Tag Archives: Poppy seeds

April 24th, 2013

Champions Bread

Category Bread, Bread Baking Day Tags: flaxseeds, oats, Pâte fermentée, Poppy seeds, Rye, Sesame, Sonnenblumenkerne, Sourdough 31 Responses

Cinzia from Cindystar asked us to bake Bread with seeds and flakes for Bread Baking Day. When my mum asked me for a recipe for “Weltmeister-Brot” (Champions Bread) I knew directly that this would be perfect for this theme.

It is not clear, why this bread is called champions bread. Some Bakers from the german island Sylt claim that they invented it, while others connect it with the swabian soccer player Klinsmann, who is a baker by trade. I can only tell you, that I ate both champions bread and rolls first as a child in the 90th during our family holiday in East Frisia.

I saw the champions bread either baked in a tin or formed as a batard, but I like the batard more. But the recipe would work in a tin, too.

I like the bread very much, with its light and soft crumb and a thick, crunchy crust covered with a lot of seeds. That’s a bread I like!

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March 29th, 2013

Multigrain Batards

Category Bread Tags: Amarant, flaxseeds, oats, Poppy seeds, Sesame, Sonnenblumenkerne 24 Responses

In Germany it is a tradition to bring salt and bread as a present when friends or family moved into a new home. The present symbols wealth and luck for the new home.

When Zorra moved her Blog to a new address, my first thought was, that I should bring Bread for her, at least virtually. And then Zorra asked for Bread for a Blogwarming Party at the Bread baking Day. But no salt is needed, because she has still a big stock!

It is always harder for me to decide what kind of bread I should bake when there is a theme with nearly no restrictions. So many breads are possible :-). At the End I decided to go for multigrain batards, which are covered with seeds. A great Bread for any party, delicious on its own, but although great with some butter and fleur de Sel!

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March 23rd, 2013

Poppy Seed Gugelhupf

Category Cake & Pastry Tags: Almonds, Cake, Poppy seeds 5 Responses

A dear friend and favourite colleague doesn’t like poppy seeds. She always tells me that. And then she brings me from her lunch break little pieces of poppy seed cakes to try, because she likes it so much. And tells me about this great recipe for poppy seed rolls, which she could not find in her recipe folder anymore and that she is upset about that. Having this facts in mind, I decided to take a risk when baking her birthday cake.

In the January/ February –Issue of the Magazine “Landlust” I found a recipe for a Poppy seed Gugelhupf and I was very sure that she would like it. The dough contains a lot of eggs and butter, which keeps the cake soft and moist, which is the perfect consistence for a gugelhupf. The cake contains mainly grounded poppy seeds, some almonds and nearly no flour. It is flavoured with grated lemon peel, vanilla and a little pinch of cinnamon. Some lemon juice adds a fresh taste.

The only problem is the tendency of the cake to stick to the pan, even to my non sticking one. So take care to not only grease it very well but although sprinkle the greased pan with some grounded almonds or flour so the cake will come out more easily. But beside this it is a lovely cake which I baked already twice.

And did my friend like the cake? A big “yes” and she is now thinking that she maybe like even poppy seeds 😉

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February 11th, 2013

Spent Grain Bread

Category Bread Tags: Caraway seeds, Fenchel, flaxseeds, Koriandersaat, Poppy seeds, Schabzigerklee, Sesame, Sourdough, Treber 15 Responses

Since I gave my boyfriend a home brewer set as birthday present, we learning how to brew beer. For our first try we used the beer kit that came with the set, which is malt extract with hop extract. Nice for the start, but it reminds us of cooking with packaged mixes. That’s not what we want, we want the real adventure.

And so we started a second try using real malt and hop. After mashing – the break down of the starch to sugar in the malt – we had the spent grains as byproduct. Our recipe mentioned that this spent grains can be fed to chickens or cattle or that it can used for bread baking.

It can be used for baking bread? Pass me the sourdough, sweetheart…

The Spent grain bread has a compact and moist crumb and if I would not know that I added some all-purpose flour, I would thought it is a whole grain bread. It is a hearty loaf with the aroma of sourdough and the spices I used. The spent grains add a nutty taste. It goes very well with some strong cheese.

And what am I doing with the remaining spend grain? It is drying in the oven right now, I want to test milling it into flour…

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August 19th, 2012

Little poppy seed braids

Category hand kneaded, Rolls Tags: Hand kneaded, Lievito madre, Poppy seeds, Spelt 9 Responses

Once again a recipe for rolls – but that is the last new recipe I created during our holidays (and I am already back at work for one week).

I was dreaming of poppy seed rolls, and so I grabbed a bag of poppy seeds in the supermarket. I decided to play a little bit with the dough and made not simple rolls but little braids. They are braided with only one strand, a technique I saw in a TV show some month ago. I just forgot which show it was… But I make photos from each step, to make it easier to understand the technique.

