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November 30th, 2013
Monthly Archives: November 2013
November 29th, 2013
Rye Yoghurt Rosebud Rolls
Last weekend I baked once again Overnight rolls, something I do nearly every Sunday, when I don’t want to leave home to get freshly baked rolls for breakfast.
This time I baked rosebud rolls. This rolls are called so because during the oven spring their top will spring open like a little rosebud. To enhance this effect, the rolls can be coated with some butter as well, but it is not necessary and so I did it the more simple way.
The recipe uses some rye flour to make the rolls hearty and yoghurt to add a fresh flavour and some moisture to the crumb. The crust stays a little bit softer then of rolls solely baked with water, but that’s how my love liked his breakfast rolls.
The rolls are perfect for breakfast, with a soft, regular crumb and pairs well with either sweet things like honey or jam or an hearty cheese!
Last weekend I baked once again Overnight rolls, something I do nearly every Sunday, when I don’t want to leave home to get freshly baked rolls for breakfast.
This time I baked rosebud rolls. This rolls are called so because during the oven spring their top will spring open like a little rosebud. To enhance this effect, the rolls can be coated with some butter as well, but it is not necessary and so I did it the more simple way.
The recipe uses some rye flour to make the rolls hearty and yoghurt to add a fresh flavour and some moisture to the crumb. The crust stays a little bit softer then of rolls solely baked with water, but that’s how my love liked his breakfast rolls.
The rolls are perfect for breakfast, with a soft, regular crumb and pairs well with either sweet things like honey or jam or an hearty cheese!
November 23rd, 2013
Rieska
I didn’t know that something like Rieska exists until World Bread Day, but when I saw the entry of Miss Boulette I was hooked.
Rieska is a finnish flatbread and can be baked in different variations. They are baked without yeast or other leavening. This recipe, which stems from Scandi Food is made with mashed potatoes. The potatoes keeps the crump soft and moist, while the flatbread develops a thin crust during baking. Served still warm with a bit of butter this is bread is a real treat!
And because Zorra collects Breads baked after a recipe from the WBD roundup for Bread Baking Day, I send this recipe to her!
And if you want to join my Blogevent for the 5. Blog-Birthday, there is still time until 30. November 2013!
November 19th, 2013
Ready to send
The package with copies of my book just arrived and now I’m sending them already into the wide world! We spent the whole evening with signing (my part) and packing (that was the part of my love, who although organized address labels and post signs).
Tomorrow all books will be send!
And I will now spent some time in the kitchen, baking a cake for my busy package packer’s birthday tomorrow!
And if anyone wants to win this book: You just have to bake your favourite bread and send it to my Blogevent for the 5. Blog Birthday.
November 17th, 2013
Angeschobenes Weizenmischbrot
Category Bread Tags: Backrahmen, Blog-Birthday, Lieblingsbrot, Pâte fermentée, Rye, Sourdough, Wheat 13 Responses
I wished that everyone bake his/her favourite bread for my 5. Blog-Birthday. But as Zorra and Melanie >I had to face the fact that I already blogged about my favourite bread! And to bake it once again seemed a little bit borring to me. And so I decided to do something I was think about for already quite some time: I doubled the amount and baked the bread in the wooden baking frame, similar to the Pumpkin Potatoe Bread I baked for World Bread Day.
Due the isolating capacity of the thick wooden frame and other breads, the loaves develop no crust on its sides, while bottom and top get a thick, aromatic and crisp crust due to the long baking time. The crumb is very soft and light with only small holes, so that the honey will stay on my breakfast bread, too. A perfect every day bread that taste good with sweet spreads and hearty cheese. And due to the different kind of baking it taste really a little bit different to the “normal” bread, the flavour has somehow more depth.
So this is my part for my Blog Event. Whoever wants to submit a bread can do so until 30th November! Readers without blog can participate, too! All informations about the Blogevent you can find here. Continue reading
November 10th, 2013
“Hefe und mehr”– Das Buch zum Blog
Jetzt ist es so weit.
Jetzt kann ich den Schleier lüften und von dem Projekt erzählen, dass ich pünktlich zum 5. Blog-Geburtstag fertig gestellt habe! Seit anderthalb Jahren habe ich an einem Buch gearbeitet, in dem ich einen ausführlichen Theorieteil zusammen mit meinen liebsten Rezepte der vergangen fünf Jahre zusammengestellt habe. Und es erscheint diese Woche bei Books on Demand (BoD).
