Sometimes questions of readers are timed just perfectly. So when Jasmin asked for a way to reduce yeast amount in my heirloom recipe of Greta-Garbo-Schnitten I told her I would try it right away, as I was planning to bake them for my upcoming birthday anyway. Baking Greta-Garbo-Schnitten has two advantages: They are a delicious favourite of mine and they taste best when baked a week in advance. And the second point goes well together with the fact that my birthday was at the end of a very busy week.
And I adjusted the recipe carefully. Reducing the yeast and adding a bit of sweet starter as preferment. As the recipe contains no big amount of liquid, adding a preferment was tricky. I had to reduce the amount of sour cream. Instead I used a bit of cream fraiche which higher amount of fat balances the reduced over all amount.
The recipe worked like a charm with this adjustments. And it is still one of the most delicious treats in the world!
I love to bake bread for Christmas. And nearly every Christmas I included one loaf with nuts, as nuts are an essential treat on Christmas for me. So, the 2018 Edition of Christmas Bread is made with walnuts, spelt and emmer. It has a crisp crust and soft and fluffy crumb, perfect to go along any Christmas delicious.
The preferments are inspired by a look in the fridge: a bit of left over Pâte Fermentée and a Sweet starter that needed a feeding. They add complex aroma notes to the dough which is nicely underlined by the flavour of buttermilk and nutty tone from the Spelt and Emmer.
And with this recipe, my dear reader, I start my christmas break here in the blog. For new years eve I will be back for the traditional “Best of 2018” post. I whish you merry and peaceful Christmas Days!
During the baking course last weekend one of the participants wished a recipe for a bread which can be baked without much equipment in a caravan. Choosing grains which has to be kneaded only a short time came to our mind directly. And so I suggest a bread with a mixture of emmer and spelt flour in combination with some flax seeds, sunflower seeds and walnuts for an additional flavour boost. This combination makes it although a nourishing snack for long trips. And baking the bread in a bread pan gives it the right form to fit in every bread box.
And as it is the World bread day today, I will send this little fellow on a virtual travel around the world with all the breads that Zorra will collect as each year on her blog!
The most exiting part of my “Time for Bread” baking courses is the part when the participants and I develop together a new bread formula. It is so exiting because we bake it together, too and the result is as new for me as for my participants. And the breads in each course vary from each other. This time there was a bread with a heritage grain, nuts and fruits. To give the emmer whole grain flour enough time to soak we put it completely in the poolish. The nuts and fruit mixture soaks overnight as well so they do not withdraw the water from the dough.
I liked the resulting bread very much. The Emmer has a nutty flavour which underlines very nicely the aroma of the walnuts. Raisins and apricots add a fruit sweetness which is still subtle and goes well together with goat cheese.