The spicy flavour of grounded caraway, fennel and coriander seeds in combination with the tasty Schabzigerklee (Trigonella caerulea) makes it hard to resist these rye flatbreads. They taste very (!) similar to the Tyrolean flatbread named Vinschgauer. But while traditional Vinschgauer are made with sourdough, these variant is made with an rye-buttermilk-poolish instead. It is a recipe well suited for the advanced beginner. Someone, who did not started the adventure of rising an own sourdough, but is not afraid of sticky rye dough. How sticky the dough will be can be regulated by amount of added buttermilk. The more buttermilk is added, the more stickier the dough will. But a plus of buttermilk makes the flatbreads more moist, too, so it is worth the hassle with a sticky dough anyway! And the dough will be sticky in any case – just as prewarning! But with some flour on hands and counter top the dough can be handled very well!
The third recipe for my rye bread tribology for the “Schwarzmarkt” is a recipe for Vinschgerl. It is similar to the one I posted back in 2012 but I changed a bit the handling and so I decided to post this one, too. The first thing I changed is the fact that I form the rolls in two batches. The first one after 30 min, the second one after 55 min. So the second batch can proof while the first one is proofing. This makes the time management more easy! The second change is that I learned to steam rye breads with a bit of delay. This improves the “crack-forming” in the crust and yields better looking breads :-).
The flavour of this rolls is perfect for all lovers of spiced bread: With fennel, caraway seeds, coriander and the characteristic “Schabzingerklee” their flavour is delicious and incomparable.
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…
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!