I am still surprised how widely spread the use of rye flour in traditional sweets bread was. Surprised because nowadays it is rather hard to find such breads in bakeries. And using rye flour to replace some portion of wheat flour makes perfectly sense as rye grows in much rougher conditions as the fastidious wheat. And so rye grew even in regions with poor soil and colder climate like you can find it in the Eifel or here in the “Bergische Land”.
When I stumbled upon the Bread called “Kleenroggen” (litterally little rye) I was buffled as I never heared from such a bread before. Researching deeper yield not so many information, but it seems that this tradtional bread was once baked from the “Bergische Land” up to the Sauerland. And it must have been a fairly common bread, as there is even a church which is called “Kleenroggenkerke” (Kleenroggen church) in the local idiom due to its pan bread like shape. And it always describes a sweet bread with currants and a good portion of rye.
Sometimes Inspiration is knocking on our doors surprisingly. My sources of inspiration can be various: from something I saw on TV, something I got told, a picture from the web to a question of reader everything is possible. And sometimes reader questions result in the very best ideas.
And this is the origin of the idea for this rolls, too. A reader asked for crusty rolls with a lot of rye. And my mind started to turn on this idea directly. As pure rye rolls lack the volume and crispy crust of rolls with rye and wheat flour, I decided to bake rolls with 50% rye flour.
Sometimes I have “phases” in which I concentrate on a special topic while baking. At the moment it is whole grain. Maybe the very cold or dark winter is the reason why I am craving for grains, I do not know. But it is as it is and so I played a bit with the recipe I posted two weeks ago. The result is a beginner friendly bread which needs not so much planning as works without preferment. To still archive a balanced flavour I opted for a mixture of buttermilk and a tiny bit of balsamico. The amount of balsamico has to be well balanced, as to much can cause a unwelcome stingy tartness. But carefully dosed it creates a flavour with reminders of sourdough taste.
For the rest, I keep the parameters: enough time for kneading and proofing, so the whole grain flour can soak up all liquid its need. And for a little change in the palate I switched wheat with emmer flour. But if you have no emmer flour at hand, it can be baked with spelt flour all along, too.
Some time ago my mum handed two recipes to me. A very dear neighbour of my parents asked if I could give the recipes a work-over. And as its due to my mum and me that she got the bread baking virus, I could not deny. But the first look on the recipe made me sigh. It was a variant of the infamous “three minute bread”. There are many variants of this bread available, but all suffers at a stable crumb and a all overpowering yeast flavour.
The yeast flavour is due to an overdosed amount of yeast. This can be easily fixed by reducing the yeast amount. Fixing the crumb needs a bit more work and time. Most important is to knead the bread thoroughly. Beside of kneading giving the flour enough time to soak is important, too. And so I added a Soaker and a Sourdough and added proper time for fermentation.
The bread is not a three minute bread anymore. It needs time like every good bread, but this time is well invested. The bread has well balanced flavour and moist, but stable crumb. A delicious bread for my lunch at school!
I like relaxed baking on weekend mornings. And so I often knead a dough in the evening and put it in the fridge to ferment over night while I dream sweetly. The next morning all I have to do is forming rolls, letting them rise a bit and placing them in the oven.
Following this principles I created the recipe for the Three Grainy Rolls during Christmas holidays. They are easy to make and so perfect for lazy holiday mornings. The dough contains three different grains: spelt, emmer and rye. This adds a deepness to the flavour which is enhanced by the cold fermentation in the fridge. Adding a bit of sourdough is optional, the recipe works well with out but with sourdough is flavour is even more enhanced.
Due to the butter in the dough the rolls have a fluffy crump which is perfect for breakfast. I love them most with a good amount honey!
Like each year at this day in November I want to add a “can you believe this” when I write down the age of this blog. With now nine years the blog feels sometime like a mammoth in a modern time. And just like Micha I sometimes miss the gone days when the blog world was small and young and mainly add-free. I miss the times when every blog had its own blog roll. Past then I could spent hours surfing through the favourite blogs from other bloggers, finding new favourites while I travel through the sites. Nowadays my journeys are often interrupted as many blogs does not share their favourites anymore. Why I can’t understand but I moan about the lost connections and interactions. And I’m more then happy when I find a blog that stands out from the mass and which has a blogroll of its own. Then I will add it to may blogroll, for which I still care a lot. I keep an eye on it so it contains only active blogs (inactive but good blogs can be found have their own special blogroll). You can the blogroll on the left side when you scroll down a bit. Continue reading
Some time ago I showed this braids already while they cooled down on sunday morning. I promised to post the recipe, if they turned out nicely – and they did! So here it is. It is mainly a “use leftovers” recipe as it contains a bit of left over quark and some sweet starter after refreshing. The Quark adds a nice moistness to the dough and enhances shelf live. But the special turn in this recipe is the tiny bit of rye flour I added. As I learned last year from the Onjeschwedde is a small dose of rye good to enhance the crumb structure to extra soft and pillowy.
Another point I love at weekends too is the fact that the recipe is great for proofing overníght in the fridge. So the next morning the only thing I had to do is placing the baking tray in the oven. Perfect for relaxed sundays!
Whenever I look at the recipe of the federweißer bread, I have to think about our old vintner. The old gentleman had his wine shop next door. And he would always tell us when the young wine (called Federweißer in Germany) arrived as he knew that my beloved one impatiently waits for the first bottle. As he turned eighty last year he decided to sell the shop and to enjoy his retirement. We wished him all the best – and were shocked when soon afterwards we got the news that he passed away. His heart just stopped beating the night after he sold his shop. Strange things happens sometimes… I still think about him now and then.
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.
There are so many different variants of black bread in Germany that I always feel sorry that my stomach can not cope to much of it. So I can bake one just once in a while and to bake me through all the regional variants will take some time. One really fascinating black bread recipe is the “Klever Schwarzbrot”. It uses buttermilk instead of sourdough. This adds enough acid to make the rye bake-able.
The bread has fine lactic flavour in combination with the sweetness of the molasses makes this bread special. And to add some complex flavour notes I added for my recipe a preferment with rye meal, buttermilk and tiny bit of yeast. The preferment adds not only aroma but helps the meal to soak up enough liquid which makes the bread more moist. The same is true for the soaker: the roasted bread crumbs add flavour and the nuts and coarse meal can soak up the liquid. And while this two additional steps makes the recipe more complicated then the “fast” variant with a lot of yeast but it makes it so flavourful that it is worth work. Continue reading