Angefangen hatte alles damit, dass meine Mutter mich bat, die schönsten Rezepte für sie als Buch zusammenzustellen, da die Blattsammlung an ausgedruckten Rezepten in ihrer Küche langsam überhandnahm. Und so begann ich zu überlegen, wie ich ihren Wunsch umsetzen sollte. Der erste Plan war, einfach alle Lieblingsrezepte mit ein paar kurzen Vorbemerkungen zusammenzustellen. Die erste Rezept-Auswahl war schnell getroffen, genau wie die Entscheidung, das Ganze als Book on Demand zu veröffentlichen.
Doch die kurzen Vorbemerkungen wurden immer länger und ich immer unzufriedener. Denn ohne Grundlagen und einiger Einblicke in das Brotbacken mochte ich das Buch nicht veröffentlichen. Eine andere Struktur musste her. Aber welche?
November 9th, 2013
Baumstriezel
Category Cake & Pastry, Special Occasions Tags: Butter, Cake, Karamell, only with yeast, Zucker 21 Responses
Some recipes are so time consuming that they were only made for big events. The Baumstriezel is one of these recipes, something my Transylvanian ancestors would have bake for weddings and christenings. And maybe for a 5th Blog birthday as well?
A traditional Baumstriezel is baked over red hot coal wrapped around a big piece of wood, rotating the cake until the sugar starts to caramelize. Even nowadays it is made rather seldom and so I’m always exited when I could get a piece.
So it seemed the perfect recipe to celebrate the fifth birthday of “Hefe und mehr”. But how to make such a cake without open fire in the kitchen (when setting the kitchen on fire was no opportunity)? I decided wrap the dough around a wooden rolling pin and to use the overhead grilling function of my oven for baking. That means that I had to stay in front of my oven all the time during baking. Every minute I turned the rolling pin a little bit until the sugar caramelized at all sides.
It was quite time consuming but it worked out perfectly. And so I could enjoy some sweet Baumstriezel to honour my Blog Birthday (with ongoing Blogevent).
November 9th, 2013
5 Years“Hefe und mehr”– Blog-Event and a Sneak Preview
It is time to celebrate! My “Baby” turns five today! Because I missed the blog birthday last year, this year it was marked red in my calendar!
Five years! Did I expect to be still blogging when I started “Hefe und mehr” 5 years ago? I don’t know but times keeps flying. When I look back I see that I baked 147 different Breads, 85 rolls and 108 different cakes, cookies and pastry. Not to mention 57 other recipes which fit in neither of the other categories. In the beginning I baked mostly recipes I found in books and other blogs, but soon I started creating my own recipes. And when I look back I realize how much I learned about baking and taking photos in the last years. The most exiting thing that happened until now was the Adventskalender I wrote for the Kaufmann-Verlag!
To celebrate the blog birthday I decided to start a small Blogevent! The theme is simple: Bake your favourite bread until 30. November 2013 and blog about it. No post from the archive, please! If you all ready posted your favourite bread, bake it again (maybe with some twist) and write a new post about it. Readers without blog are very welcome, too: I need the picture from the bread and the source (book, website, whatever) from you. For Participants with a postal Adresse in the European Union or Swiss I will give away 1x Adventskalender and 2x a Breadbakingbook (that’s the sneak)!
November 4th, 2013
Pumpkin Cinnamon Swirl Bread
I have a weakness for cinnamon. It does not matter in which way cinnamon is included ínto a yeast dough – kanelfläta, cinnamon waffles or cinnamon rolls – I love them all!
And so I was hooked when I saw a Pumpkin Cinnamon Swirl Bread for the first time. I kept thinking about a recipe for some time. At the beginning I planned to use the dough of my Pumpkin Sandwich Bread but then decided that this dough would be to soft. And so I came up with a new recipe at the end, with Pâte Fermentée and butternut pumpkin puree and a swirl made of sugar, cinnamon and a little bit flour. The flour in the filling helps to keep the layers of the swirl together. With the same thought in my mind I decided to brushed the dough with water instead of molten butter to stick the filling to the dough.
The bread turned out as great as I hopede: a soft, fluffy crumb, a soft crust and the great taste of cinnamon and pumpkin – I love it!