Tag Archives: Wheat

January 11th, 2014

Three Grain Burger Buns

Category Rolls  Tags: , , ,   9 Responses

Dreikornburgerbrötchen

I love homemade (vegetarian) Burger. And when really everything – from burger patty to the bun – is made by myself, it did not longer deserve the term “fast food”.

To push this dish to the healthy side, I bake the buns this time with 50% whole grain flour. The whole grain flour is a mixture of self milled spelt, wheat and buckwheat. This is not only healthy but it adds a deep nutty flavour to the buns as well. The only problem when baking with whole grain flour is that they tend to get dense and dry. To prevent this I made a hot soaker with some of whole grain flour and used the rest for autolysis so the bran could absorb as much water as possible.Adding some sourdough starter from the fridge as well as some malt helps to create round flavour.

The buns were great, with a soft and tender crumb, and together with some lentil cauliflower patties and a lot of lettuce and tomatoes they were a delicious dinner. And the leftover buns tasted good as breakfast roll with some honey or marmalade, too!

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November 17th, 2013

Angeschobenes Weizenmischbrot

Category Bread  Tags: , , , , , ,   13 Responses

angeschobenes Weizenmischbrot

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 17th, 2013

Federweisser Bread

Category Bread  Tags: , , , ,   29 Responses

Federweißer Brot

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 2nd, 2013

Brewer Bread with Whey

Category Bread  Tags: , , , , , ,   2 Responses

Brauerbrot mit Molke

There was no bread left in our freezer, the drawer was completly empty, all the bread was eaten! So it rtime to stock it up again! But what should I bake? Looking around in the kitchen I rembered my spent grain flour and decided to bake a brewer bread once again.

It is always amazing how dark the dough turns when I add the spent grain flour. But when you consider that it has a fibre content of 50%, it is not so suprising! To soak the spent grain flour properly, I scalded it together with oat bran and spelt flour in hot whey. The smell of this hot soaker was incredible, malty and flavoursome!

The soaker keeps the bread fresh for a long time, and makes a great, soft crumb. I like the bread very much, it has a deep malty flavour with a hint of nuts – it’s a new favourite!

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July 21st, 2013

Pain de Campagne

Category Bread, Overnight  Tags: , , ,   18 Responses

Pain de Champagne

During hot summer days I prefer light breads. Breads like Baguette or Pain de Campagne bring a reminiscence of french summer days in our life.

For Pain de Campagne, which is although called French country bread, you can find thousand and one recipes and forms. Everyone seems to have his/her own recipe. But most of the breads are made with levain, a wheat based sourdough, and with a small portion of whole rye or whole wheat flour. And so I added some rye flour and levain for my variation of Pain de Campagne, too. A long, cold fermentation phase helps to build a complex flavour.

The bread has a airy crumb with big holes and a dark brown, crunchy crust. A delicious bread that goes very well with some French cheese and a big bowl of salad.

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May 6th, 2013

Three Grains Bread

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

Dreikornling

I like a hearty whole grain bread. Like this one. It is a really mild one, perfect for persons who do not like sour breads. It is a bread without sourdough but with a very long and cold fermentation, which is only shortly disturbed every now and then when the dough is stretched and  folded. Even the loaves proofs in the fridge, too.

Due to slow fermentation the bread developes a incredible taste. The sweetness of the freshly milled flour is clearly recognizable, combined with the nutty undertones of whole grains and the complex notes due to the fermentation. The long rest let the flour absorb more water then normally and so I could add more water to the dough. This makes the crumb moist.

It is a bread, which in its simple way of preparing is perfect for beginners who are still a little bit scarred of sourdough. It requires not much more then a good deal of patient, because you need two days until you can pull it out from the oven. But then your patient will be rewarded…

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April 17th, 2013

Wheat Rye Bread No 2

Category Bread, Bread baking theory  Tags: , , ,   69 Responses

Weizenmischbrot

Three Month ago I baked a bread decorated with a rose for Bread Baking Day. My Mum was very much in love with the decoration and asked me if I could bake such a bread for her birthday breakfast with her colleagues. And of course is her wish my command! And so I baked another decorated bread last weekend, with a beating heart – baking something as a present makes me always nervous.

I changed some points of the process. Last time I realised that I don’t need to knead more flour in the dough to make it firmer for the decoration, so I skipped this step. And yes, with the softer dough it is still possible to form beautiful flowers and leaves. This time I felt more confident and decided to take pictures of the process for a little “how to”.

I changed the recipe of the dough a little bit, too (and yes, even my own recipes are not safe from being changed). I added some more rye flour and sourdough and a little bit of butter which makes the crumb softer. The bread is tasted even more delicious as its precurser, and so the name “Wheat and Rye bread No 2” is a little bit misleading, because for me it is the Number one!

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