Tag Archives: Rye

April 12th, 2014

Birthday Bread

Category Bread Tags: Brot couture, Deko, Malz, Rye, Spelt, Wheat No Responses

I baked a decorated loaf once again, this time as part of a present for my boyfriends grandmother (as I told before there is a birthday each week in April). But instead of using my normal recipe and shape I decided to go for something new. And so used another recipe and shaped the bread with a small loaf in the middle, surrounded by a poppy seed covered braid and with a little rose on the seam where the ends of the braid meets.

And because I can not cut into a present, I doubled the recipe and baked a “normal” loaf as well. I cut it when it was just cooled and I was in love with its fine crumb and crunchy crust in a moment. A very delicious bread!

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March 9th, 2014

Country loaf

Category Bread Tags: only with yeast, Pâte fermentée, Rye, Spelt, Über-Nacht, Wheat 44 Responses

Somedays ago I got a mail from a reader, asking me to help her to transform a recipe so she could proof the loaves in the fridge overnight. The main point to keep in mind when you plan to proof a bread in the fridge is that the amount of fresh yeast should be below 1%. The other ingredients can stay the same. And so the recipe was transformed quickly. But my creative juice were just flowing and so I sent her another variation which use a preferment as well. And I liked the recipe so much that I decided to bake it myself, too.

And the bread turned out very well, too: A good ovenspring and a mild aromatic taste due to preferment and the long, cold proof. I’m really happy that Alexandra asked for a recipe!

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February 22nd, 2014

Pain Pavé

Category Bread, hand kneaded, Overnight Tags: Hand kneaded, Rye, Sourdough, Über-Nacht 21 Responses

During our last vacation in france I fell in love with the flat, rustic looking Pain Pavé. Pavé means cobblestone and refers to the flat, rectangular shape of the breads. Most of the time they are cut crosswise or with a rhombical pattern.

My version of the Pavé is made with rye sourdough and a long, cold fermentation in the fridge. That helps, together with the folds of the dough, to develope an open crumb and a deep, complex flavour.

It is a bread which goes very well with a flavourful winter soup or very simple with only some goat brie!

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January 30th, 2014

Oberberger Ärpelbrot

Category Bread, Overnight Tags: Potatoes, Rye, Sourdough, Über-Nacht 56 Responses

In the dialect of the region where I live – the Oberbergische Land – potatoes are called “Ärdäppel” which means earth apple. In a shorter variant it is drawn together to “Ärpel”. And putting some potatoes in a bread dough (which makes it to a Ärpelbrot – Potato bread) was a good idea to all times. In former times this helps to save precious flour (especially in regions where grains do not grow so well like here in the Oberbergische Land), and nowadays we like the effect which potatoes have on the bread, keeping it moist and making the crumb soft and tender.

It is a great bread for all meals, and with the curved slashes it is a beautiful eye catcher as well.

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December 22nd, 2013

Potato Rolls out of the bottle

Category hand kneaded, Overnight, Presents from the kitchen Tags: Geschenke aus der Küche, Hand kneaded, only with yeast, Potatoes, Rye, Über-Nacht 7 Responses

This year you can buy a lot of different bread mixes backed in Weck-Flasks. Even our book stores sells them. When I studied the flasks there I realized that they charge ten Euro for 750g of flour, yeast, salt and some spices or seeds! Really, ten Euro? I mean, ok, the Weck flask would cost something about two Euro. But then there are still 8 Euro left for a little bit of flour.

Home again I grabbed an old juice flask and filled it with layers of wheat flour, rye flour and potatoe flakes. I used the organic instant mashed potatoes from Alnatura which consists only of dry potatoes flakes, salt and spices. Filling the flask took its time, so choosing one with a wide bottle neck would be better! The 500g of flour, potatoe flaks, yeast and salt cost me about 1,20 Euro and the flask was for free. And it is a nice present, even a last minute one, as long as you have the ingredients and a flask/glass with one litre volume at home.

Of course I test-baked the recipe, too! And I was surprised about the potatoey taste of the rolls, and I like their moist crumb and crisp crust very much, too. Maybe I should rethink my “no instant mash potatoe-rule” in favour for easy potato rolls!

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November 29th, 2013

Rye Yoghurt Rosebud Rolls

Category Overnight, Rolls Tags: only with yeast, Rye, Über-Nacht, Yoghurt 35 Responses

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.

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!

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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 →

September 24th, 2013

Federweisser Rolls

Category Rolls Tags: Federweißer, Lievito madre, Rye, Über-Nacht 8 Responses

We like the Federweisser Bread I baked last week very much and so I started directly to think about other recipes. A Breakfast roll was what I was thinking about. And when Nadja encouraged me to think about other recipes, too, I decided to bake rustically looking rolls for sunday morning. Sunday was election day and I always like to go very early to the election office. And so I needed rolls which would proof overnight in the fridge.

After I come home I only had to put the rolls to the preheated oven. They had a great ovenspring due to the combination of yeast from the young wine and Lievito madre. When I pulled them out of the oven, they started to “sing”, with their crust crackling loudly while they cool down. And they hold what they promise: Crisp crust with a light and soft crumb. The perfect breakfast roll for me!

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September 17th, 2013

Federweisser Bread

Category Bread Tags: Einkorn, Federweißer, only with yeast, Rye, Wheat 29 Responses

I can always see what our Neighbour, the wine merchant, sells when I look out from our kitchen window. But I do not have to observe his offerings very closely, because when he got something he knows we would like, he calls when he see us: “Herr and Frau Neighbour, I have something for you!” And so one of first boxes with six flask of this years federweisser was our as soon as it was delivered to him.

When I came home at this day from work I saw this happily fermenting flasks sitting on the kitchen counter. And when I saw them bubbling, an idea popped up in my mind. Before my love could stop me, I had already mixed a poolish out of Federweisser and flour, planning to bake a bread with the yeast of Federweißer as sole rising agent.

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August 31st, 2013

Farmers Bread for Beginners

Category Bread, Bread baking theory Tags: Anfänger, How to do, only with yeast, Pâte fermentée, Rye 133 Responses

How to start baking bread? I remember that I started with searching for a recipe and just simple following the instruction. I can’t tell you anymore which recipe it was (it was before I started blogging) but I knew that it was far away from being perfect. But I already cached the bread baking virus.

Every now and then readers and friends asked me which of my recipes they should use for their first bread. I send Friends and colleagues, which I can provide with sourdough, directly to my favourite wheat and rye bread, which has an easy to handle dough. But giving sourdough to readers is not as easy and so I developed another recipe.

It is made with Pâte Fermentée as preferment. It is a preferment which did not need a lot of care. You mix it, you put it in the fridge, you wait for at least twelve hours. No fussing about the right temperature or the need of using it while on its peak.

The dough is easy to handle and instead of scoring the loaf, you can press it down with the handle of a wooden spoon, which creates the niece pattern on the loaf on top of the pile. But it is a bread which is great for experienced bakers as well. I used it with great success for making loaves decorated with roses for the 90. birthday of my boyfriends grandmother.

And at the end it tastes great, as well. It has a soft, fluffy crumb under a crisp crust. It has a mild aroma with complex flavour profile due to the preferment.

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