds to soak during fermenting without withdrawing to much from the dough.
I used the recipe directly on this very busy weekend. Normally I would postpone baking to a calmer day, but so it worked like a charm. A great bread for busy days!
During the baking course last weekend one of the participants wished a recipe for a bread which can be baked without much equipment in a caravan. Choosing grains which has to be kneaded only a short time came to our mind directly. And so I suggest a bread with a mixture of emmer and spelt flour in combination with some flax seeds, sunflower seeds and walnuts for an additional flavour boost. This combination makes it although a nourishing snack for long trips. And baking the bread in a bread pan gives it the right form to fit in every bread box.
And as it is the World bread day today, I will send this little fellow on a virtual travel around the world with all the breads that Zorra will collect as each year on her blog!
When I look over my roll recipe I published during the last few years, I see a clear tendence: overnight doughs. And my Ein-Korn-Rolls are no exception from this rule.
They are spelt rolls with 30% whole grain einkorn flour and about 16% seeds. This mixture give a deep nutty flavour and some bite. If you like, you can even roast the seeds, but I didn’t as I want to prevent the seed flavour to overpower the einkorn flavour.
The rest of the recipe follows a well working schema: some egg yolk and butter for a tender crumb and some psyllium hulls to increase the water binding capacity. And that brings a delicious roll. So delicious, that my dearest praised them at breakfast enthusaticaly. And that happens with my – from good bread quality spoiled – spouse rather seldomly 😀
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!
This Sandwich bread is a readers wish. But I needed two rounds, until I was really satisfied. In the first Variant I had a boiled soaker with whole spelt flour and seeds, but this added to much liquid to the dough. This resulted in a very instable crumb. The recipe needed adjustments!
The bread (in both tries) is a pure spelt flour with 30 percent whole grain flour and amixture of flax seeds, sesame and sun flower seeds for an extra nuttiness. The preferment is a biga made from whole spelt flour. This has many advantages: the whole grain flour has enough time to soak up the liquid, a biga helps to strength the gluten network and it adds complex flavour nuances, too. As every sandwich bread this bread needs a fully developed gluten network, and spelt is a sensible. So it is needed to keep a close eye on the dough to find the perfect spot.
At the rerun of the recipe I used a bit mashed potato for fluffiness and a soaker with an only moderate amount of water. This makes the dough recognizable firmer, the dough is easier to handle and the fluffy crumb gets enough stability. So what was my lecture of this day? Sometimes less (water) is more!
This week was laborious and exhausting. And add this twelve hour workdays I was happy about the nourishing whole wheat bread that was waiting for me in my lunchbox in the breaks. A soaker made of seeds, nuts and whole wheat flour keeps this bread long moist and fresh while a wheat sourdough adds the desired flavour.
As whole wheat sourdough tends to develop more acidity as the white flour variant, I build the sourdough in two stage and let it ferment rather short and warm. This makes the sourdough strong and mild. A bit of honey in the dough helps to balance the flavour in a harmonic way.
With all the seeds and its sturdiness it is a perfect bread for cold November days.
There are three different ways to soak seeds or flour: You can either cook them, or soak them in hot water or in cold water. For this bread I decided to soak the seeds in cold water. They do not absorb not as much water as when hot water is used, and this results in seeds which have still some bite. As the seeds have to soak overnight some salt is added to prevent them from fermenting.
Seeds in a dough can inhibit gluten development and so the soaker is added after ten minutes of kneading. The dough is firm at the beginning and will get softer when the soaker, which contains some free water as well, is added.
For a hearty flavour I bake this bread with some beer. It is a mild organic weiss beer, but you can start to experiment with different kinds of beers. A dark brew, for example, would bring the beer flavour forward and would yield in a very hearty bread.
I admired already for some time the gorgeous looking seeded crisps which I saw on different blogs. They sound like a Mixture of biscotti, zwieback and cracker, with a hugh amount of seeds. That was very tempting but every recipe I found used baking powder or soda as rising agent. I don’t like the taste of baking powder so much and so I decided to make a recipe of my own, using yeast instead of baking powder. I take my inspirations from different seeded crisps and zwieback recipes.
With yoghurt and butter make a tender crumb, honey and malt add a subtle sweetness and the nutty taste comes from a mixture of hazelnuts, sun flower seeds, sesame, pumpkinseeds and buckwheat. After baking the loaf has to cool completly, best over night. Then it is sliced and baked for another 30 min. This makes the bread crisp and adds a nice flavour of toasted nuts.
The Seeded Crisps are perfect on their own but although great to go with wine and cheese!
When Temperature rise above 25°C you will always find a bottle with buttermilk in my fridge. I love this slightly sour and refreshing drink by its own or mixed with some lemon sorbet. And when I have buttermilk in the fridge, I tend to use it for bread baking as well.
My Buttermilk squares are rolls made with my favourite method of over night rising. The dough is mixed in the evening, with a very small amout of yeast, then it can rise over night on the kitchen counter. The next morning I fold the dough into a big square and cut small squares. After preheating the baking stone and proofing the oven, the rolls are slashed diagonal for an appealing look. After one and a half hour I can serve fresh rolls – still oven warm. Perfect for beautiful sunny summer sundays!
Why did I take so long until I publish this recipe? I don’t know. Sometimes, when I’m short in time, I note down the recipe and take a photo but do not blog it. And when time pass, the recipe vanish in the blog nirvana. And that’s what happend to this spent grain rolls recipe.
But luckily Alexandra asked me for a recipe for spent grain flour. And so I pulled out the recipe and freed it from dust.
And that is so good, because the rolls are delicious. The spent grain flour adds a nice roasted malt aroma to the slightly sour taste of the yoghurt and the long fermentation creates a complex taste.