Tag Archives: Sesame

September 1st, 2012

Burger buns

Category Rolls Tags: lactose free, Sesame, Sourdough 11 Responses

A happy bubbling sourdough greeted me in my summer warm kitchen when I came home from work two weeks ago. In the morning I had refreshed the sourdough because I promised to bring sourdough for a colleague.

When I was standing in the kitchen, thinking about what to cook for dinner, I looked at the sourdough and rembered that we had frozen some burger patties for the boyfriend when we made burgers the last time. And in the fridge I had tofu, perfect for my vegetarian burgers. And here was the sourdough, ready to bake some burger buns.

Until the boyfriend came home from work one hour later, the dough for the buns was already rising. And two hours later we sat in the kitchen and enjoyed our burgers.

I’m very happy with this recipe. The buns had a very thin crust, a terrific soft crumb and such a nice complex taste due to the sourdough! Continue reading →

May 12th, 2012

Cloverleaf rolls

Category Overnight, Rolls Tags: only with yeast, Poolish, Poppy seeds, Sesame, Über-Nacht 10 Responses

I neglected the Blog a little bit in the last months. But I passed the defence of my Ph.d. thesis successfully last Monday so I have time for blogging once again.

We (some other freshly made “Dr.”s and me) had a party to celebrate this event. I volunteered to take care of the bread and tested two new overnight recipes for the party: cloverleaf rolls and burger buns. The Burger buns are made with very little yeast and proofed overnight at room temperature while the cloverleaf rolls proofed in the fridge. I only had to bake the rolls the next morning.

The cloverleaf rolls are a little eye catcher for a buffet. One of the “leaves” of the cloverleaf is dipped in sesame, one of the them is dipped in poppy seeds and one stayed plain. It is my miniature variation of the German “Brötchensonne”.

They taste very good, too, with a complex flavour due to poolish and the long and cold proofing.

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March 31st, 2012

Seed bread with Amaranth and Polenta

Category Bread Tags: Amarant, flaxseeds, Hand kneaded, Polenta, Poppy seeds, Seeds, Sesame, Sourdough 6 Responses

It’s time for another bread recipe after I posted so much sweet stuff in the last week. This Seed-Bread contains besides roasted poppy seeds, sesame and flaxseeds also amaranth seeds and polenta, which gave a nice aromatic taste to the bread. Amaranth is a good source for essential amino acids which are missing in wheat and corn and contains a lot of iron, magnesium, phosphorus, copper, and manganese. Its a very healthy “pseudo grain” and I try to involve it more often in our cooking.

The dough is prepared similar to the recipe of the sourdough bread with roasted oats. The gluten network is developed with folding the dough. No need for a food processor for preparing this bread.

The hot soaker I prepared with the polenta and the seeds adds moisture to the crumb and the bread stays fresh really long. But if you do not need two loaves of 1.2 kg each, it would be a good idea to half the recipe.

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February 15th, 2012

Sesame sun

Category Bread, hand kneaded Tags: Sesame, Sourdough 11 Responses

It’s time for a proof of life. I survived the last week but worked more than even I imagined. It was the first time in my life that I worked non stop for 15 hours and 45 minutes in the lab. But now I try to work less in the lab and write more at my thesis. The time is running now…

And so I baked once more a bread which I can proof in the fridge. Its easier to squeeze baking bread in my writing routine if I have not to spend so much time on the loaf each day.

This bread contains only one kind of seeds: Sesame. I used white sesame and some of the black sesame an Asian friend gave to me. It’s not so easy to find black sesame in German supermarkets.

The taste of black sesame seems to be similar to the white variation. I like it because it gave the bread crumb light and dark speckles. And of course I liked it because I like sesame.

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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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July 18th, 2011

Light Sourdoughbread with roasted grains and seeds

Category Bread Tags: flaxseeds, Pâte fermentée, Poppy seeds, Sesame, Sourdough 18 Responses

It seems like I would spent each wake moment in the lab. I try not to spent the nights there, but I start very early in the morning and at the moment I work very often one day of the weekend, too. There is a silver line on the horizon, promising that I will finish the missing experiments very soon and that we can resubmit our paper in near future. For me this means although a well deserved vacation!

