Tag Archives: Coconut oil

May 26th, 2019

Pause Bread

Category Bread, Weeknight baking  Tags: , , , , , , ,   54 Responses

Pausenbrot[3] Last weekend, a reader asked if I had an idea for baking a bread on a busy week night. She had a clear idea of what ingredients she would like in her bread: white flour plus a tiny bit of whole grain mixed with a lot of seeds. And I had a very clear idea on how to make a bread out of this.

As the she needed a bread which ferments over a whole night and day, I decided to make a straight dough. The long fermentation yields enough flavour. And I decided to add the seeds without soaking, too. But before anyone is now worried about the bread going dry: I added enough water for the seeds to soak during fermenting without withdrawing to much from the dough.

I used the recipe directly on this very busy weekend. Normally I would postpone baking to a calmer day, but so it worked like a charm. A great bread for busy days!

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February 8th, 2019

Potato Rolls with Pumpkin Seeds

Category hand kneaded, Overnight, Rolls  Tags: , , , ,   20 Responses

Kartoffelbrtchen-mit-Krbiskernen-23And sometimes a new recipe starts like this:

When filling the dried potato flour into a container I was left with a leftover that would not fit in. So what to do?

I opted for putting it in my dough bowl and started to build a recipe around it. As it was already late that evening, it was clear that I would do my favourite variant of rolls: Overnight rolls.

As I’m still testing coconut oil in baking, I used it here, too. But if you prefer butter, replacing the coconut oil with butter is possible, too!

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November 23rd, 2018

Dinkelchen

Category Bread  Tags: , , , , ,   6 Responses

Dinkelchen (2)[3]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.

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