Tag Archives: flaxseeds

April 24th, 2013

Champions Bread


Cinzia from Cindystar asked us to bake Bread with seeds and flakes for Bread Baking Day. When my mum asked me for a recipe for “Weltmeister-Brot” (Champions Bread) I knew directly that this would be perfect for this theme.

It is not clear, why this bread is called champions bread. Some Bakers from the german island Sylt claim that they invented it, while others connect it with the swabian soccer player Klinsmann, who is a baker by trade. I can only tell you, that I ate both champions bread and rolls first as a child in the 90th during our family holiday in East Frisia.

I saw the champions bread either baked in a tin or formed as a batard, but I like the batard more. But the recipe would work in a tin, too.

I like the bread very much, with its light and soft crumb and a thick, crunchy crust covered with a lot of seeds. That’s a bread I like!

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March 29th, 2013

Multigrain Batards

MehrkornstangeIn Germany it is a tradition to bring salt and bread as a present when friends or family moved into a new home. The present symbols wealth and luck for the new home.

When Zorra moved her Blog to a new address, my first thought was, that I should bring Bread for her, at least virtually. And then Zorra asked for Bread for a Blogwarming Party at the Bread baking Day. But no salt is needed, because she has  still a big stock!

It is always harder for me to decide what kind of bread I should bake when there is a theme with nearly no restrictions. So many breads are possible :-). At the End I decided to go for multigrain batards, which are covered with seeds. A great Bread for any party, delicious on its own, but although great with some butter and fleur de Sel!

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February 11th, 2013

Spent Grain Bread


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…

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July 14th, 2012



Last weekend I thought about trying another shape for my loaves then the normal round boules or slender batards. I felt that it was time to bring some geometry in my kitchen and try to shape some triangles.

That the dough should contain 30% whole wheat flour, flax seeds and a poolish I had already decided the night before. A not to wet dough, perfect to test a new shape.

To shape the triangle, I preshape round loaves, let them rest for some time and then I flatten their sides and fold this “wings to the middle of the bread. That created a bread with the perfect triangle shape.

And the taste of the triangle is good, too. The flaxseeds adds a nutty flavor and the poolish give some complexity to the aroma of the bread. The crust is crisp and the crumb is open. A good bread for my lunch breaks!

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March 31st, 2012

Seed bread with Amaranth and Polenta

Saatenbrot mit Polenta und Amaranth

It’s time for another bread recipe after I posted so much sweet stuff in the last week. This Seed-Bread contains besides roasted poppy seeds, sesame and flaxseeds also amaranth seeds and polenta, which gave a nice aromatic taste to the bread. Amaranth is a good source for essential amino acids which are missing in wheat and corn and contains a lot of iron, magnesium, phosphorus, copper, and manganese. Its a very healthy “pseudo grain” and I try to involve it more often in our cooking.

The dough is prepared similar to the recipe of the sourdough bread with roasted oats. The gluten network is developed with folding the dough. No need for a food processor for preparing this bread.

The hot soaker I prepared with the polenta and the seeds adds moisture to the crumb and the bread stays fresh really long. But if you do not need two loaves of 1.2 kg each, it would be a good idea to half the recipe.

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November 13th, 2011

Pain aux Levain aux grains mélangés e noisettes

pain au levainSome time ago I saw a delicious looking bread that Judd baked: Pain aux levain aux grains melanges. I’m in love with breads containing mixed seeds and so I put the bread on my todo list.

This week I managed to bake it, finally – but with some adjustments. The sunflower seeds vanished magically before I started to bake bread and so I replaced them with hazelnuts. I love hazelnuts in autumn breads so for me the change was not so hard. Normally I have grains for home milled whole grain flour and white flour with Type number 550 so I adjust the ratio between the different flour types, because the flours I used had different Type numbers compared with the ones that Judd use.

The bread I get is delicious, full of flavors of sourdough, nuts and seeds and with a moist crumb because of the soaker.

If you want to win my Advent calender you have still time to do enter your name here until today night (13. November 2011, 23.59 Uhr).

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July 18th, 2011

Light Sourdoughbread with roasted grains and seeds

Helles Sauerteigbrot mit Flocken und Saaten(2)It seems like I would spent each wake moment in the lab. I try not to spent the nights there, but I start very early in the morning and at the moment I work very often one day of the weekend, too. There is a silver line on the horizon, promising that I will finish the missing experiments very soon and that we can resubmit our paper in near future. For me this means although a well deserved vacation!

Due to the enormous amount of work I have less time for Blogging. I still bake bread, take pictures and write down new recipes, but to put everything together as a post is not so easy at the moment.

When baking at the moment I use recipes that need not so much time each day. My favourites are those recipes that requires proofing over night.

This light sourdough bread is such a recipe. It taste very nutty because of roasted rolled grains and seeds, it is very fluffy and soft and it has a deep complex taste due to the two preferments and the long, cold proof.

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February 8th, 2011

Flaxseed Rolls


I like rolls with seeds. And flaxseeds are always fine. And so I like the idea of spelt flaxseed rolls wich Ulrike posted on Küchenlatein very much but I prefer recipes with less yeast and a preferment. And I had no spelt in the pantry, so i decided to bake some wheat flaxseeds rolls using my own recipe.

The dough contains a Pâte fermentée and is slightly softer then the recipe that Ulrike used. The dough is still easy to handle and to form the rolls is easy. Just flatten the dough thinly and then roll it into a log.

Half of the rolls I cut in length wise like Ulrike the rest I cut two times in an angle of about 15°  like you would cut a baguette.  The lengthwise cut allow the roll to expand mainly in the width, while the diagonal cuts keep the tension that was created while shaping the roll and so the roll expand in the width and high during the oven spring. I like the diagonal cuts more, to be honest, they gave a nice look to the bread and the shape is more pleasing. I use them most of the time when cutting oval breads and rolls.

The rolls are tasty, aromatic with a nice crumb and good crust but I miss the nut like taste of whole wheat. The next time I would replace 20% of the flour with whole wheat flour. Continue reading

June 27th, 2010



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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March 7th, 2010

Multigrain bread

DSC_1713When Steve of Bread Cetera posted a recipe for Multigrain bread recently I knew that this is a recipe I had to try because I love any kind of Multigrain bread!

I changed some smaller details of the recipe due to my pantry: I replaced sunflower seeds with sesame seeds because sunflower seeds survive seldom long enough in our pantry to go into a bread dough. Then I used cracked spelt instead of cracked wheat just because I liked to add another grain into the dough and then I did not get any high gluten flour here so I bake it with normal flour (Type 550). I think that the missing high gluten flour is the reason why I did not get a so open crump! But missing open crumb do not effect the taste! The bread is very delicious, a bread I will bake again! Continue reading