I bake the little poppy seed braids with whole wheat flour and white spelt flour and added some lievito madre for a good oven spring and a complex taste. I have to say, I love my new starter. It adds a nice aroma to bread and it is very convenient that it can be used right out of the fridge. Perfect for baking spontaneously.

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May 12th, 2012

Cloverleaf rolls

Category Overnight, Rolls Tags: only with yeast, Poolish, Poppy seeds, Sesame, Über-Nacht 10 Responses

I neglected the Blog a little bit in the last months. But I passed the defence of my Ph.d. thesis successfully last Monday so I have time for blogging once again.

We (some other freshly made “Dr.”s and me) had a party to celebrate this event. I volunteered to take care of the bread and tested two new overnight recipes for the party: cloverleaf rolls and burger buns. The Burger buns are made with very little yeast and proofed overnight at room temperature while the cloverleaf rolls proofed in the fridge. I only had to bake the rolls the next morning.

The cloverleaf rolls are a little eye catcher for a buffet. One of the “leaves” of the cloverleaf is dipped in sesame, one of the them is dipped in poppy seeds and one stayed plain. It is my miniature variation of the German “Brötchensonne”.

They taste very good, too, with a complex flavour due to poolish and the long and cold proofing.

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March 31st, 2012

Seed bread with Amaranth and Polenta

Category Bread Tags: Amarant, flaxseeds, Hand kneaded, Polenta, Poppy seeds, Seeds, Sesame, Sourdough 6 Responses

It’s time for another bread recipe after I posted so much sweet stuff in the last week. This Seed-Bread contains besides roasted poppy seeds, sesame and flaxseeds also amaranth seeds and polenta, which gave a nice aromatic taste to the bread. Amaranth is a good source for essential amino acids which are missing in wheat and corn and contains a lot of iron, magnesium, phosphorus, copper, and manganese. Its a very healthy “pseudo grain” and I try to involve it more often in our cooking.

The dough is prepared similar to the recipe of the sourdough bread with roasted oats. The gluten network is developed with folding the dough. No need for a food processor for preparing this bread.

The hot soaker I prepared with the polenta and the seeds adds moisture to the crumb and the bread stays fresh really long. But if you do not need two loaves of 1.2 kg each, it would be a good idea to half the recipe.

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July 18th, 2011

Light Sourdoughbread with roasted grains and seeds

Category Bread Tags: flaxseeds, Pâte fermentée, Poppy seeds, Sesame, Sourdough 17 Responses

It seems like I would spent each wake moment in the lab. I try not to spent the nights there, but I start very early in the morning and at the moment I work very often one day of the weekend, too. There is a silver line on the horizon, promising that I will finish the missing experiments very soon and that we can resubmit our paper in near future. For me this means although a well deserved vacation!

Due to the enormous amount of work I have less time for Blogging. I still bake bread, take pictures and write down new recipes, but to put everything together as a post is not so easy at the moment.

When baking at the moment I use recipes that need not so much time each day. My favourites are those recipes that requires proofing over night.

This light sourdough bread is such a recipe. It taste very nutty because of roasted rolled grains and seeds, it is very fluffy and soft and it has a deep complex taste due to the two preferments and the long, cold proof.

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July 7th, 2011

Mohnstriezel

Category Cake & Pastry Tags: lactose free, only with yeast, Pâte fermentée, Poppy seeds 13 Responses

The weekend two weeks ago was very rainy and grey, and after a exhausting week in the lab I was in a really bad mood. But instead of staring out of window and asking myself where the summer has gone I decided to do something that cheers me up. Baking something is always good to brighten me up and it is my favourite cure against stress and and bad moods. To knead a dough, to feel how it develops and becomes soft and silky, to see how the dough slowly rise and to smell how the tempting aromas fill the house when it bakes in the oven relaxes me and make me happy again.

This time I decided to bake a Mohnstriezel (Poppy seed braid). Because the taste of poppy seeds alone in the filling can be overpowering I decided to mix the grounded poppy seeds with semolina pudding which I flavoured with some lemon peel. And because its sometime boring to use always the same form for this kind of bread I did a variation and cut the filled dough halfway in slices and fan them a little bit. This looks very attractive and taste so good!

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June 13th, 2011

Breakfast rolls

Category Rolls Tags: only with yeast, Poolish, Poppy seeds, Sesame 13 Responses

I like Martins simple “overnight dough” Method very much. In the last month I modified it a little bit so it fits more to my taste. I added a poolish to add more aroma to the bread and folded the dough three times to improve the crumb structure. I used this modified version first time for the simple wheat bread and my mum varied this recipe in the last month – baking it with different flours and seeds – and she was always pleased with the success.

For the rolls I stayed with Martins simple Overnight recipe for a long time, but now I wanted to test my poolish variant with the rolls, too.

I planed to bake buttermilks rolls, because buttermilk makes rolls delightful fluffy. But there was nothing but a tiny little bit of buttermilk sitting in the fridge, so I had to fill it up to the amount of liquid needed using some whey.

The resulting rolls are delicious, with a very thin crust and a soft crumb. This is a recipe I will bake again.

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