Tag Archives: Rye

November 9th, 2017

Berchtesgadener Stuck for the Blog-Anniversary

Berchtesgadener-Stuck-36Like 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.

But enough from nostalgia! Another thing that I care a lot for is my growing collection of traditional bread recipes. I like the stories and memories connected with this breads. And so I continue to collect what I can found. There are so many little gems just waiting to be discovered! If you know one – please share the description with me!

Berchtesgadener Stuck (2)[3]A good example for connected stories is the Bertesgadener Stuck. It is a bread which stems from the traditional bread sharing with poor ones at All Souls day which can be found in many regions of south germany. The local custom in Berchtsgarden of “Stuck Betteln” (asking for stuck rolls) was alive until the 1920s. Around this time this custom was banned. But the stuck recipe was kept alive as the bakeries started to sell the rolls from September till Santa Claus day.

An intersting point of the recipe is fact that the unsweetened dough is well seasoned with cinnamon, clove and sometimes other spices. I added a bit of bread spice (coriander, caraway, fennel) but only so much to create a deepness in flavour. The sweetness stems from the added Zante currants. And once again the bread contains some rye – I find it interesting how many traditional sweet breads in Germany exists which are partly made with rye flour!

Berchtesgadener Stuck

yields 2 Bars of 6 RollsBerchtesgadener-Stuck-13

Rye-Poolish

  • 100g rye flour Type 1150
  • 200g Water
  • 0,5g fresh yeast

Soaker

  • 200g zante currants
  • boiling water

Dough

  • Rye-Poolish
  • 400g flourType 550
  • 100g Water
  • 20g Butter
  • 15g Malt (inactive)
  • 2g Malt (active)
  • 10g Salt
  • 10g fresh yeast
  • 5g grounded cinnamon
  • 0,5g grounded clove
  • 2g grounded Bread spice (coriander, Fennel, Caraway)

Mix all ingredients for the poolish and let it rise for 14-16 hours at room temperature.

Soak the currants in boiling water for 15 min, then drain very well.

Knead all ingredients for the dough for 5 min at slow speed and 10 min at fast speed. Now knead in the currants by hand. The dough should be now soft, but not sticky.

Let the dough 90 min.

Divide the dough into 90g portions and form them into round rolls. Place always six rolls next to each other in two columns.

Proof for 90 min.

Preheat the oven to 250°C.

Mist with water and bake with steam for about 25 min at 250°C.

October 28th, 2017

Quark-Braid

Quarkzopf-33Some 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!

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September 25th, 2017

Rustic Federweißer Bread

Uriges Federweißerbrot (2)[6]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.

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September 17th, 2017

Autumn Bread

Helles-Herbstbrot-13After 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.

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July 16th, 2017

Klever Schwarzbrot

Klever-Schwarzbrot-13

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

June 22nd, 2017

Porridge Bread with roasted Buckwheat

Hafergrtz-Brot-mit-gerstetem-BuchweiSome breads sneak their way into my my mind and stay there for awhile while my subconscious mind works on the recipe. This time it was a short sentence about a bread MC from Blog Farine tasted in Sandeep Gywalis Bakery: Porridge and roasted buckwheat, filled with many complex flavour notes. There was not much more information but this was enough for my brain to come up with a recipe.

The monthly bread baking day in the  local museum Bergneustadt was the perfect opportunity to bake the bread. Because what can make a delicious bread even more delicous? Right – baking it in an old wood fired community oven! And so I roasted the buckwheat the night before and then milled the roasted kernels to a fine, dark brown flour. The smell of the flour was astonishingly delicious: Malty and buckwheaty notes creates a rich and deep flavour. And it was suprising how much water the flour needed when I mixed the sourdough with this flour. The sourdough developed rather strong sour note.

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June 16th, 2017

Potato Rye Bread

Wrziges-Kartoffel-Roggenbrot-53Already for some time I had the idea of a mild aromatic pure rye bread in my mind. But I need  – as everyone knows – someone to share breads with high percentage. A big family get together for which I volunteered to bake all bread needed was the chance to bring my idea of this bread to life.

My wild sourdough was build in to stages to ensure both mild flavour and good strength to rise the loaf. But at the moment my sourdough is a bit to wild and the second stage doubled its volume after just one hour. That was to short to develop enough lactic acid and other flavour components. And so I placed the bowl at a cooler spot and let it ripe for another two hours until the flavour of the sourdough was right. But the amazing power of this sourdough was unbroken. After not even one  hour(instead of the normal two) the loaf peaked over the rim of the proofing basket.

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April 7th, 2017

Das Urige

Das Urige (1)Inspiration is a strange thing: there are phases with only few ideas and then there are phase when my mind is so full that I nearly don’t know which bread I should bake first. At the moment I have so many recipe drafts waiting to a test bake. And then comes a new recipe idea from a reader and sometimes I like the idea so much that it overtakes them all.

The description of the Urigs-Brot was such a case. A moist bread with fine crumb and mild sourdough flavour, baked in a pan with the seam side up. I was hooked and started to draft the recipe immediately. As I prefer to bake with local grains and flours instead of importing it from all corners of the world, I had to change from “Ruchmehl” to Flour type 1150. With some physillium husks for more moisture and two different sourdoughs and a cold rise in the fridge for a deep, complex flavour. Continue reading

March 18th, 2017

Wheat Rye Bread Number 3

Weizenmischbrot Nr 3 (2)

Just a few days after I read about Björn’s wood fired oven adventures I stumbled about an older newspaper telling about the oven in the local history museum just 20 km from my home. Each second Saturday of the month the oven is heated and everyone is invited to come and bake their bread – just like it was done traditionally in the old communal ovens. Reading that I got very excited and wrote an email instantly, asking if they still do this as the newspaper was already a bit older.

I got a fast answer and the invitation to join the bakers group the following Saturday as the oven is still used regulary! And so, I must warn you at this point: this post is longer and with more photos than normal because I had a wonderful time in the museum!

 

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March 9th, 2017

Gersterbrot

Gersterbrot (3)When I asked for suggestions of regional traditional Bread one bread on top of the list of favourites was Gersterbrot. This bread stems from the region around Hanover and Bremen and it is really special as it is  flambéd after forming the loaves. This seals the crust and adds dark speckles all over the bread. Both lead to a bread with a hearty flavour and beautiful crisp crust. And it enhances shelf live as well as the thick crust prevents the moisture from evaporating.

To flambé the loaf properly I bought a small blazing torch as it develops more heat then a flambé torch. And when I flambéd the bread I took care that the surface below was fire proof! And I had a wet towel near just in case… But everything worked perfectly fine, no kitchen on fire, just a beautiful bread with a fine crumb and the thin crust – just as it has to be!

 

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