Due to the enormous amount of work I have less time for Blogging. I still bake bread, take pictures and write down new recipes, but to put everything together as a post is not so easy at the moment.

When baking at the moment I use recipes that need not so much time each day. My favourites are those recipes that requires proofing over night.

This light sourdough bread is such a recipe. It taste very nutty because of roasted rolled grains and seeds, it is very fluffy and soft and it has a deep complex taste due to the two preferments and the long, cold proof.

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June 13th, 2011

Breakfast rolls

Category Rolls Tags: only with yeast, Poolish, Poppy seeds, Sesame 13 Responses

I like Martins simple “overnight dough” Method very much. In the last month I modified it a little bit so it fits more to my taste. I added a poolish to add more aroma to the bread and folded the dough three times to improve the crumb structure. I used this modified version first time for the simple wheat bread and my mum varied this recipe in the last month – baking it with different flours and seeds – and she was always pleased with the success.

For the rolls I stayed with Martins simple Overnight recipe for a long time, but now I wanted to test my poolish variant with the rolls, too.

I planed to bake buttermilks rolls, because buttermilk makes rolls delightful fluffy. But there was nothing but a tiny little bit of buttermilk sitting in the fridge, so I had to fill it up to the amount of liquid needed using some whey.

The resulting rolls are delicious, with a very thin crust and a soft crumb. This is a recipe I will bake again.

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May 9th, 2011

Seeded bread with sourdough a la Hamelmann

Category Bread Tags: Poppy seeds, Seeds, Sesame, Sourdough 14 Responses

When Lutz describes a bread with the words “a new favourite” then I know that I have to try this bread by myself. And a bread with sourdough, whole wheat and seeds is always tempting for me.

And so I did not wait long until I bake this recipe. I made some small changes, like roasting the seeds before soaking them and I made the sourdough with freshly milled wheat. My third change is that I bake the bread a little bit longer, so that I get thick aromatic crust.

The resulting bread is delicious, an easy to handle dough, with a very good ovenspring and a great taste. I can just repeat what Lutz already said: A new favourite! Continue reading →

December 25th, 2010

Christmas tree rolls

Category Rolls, Special Occasions Tags: Christmas, only with yeast, Poppy seeds, Sesame, whole grain, Yoghurt No Responses

For raclett with the family on christmas eve I volunteered to bring some bread. I decided fastly, that I want to bake Sacaduros. But then I feel that I would like to bring something with whole wheat, too. Simple rolls are to boring for Christmas I thought but then I remember something I saw last year on Cindystar: beautiful Christmas tree rolls.

They are not so difficult to make: Rolls in the shape of stars in different sizes are pilled on each other and fixed with a wooden skewer.

Because I do not own big cookie cutters in form of a star I used Bertinets Methode to form Stars. The holes in the middle of this star I filled with small dough balls.

These little Christmas trees are a nice Eye catcher for the Christmas table Continue reading →

November 8th, 2010

Yoghurt Sesame Roll

Category hand kneaded, Overnight, Rolls Tags: only with yeast, Sesame, Über-Nacht, Yoghurt 54 Responses

I like to bake early but on weekends I also like to sleep a little bit longer. During the week I am a early bird but at weekends I like to stay in bed until 8 o’clock or even a little bit longer. To get freshly baked rolls for breakfast I have to think about some tricks. One possibility is to proof the rolls in the fridge. But at weekends my small fridge is often already filled with food we bought for the next week. There is no room left for a tray of rolls.

So I was hooked when I read Martins recipe for Yoghurt Sesame Rolls. The dough is mixed at the evening and ferment overnight at room temperature. Yoghurt, little yeast, long fermentation, that are everything I need to try this recipe.

The rolls are delicious – soft and a little bit tart because of the yoghurt. A simple and fast recipe I can really recommend! Continue reading →