Tag Archives: whole grain

January 23rd, 2014

Spelt Poppy Seed Cookies

Category Cake & Pastry Tags: Poppy seeds, Spelt, wheat free, whole grain 13 Responses

Sometimes I need a little bit of sweet in the afternoon to refill my energy reserve. Especially on long workdays I have the longing for a cookie to accompany my cup of coffee to overcome my afternoon slump. And I like it most when the little treat in my lunchbox is then a homemade sweet, preferable made with whole grain.

This week I bake cookies with whole spelt flour and grounded poppy seeds, an idea I had in my mind since I baked the Mohnkipferln. Using whole cane sugar adds a delicious caramel note to the cookies while pinch of salt make the taste nicely round. A great cookie for a little break!

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May 6th, 2013

Three Grains Bread

Category Bread, hand kneaded, Overnight Tags: Hand kneaded, only with yeast, Rye, Spelt, Über-Nacht, Wheat, whole grain 20 Responses

I like a hearty whole grain bread. Like this one. It is a really mild one, perfect for persons who do not like sour breads. It is a bread without sourdough but with a very long and cold fermentation, which is only shortly disturbed every now and then when the dough is stretched and folded. Even the loaves proofs in the fridge, too.

Due to slow fermentation the bread developes a incredible taste. The sweetness of the freshly milled flour is clearly recognizable, combined with the nutty undertones of whole grains and the complex notes due to the fermentation. The long rest let the flour absorb more water then normally and so I could add more water to the dough. This makes the crumb moist.

It is a bread, which in its simple way of preparing is perfect for beginners who are still a little bit scarred of sourdough. It requires not much more then a good deal of patient, because you need two days until you can pull it out from the oven. But then your patient will be rewarded…

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October 13th, 2012

Spicy buns

Category Rolls Tags: Cardamom, Cinnamon, Cranberries, Lievito madre, Raisins, whole grain 4 Responses

I love to eats raisin buns. The boy friend has a reverse opinion on the topic of “dried grapes”. He tends to mention “murdered grapes” then and suggest to eat them better fresh instead of drying them.

And so there are seldom raisin breads, or raisin buns or apple cake with raisin and I bake most of the time goods we enjoy both. But sometimes I get a craving for raisins.

And that happened to me when I saw the beautiful spicy buns on farine. Sweet rolls with a lot of wholewheat, raisins and cranberries, seasoned with a mixture of cinnamon, cardamom and anise. I had to bake these rolls immediately. I added a little bit of my Lievito Madre to the dough to add some deepness of flavour and decreased the amount of yeast accordingly. My dough contains also a little bit more raisins, just to prevent myself of storing the remaining 20g of raisins somewhere in my little kitchen.

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February 5th, 2012

Almond Honey Crescents

Category Cake & Pastry, Rolls Tags: Almonds, Honey, Sourdough, whole grain 8 Responses

At the moment I stay often very long in the lab to finish the missing Experiments of my thesis. Around late afternoon/ early evening I often get hungry when lunchtime was already 5 hours ago. And when I am hungry and tired I am lacking motivation and concentration. That’s not good if I plan to work another two hours!

To prevent this I baked some wholewheat almond-honey crescents for the coming week. The original Idea is from “Das große GU Vollwert-Kochbuch” but I changed the recipe so much in the last years that you can not recognize the original recipe anymore. I use more liquid and less yeast, I removed the soybean flour from the recipe and added a sourdough. The filling contains less butter, cinnamon and eggs but additional cacao and a pinch of salt.

I like the result very much: Delicious, filling with enough honey to give me a little more power. The long days in lab can come, I’m prepared now!

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February 4th, 2011

Simple Wheatbread

Category Bread Tags: only with yeast, Poolish, whole grain 26 Responses

I like the caraway seed bread I baked last week very much. So I decided to use a similar Bread basing on Martins Technique. I added a poolish to the recipe to create a more aromatic bread.

I am thrilled about both the dough and the bread. The dough is easy to handle and has a nice oven spring, the resulting bread has fine aromatic taste and a very soft fluffy crumb under a crispy crust. It is a good bread for beginners in bread baking because you do not need a lot of equipment. Continue reading →

January 20th, 2011

Whole Wheat Sandwichbread

Category Bread Tags: Poolish, Sourdough, whole grain 10 Responses

I liked to eat some soft Whole Wheat bread similar to the yoghurt honey bread which I like very much. But on the other hand I baked this bread often in the last month, so I wanted to try some new recipe.

My plans were: 100% Whole wheat, moist and and soft. And with a complex taste.

So I prepared a whole wheat sourdough and a whole wheat poolish and used a water roux to add a little bit more moisture.

To achive a good gluten development I do a one hour Autolysis and then knead for a long time because a good developed gluten network is the key to a regular crumb with small pores. 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 →

December 22nd, 2010

Fruitbread

Category Bread, Bread Baking Day Tags: Almonds, Apple, Apricot, Nuts, Raisins, whole grain 13 Responses

I planned to bake “Kletzenbrot” this year. Kletzenbrot is named after the Kletzen which are added to the dough and this Kletzen are dried pears. But then I remembered that I have to big glasses filled with dried apples in the pantry because this autumn I dried a lot of the apples we harvest. (I mentioned before that we harvest lots and lots of apples this year, didn’t I?)

So I decided to use some of this dried apples in the bread instead of dried pears. And so I call it Fruit bread and not Kletzenbrot. The dough I used is a simple bread dough with sourdough. The sweet of this bread comes from the added fruits and nuts. It tastes most delicious cut in very thin slices and spread with some butter. It is my favorite bread for breakfast at the moment and it keeps fresh for a long time because of the fruits and the sourdough.

This fruit bread is my post for the last Bread Baking Day of 2010, which theme is “Bread with dried Fruits”. Continue reading →

June 16th, 2010

Rustic Whole Wheat Bread

Category Bread Tags: Pâte fermentée, Sourdough, whole grain 23 Responses

At the moment I am completely in love with bread with mixed preferments. And because I long for a simple whole wheat bread I decided to bake a bread with a whole wheat sourdough and with Pâte fermentée which I prepared with white flour.

I placed the dough seam side down in the breadform so when I placed the loaf in the oven the seam side was up, so the bread crust cracked open in an irregular pattern. That looks pretty and I don’t have to slash.

I send this recipe to Susans weekly Yeastspotting.

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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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