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.
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.
The very first suggestion I got for the post series “regional bread” was East Frisian Black Bread. As I already wrote a recipe for the magazine “Ö” I needed another variant – and decided to create a new recipe using sun flower seeds and coarse rye in a soaker. A bigger batch of sugar beet syrup makes the crumb darker and adds a subtle sweetness to the sour flavour notes from the sourdough.
It is a very aromatic black bread, and the soaker helps to create a moist crumb. Cut in slices and wrapped in paper I took it with me to the food swap “Schwarzmarkt” in cologne. A attentive reader maybe already noticed that I used the food swap to bake a big batch of different rye breads. It was a good opportunity to bake a lot of rye breads without suffering from my sensibility to rye. and to provide you, my dear reader, a new batch of rye recipes. This is for me another advantage of this great Swap.
I’m totally thrilled about all the little jewels I meet in range of my “regional bread” series. From Annette I got describtion of the Bread Onjeschwedde, which is a raisin bread speciality of Rheydt – a part of Mönchengladbach. It is baked with the loaves touching each other a methode which keeps the bread very soft and moist. Before baking it is slashed with a curved long cut and some small cuts on the sides. The so called “Rheydter Flower”.
The name “onjeschwedde” means literally “not sweated” and means that the bread is made with “green” flour – freshly milled flour of newly harvest grains. This flour contains more moisture then a ripened flour which looses the moisture – it sweats! As it was just harvest time, so I called my local mill and ask. And indeed they promised me fresh flour for September.
The second special thing about this bread is that it is made with a huge amount of rye – 40% to be precise. It is the first sweet bread I met with this high amount rye! And so I used sourdough as preferment, which adds a deepness to its aroma, rounded by a faint cinnamon flavour. Sweetness comes from a bit of sugar and currants. The taste is something special, a sweet bread but with its very own, distinct flavour. A great bread which needs nothing more then a bit of butter!
It makes me always happy to get my hands into flour and I enjoy it very much when I have the opportunity to bake more then one kind of bread. This weekend I baked busily as I wanted to have a selection of bread for the “Schwarzmarkt” – the non-commercial food swap market which took place today. I prepared breads with different seeds, breads with oats and whole grain breads.
The whole grain bread is moist as I added some butter and a hot soaker to the dough. And a long, cold proof and the whole grain variant of my sweet starter build a complex flavour and the oven spring is very good and the slashes opend in a nice way. To archive slashes which open nicely and form nice “ears”, these things has proved themselves: a sharp nice (of course), cutting in a shallow angle and a slash in slight crescent shape.