Tag Archives: Rye

December 16th, 2012

Spice Bread

Category Bread, Overnight Tags: Caraway seeds, Fenchel, Koriandersaat, Rye, Schabzigerklee 18 Responses

Before the christmas treats take over completly I post another healthy bread.

I baked this bread for our christmas party together with the little Santa Hats. In the winter time I like rustic breads, made with whole grain flour and seasoned with bread spices like fennel, caraway or coriander. Especially in a sourdough bread with some rye flour .

To keep things simple I decided to let the bread rise overnight in the fridge. So at the next morning I just had to preheat the baking stone, slash the bread (as a christmas tree) and bake it while I get ready for work.

And what a mouthwatering flavour filled the kitchen during baking! But I battled the urge to cut the bread directly – just for testing – and waited till our christmas party. But then I tested it and was satisfied – it tasted as good as it smelled. The spices and sourdough were blend together to a harmonic taste and the crust was crunchy. Very delicious!

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July 28th, 2012

Müsli Rolls

Category hand kneaded, Overnight, Rolls Tags: Hand kneaded, Müsli, only with yeast, Rye, Über-Nacht, Yoghurt 21 Responses

For a relaxed breakfast with my sister I planed to bake some rolls. The day before I came home from work lately. It was maybe the only week of “real” (hot) summer we get this year in Germany, and so I decided to enjoy the good weather as much as possible and go swimming first. When I came home I was to tired for long kneading and make some overnight rolls.

As basic I used my all time favourite Recipe for Yoghurt Sesam Rolls, but this time with some whole rye flour and additional Müsli mix. The Müsli is a homemade mixtrue containing rolled oats and barley, raisin, dried apples, sunflower seeds, a lot of chopped almonds and sesame and flax seeds.

I let the dough rise overnight and early in the next morning I formed and baked the rolls, refreshed after some hours of sleep.

And later that day we enjoyed the rolls. They have a crust, which stays a little bit soft – just as my sister like her rolls – and a soft crumb. The overnight fermentation gave them a complex flavour and yoghurt adds some tartness. The perfect roll for sweet marmalade or honey, but great with cheese, too.

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July 8th, 2012

Vinschgerln

Category Bread Tags: Caraway seeds, Fenchel, Koriandersaat, Rye, Schabzingerklee, Sourdough 18 Responses

I needed a small present for one of my colleagues. I know that he and his wife like to spend their vacations in South Tyrol and that they fell in love there with Vinschgerln – a rye flatbread, flavoured with caraway seeds, fennel seeds, coriander and “Schabziger-Klee” (Trigonella caerulea ). And I knew also that they tried to bake this bread but their recipe did not work proberly for them.

And so I decided to bake some Vinschgerln for them and give them the recipe, too. I made a little recipe research in the internet and found quite a lot recipes. But some contained not enough water, other recipes had to much yeast and some had a mixture of spices that seemed not original to me. Wikipedia described Vinschgerln as a Bread containing about 70% whole rye flour, and named al the spices needed, and so I decided to build my own recipe.

The bread I bake with this recipe is delious – packed with flavour of rye, spices and and sourdough.

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June 4th, 2012

Heath bread

Category Bread Tags: Buckwheat, only with yeast, Rye, Sourdough 13 Responses

This bread is baked memory at a beautiful vacation in the Lüneburger heath two years ago.

In this region, like in other moor and heath regions with meagre farmland, growing grains is difficult. For centuries, buckwheat was grown instead of wheat or rye in this regions, until growing potatoes became popular during the regency of “old Fritz”. In Germany, buckwheat is sometimes called “Heidekorn” what means heath grain, referring to the fact that its mainly grown in heath regions.

Buckwheat is not a real grain, it belongs to the family of Polygonaceae and is related to sorrel and rhubarb. Buckwheat contains not gluten and can added to bread only in small amounts.

When I found some leftover buckwheat flour which I bought during our vacation, I decided to use it an a bread dough.

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June 3rd, 2012

Spelt rye swirls

Category Overnight, Rolls Tags: only with yeast, Rye, Spelt, Über-Nacht, wheat free 35 Responses

I met my mother, my sister and a very good friend for breakfast and promised to supply us with some rolls.

