The most exiting part of my “Time for Bread” baking courses is the part when the participants and I develop together a new bread formula. It is so exiting because we bake it together, too and the result is as new for me as for my participants. And the breads in each course vary from each other. This time there was a bread with a heritage grain, nuts and fruits. To give the emmer whole grain flour enough time to soak we put it completely in the poolish. The nuts and fruit mixture soaks overnight as well so they do not withdraw the water from the dough.
I liked the resulting bread very much. The Emmer has a nutty flavour which underlines very nicely the aroma of the walnuts. Raisins and apricots add a fruit sweetness which is still subtle and goes well together with goat cheese.
After a mainly cold and rainy summer, the weather turned for some days just when school started. But this was just the last glimpse of summer we got. With the beginning of September it changed again and since then we have typical autumn weather – cold, sometimes rain, sometimes sun. When I drive to work I can see the valley filled with mist– it looks like little clouds snuggling into their beds before sun is waking them for the day. For me autumn is always the season to bake nut breads. And so I bake not only the dark spelt, nut & fruit in the wood fired oven last week, but as well a light spelt bread with hazelnuts and walnuts.
A deep flavour is archived by the combination of a spelt sourdough, a rye sourdough and a sweet starter. And due to the three lively sourdough adding yeast is theoretically not necessary. But as the community oven is not waiting for anyone I used a tiny bit of commercial yeast to keep fermentation well controlled and well fitted in the time schedule. And so et the end everything worked as planned: The oven spring was strong, the crust turned out crunchy and the crumb was fluffy. A perfect day for calm autumn days.
As soon as the temperature drops I start longing for hearty whole grain breads. Blackbread would satisfy all my cravings but I have troubles with the amount of rye. It can cause me stomach ache and so I thought about another alternative. For the monthly bread baking day in the wood fired oven I came up with two nutty spelt breads. One was made with white flour (Recipe will follow), the other is made with cracked spelt and mixture of walnuts, hazelnuts and cranberries. As the cracked spelt is soaked overnight, it helps to keep the bread perfectly moist. For the right flavour I used molasses and some spelt sourdough which balanced each other perfectly. Kneading is done in intervals to protect the fragile gluten of spelt and einkorn. This works like a charm and at the end I had a soft but good to handle dough. Continue reading →
I posted our family favourite cake already some years ago here in the blog. When we have to choose between torte and goldknödel on a birthday celebration, all of us will take a piece of the goldknödel. It is THIS kind of favourite of extended family!
The cake stems from the Transylvanian and Hungarian part of family heritage and is all by it self a rather simple pastry. It is made from a sweet yeast dough which is formed into small balls and coated with warm butter and a mixture of grounded nuts and sugar. While baking in a kugelhopf pan the sugar caramelize and adds another delicious flavour to the aroma of nuts and butter.
A Kugelhopf pan is mandatory for this cake. Wen the Teflon coat of my – rather cheep – pan started to fall apart after ten years of using I decided that I need something longer lasting. And so I bought an ancient brass kugelhopf pan. It has very good baking qualities, is rather everlasting and looks beautiful on my kitchen wall when not in use.
Some time ago Eva made “Rutite” (Fruit bars) for her little nice. The recipe sounded very simple and the needed dried fruits where all in my kitchen cupboards. After an intense search in the depth of my baking cabinet I even found the unloved round wafer paper which sleeps there unappreciated for several years.
As my mixer is really strong, I throw in all ingredients in whole, even the nuts. And after some minutes of mixing and scrapping down the mixture every now and then, the nuts started to release some oil and mixtrue turned into a dough with a similar consistence like marzipan. The rest was easily done: rolling out, cuting circles with an cookie cutter and placing them between wafer paper. And so I could test my Fruit bars soon. It is very delicious – even with wafer paper!
Before we look back at the Blog year 2015 tomorrow, there is one last Christmas recipe I want to share with you. The little chocolate rounds are a delicious addition for the cookie plate and are a very nice little Present for everyone with a sweet tooth. And as they are easy to make they are a good last minute present as well!
For a good, shiny surface it is important to temper the chocolate. I do this by melting part of the chocolate, then adding the remaining part and then carefully heating it up to 30°C. This work best with a digital thermometer!
For the topping you can use what ever you like: dried fruits, nuts, candid fruits. I for myself prefer highly the variant with chopped (homemade) candid orange peel, as I like the contrast of sweet chocolate and the slightly bitter, fruity flavour of the Orange!
Sometimes I wonder how it could happen that I forget for more than four years to blog about a favourite cake recipe, like it happen for the “Goldknödel” recipe. And it is not only my favourite recipe, it is a family favourite. A cake, that someone in my extended family will bring for each party. And everyone wants to have his/her share of this cake. A simple but well loved cake.
It is originated in the Transylvanian branch of the family, like the Greta-Gabor-Schnitten. To my suprise I found the recipe although in cookbook Kaffeehaus, which shows me once again how strong the influence of the Hungarian, Romanian and Austrian kitchen was on the kitchen of my ancestors.
When I talked to my parents about what cake I should bring to our sunday “Kaffeetrinken” (the german kind of tea time), my dad suggest something simple. And my mum then had the idea: “What’s about Goldknödel?”
And so I baked the family recipe. It is a slightly sweet yeast dough, which is divided into small pieces and each of this pieces is then turned into molten butter and afterwars in a mixture of grounded nuts and sugar. I followed the recipe nearly completly, I only reduced the amount of yeast. And the cake turned out to be as perfect as it should be. A fluffy crumb, with the taste of caramel and nuts – just as it should be. A simple cake but never boring!
Where have the past days gone?How could this happen? I missed the fourth Blog-Birthday of “Hefe und mehr”!
And I had already a half ready “Happy birthday” post with the delicious cardamom hazelnut braid! A festive bread, perfect for a birthday breakfast!
The idea to put grounded hazelnuts in a bread was lingering in my head now for quite a while and at some point I decided that using homemade nut butter was an even better idea. Using one of my challah recipes combination with some hazelnut butter and dark cacao created a dark braid with an incredible soft crumb and a well balanced taste of nuts and chocolate. The idea to add some cardamom to the dough was rather spontaneously but the taste of it harmonize perfectly with the cacao and the nuts.
I was very pleased with the braid, and to prevent myself of forgetting the blog-birthday again, I have now a reminder in my calendar on my laptop and mobile
They looked very complicated but when I read the recipe I realise that they are much easier to do the I thought. You just has to cut out stars, place a little bit of the filling in the middle and fold the pointed ends of the star over the filling and close everything with a hazelnut.
The cookies are great: a soft fruit and nut filling with hints of vanilla and cinnamon. I like them very much!
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 hereuntil today night (13. November 2011, 23.59 Uhr).