This Farmers bread is the right bread for every one who is looking for a rustic bread for busy weeknights. It uses the same principle like the summer evening bread: boiled sourdouhg. To enhance the sourdough flavour I allowed the rye sourdough to ripen for a long time. This can be troublesome in busy weeks but boiled sourdough has one major advantage: It can be prepared one week in advance. So all you have to do is making it on a not so busy day (maybe at the weekend?) and keep it in the fridge until needed. Then you have a “ready to use” sourdough at hand every day of a week.
In this case it is used for flavour and tiny tangy flavour in this bread which contains about 70% Spelt and 30% rye. Such a rustic bread gain a lot from a tiny amount of bread spice added to the dough. I opted for a small amount which only underlines the complex flavours of the long and cold fermentation. But of course you are free to adjust this amount to your taste: use more for a stronger flavour or leave it away if you do not like it. The mixture can be varied as well. I normally opt for same parts of fennel, caraway and coriander seeds. Continue reading
It is spring – finally! I bath in yellow sunshine and admire the green of leaves and listen to the bees collecting pollen and nectar. And I try to catch this spring feeling a bread. It has the same colour combination of green and yellow. The yellow stems from the high carotenoid content of the kamut flour while pumpkin seeds adds green sprinkles in the crumb. A bit of honey remembers on the busy bees.
To fit the bread in my full weekend schedule (new garden and my bee keeper course is keeping me still busy) I opted for a overnight version with a young sourdough and “quick” poolish. As both preferments do not stand so long I decided to increase the amount of preferment. So all Kamutflour is fermented for a longer time which increases flavour and digestibility.
Baking gluten free bread is not my specialty. But when a reader with a lot of allergies asked for help, I could not do anything but think about a gluten free variant of her favourite recipe. To make recipe development a bit harder, the only grains she can eat are buckwheat and oat. But I had this beautiful package of white buckwheat flour sitting on my counter anyway. The original plan was to use it for Brittonic galette but it would be perfect for the rolls, I was sure of that!
And so I changed my old recipe until it was gluten free. And when the rolls come out of the oven I was so excited. But – like with rye breads – the rolls had to cool completely before cutting to allow the crumb so settle. But when I sliced the first roll, I was satisfied: a rather soft and moist crumb, not so unlike of a good bread with rye. And the taste was delicious: nutty due to buckwheat and oat, sweet due to the fruits and a slight sourness due to the yoghurt. Overall, they are delicious!
I hope, you all enjoyed the splendid Easter weather! Is there anything better then a Breakfast in the sunshine with the family? For our breakfast on Easter Sunday I baked a Spelt Easter Wreath.
To be able to serve a still oven warm wreath, I decided to go for another overnight recipe. And so I used only a bit butter in the dough while the bigger part of the fat stems fro m the cream. Instead of binding water in a hot soaker or water roux, I opted for using yoghurt in order to make the bread baking more relaxed. And I used a pâte fermentée as a preferment, so I could prepare it already three days in advance, if needed. This helps to relax the busy Easter schedule, too.
And so I only had to prepare the dough and form it after 90 minutes fermenting time on saturday evening. The wreath proofed over night and on Easter Sunday all I had to do is placing the dough in the oven. Perfect for a relaxed sunday!
I planned another recipe for this week. But the last roll vanished, before I could take a picture. But luckily I baked a beautiful Kamut Sandwich Bread this week, too!
I find it always fascinating how bright the crumb of whole grain Kamut breads is. And its flavour is always delicious, sweet and nutty. As all ancient grains are a bit trying when it comes to whole grain sandwich breads, I used all tricks I learned in my struggles during the last two years: Vitamin C in form of acerola cherry juice, a bit pf physilium hulls, enzyme active bean flour and eggs help to enhance gluten network and to stabilize the crust. Another key for a stable crumb is the “ten piece methode”. For each bread the dough is formed into ten buns and then place in the baking tin. That helps to create a more even and tender crumb which does not collapse during cutting. It takes a bit more time for forming, but the effort is very well invested!
Having a cold means for me today, that I had to stayed warmly tugged under a blanket on the sofa instead of baking bread in a wood fired oven. To avoid getting to grumpy about that fact I decided to look back on past baking adventures:
For Christmas eve I promised to bring some baguette. And as I felt adventurous I decided to try the Emmer Baguette I was thinking about since I baked the emmer ciabatta last autumn. The white emmer flour which I used lays somewhere between Type 812 and 1050. So it has still a good portion of bran. To enhance the gluten network I opted for enzyme active bean flour – just like I did for the spelt einkorn baguette. And it worked surprisingly well, leaving me with a dough which was easily shaped to a baguette. It hold it shape very well during proofing and had a gorgeous oven spring. The crumb was not as open as I wished for – I guess it is due to the weaker gluten network of emmer compared to wheat or spelt. But the flavour makes us forget about this very fast, as it is at the same time creamy and nutty. So they are a delicious addition to the baguette family on the blog.
It is already middle of January, but I still have two Recipes from christmas waiting. The first one is the recipe for a spelt panettone. Baking panettone or pandoro on the 23. December is already a kind of tradtion here at “Hefe und mehr”. In the weeks before, I take intensivly care of my sweet starter to make it especially fit for the task.
As baking Panettone is already nearly a no brainer. And so I was looking for a new challange. Switching from wheat to spelt is definitly more challenging, as kneading the sensitive spelt to full gluten development needs experience. And it is a good idea to check which sort of spelt you use. Different spelt sorts behave differently as their gluten composition differs. For Example if you use Oberkulmer Rotkorn you need to shorten the kneading time compare to Franckenkorn, which I used here. But with these in mind, baking panettone with spelt works very well. Just keep a close eye on the gluten development.
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!
Most of the time I think that breads with the tag “vegan” are silly. The standard variant of bread means “flour, water and salt” and this is after all so pure and simple vegan that there should be no questions left. But with sweet breads this is a different story. I always try to avoid highly processed replacements like margarine. And so I was fascinated when I read in a description of a organic baker that he uses coconut oil for vegan baking.
Using this fat makes sense as it contains naturally a high amount of saturated fat and so is solid at room temperature. I just wondered if the the slight coconut flavour of the oil would shine trough in the baked good. And to verify this question there was just one option: Baking a bread with coconut oil.
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!