I planed to bake fresh rolls instead of buying some, but the day before I came home late, so I decided to prepare a dough and let it rise over night. As form for the rolls I thought about makeing them as a swirl. I saw this kind of rolls at Chaosqueen, but she used a roll stemp to achive the swirl.

I do not have this kind of stamp, and so I had to think about another way to get the swirls. And so I roll the dough to strands and wind up the strands to form swirls.

The form looks very nice and their taste was very good, with hints of nuts due to the spelt and rye flour and a deep, complex flavour because of the long fermentation. The crust was crunchy and the crumb fluffy, just as a good roll should be!

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April 27th, 2012

Pain Bordelaise

Category Bread Tags: Rye, Sourdough 30 Responses

Here is another recipe for a bread that made already its ways through some blogs until I finally bake it. It started at Sourdough the angry baker, then Daniela from vegetarian gustos si sanatos baked it and at least Zorra from 1x umrühren bitte was very pleased with the recipe. Each of the breads appeared at Yeastspotting, too. The Name remembered me vaguely of something, and finally it came to my mine that I bookmarked this recipe in 2010 when Jeremy from Stir the pots posted the recipe.

I stick nearly complete to the recipe (I just skip the 10g of whole wheat flour – to lazy to mill this amount of wheat), and use Jeremeys instruction for kneading, which is rather short and developed the gluten network with stretching and folding the dough.

The recipe is really great: An easy-to-handle dough, great oven spring, open crumb, crispy crust and a delicious taste.

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November 21st, 2011

Three grains bread with Cider

Category Bread, Bread Baking Day Tags: Apple, Cider, oats, Rye 15 Responses

Autumn means for me nuts, especially hazelnuts and walnuts. But I bake already a Potato bread with walnuts, Apple-Hazelnut Bread and Pain aux Levain aux grains mélangés e noisettes. And before everyone (including myself) get bored with so much breads with nuts I decided to bake a bread with cider for BreadBakingDay because Apples are strongly connected with autumn for me, too.

The recipe I created included a small portion rye, just enough for some nice taste but not enough to challenge my stomach. I used some rolled oats and whole wheat flour, together with grounded caraway seeds which gave the bread a very nice taste. And spiced bread belongs to autumn/winter for me, too.

I liked the bread very much, especially with a hearty cheese and homemade mustard.

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November 13th, 2011

Pain aux Levain aux grains mélangés e noisettes

Category Bread Tags: flaxseeds, Nuts, Rye, Sesame, Sourdough 7 Responses

Some 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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October 11th, 2011

Apple Hazelnut Bread

Category Bread Tags: Apple, Nuts, Rye, Sourdough 15 Responses

MC had the good idea to bake a local bread that contains ingredients which are an expression of the surrounding area. In my opinion this is a beautiful idea and especially in autumn there are a lot of local things that one could put in a bread to catch the essence of “Home”.

I changed her recipe so it resembles my home: A rustic country loaf, with the apple juice made from windfall fruits(Streuobstwiesen with apple trees are very typical here), hazelnuts and summer flower honey from a local bee keeper.

The apples I use are from an old apple tree in my parents garden. My grandparents planted about 50 years ago when they build the house. I love this tree. When I was small I often sat in the crown of this apple tree feeling safe and sheltered there. Later a nearly level branch became my “horse” with reins and stirrups made of rope. I spent many hours “riding” during dream worlds. Continue reading →

March 20th, 2010

Pumpernickel

Category Bread Tags: Rye, whole grain 26 Responses

Pumpernickel is not a bread that I can eat, because it contains lots of rye. But my boyfriend love this kind of bread very much and I was always fascinated because this bread is more cooked in its own steam than baked for about 16 hours at low temperature. The enzymes in the rye break down the starch to sugar during baking because the dough is heated slowly. Part of this sugar caramelize and part of it reacts in the maillard reaction where amino acids react with reducing sugars. This reactions give the dark brown, nearly black colour and the slightly sweet taste to the bread.

Pumpernickel is baked in closed tins normally, but I used Weck glass jars. But you should only use mold form only because it is really hard to get the bread out of the tulip. I used both and had to struggle to get the bread out. But luckily jar, bread and even me survived this adventure without injuries 😉

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