"Can you bake pitas, too?" Kathryn, the owner of A&B Naturals in Bar Harbor, asked me one day. I had never made them, so I said with conviction: "Yes!" At least I knew where I could find a recipe! In "Whole Grain Breads", one of my favorite baking books, Peter Reinhart has a formula for … Continue reading MULTIGRAIN PITAS WITH SOURDOUGH
Category: Sourdough
SONGBIRD & SEA – A BREAD FROM THE COAST OF MAINE
(Hier geht's zur deutschen Version dieses Posts) Every year I'm looking forward to the Kneading Conference, hosted by the Maine Grain Alliance in Skowhegan/Maine. Alas, Covid-19 spoiled our appetite for any large gatherings this summer, and the event was canceled. Instead, following Zorra's invitation to contribute to World Bread Day 2020, I will present an … Continue reading SONGBIRD & SEA – A BREAD FROM THE COAST OF MAINE
KARIN’S FEINBROT – GERMAN EVERYDAY BREAD (Updated)
When I moved to Maine in 2001 - to get even with the guy who had sold me a houseful of furniture, but refused to give me a discount - I knew I would be in big trouble. And I was right! After two days my stomach started complaining, and my brain kept sending "gag" … Continue reading KARIN’S FEINBROT – GERMAN EVERYDAY BREAD (Updated)
NICE-TWICE SUNFLOWER SEED BREAD
The looming deadline of a blog event, hosted by my blogging buddy Anna Antonia, gave me the much needed
kick in theenergy to overcome my dog days’ laziness and write a new post.What to do with stale bread? For me a no-brainer: baguette or brioche leftovers usually end up as bread pudding. But for sourdough or other hearty breads there’s only one option: grind, toast, and re-bake!
My favorite baker in Hamburg, Jochen Gaues, recycles old bread in many of his baked goods (like Sunflower Seed Rolls.)
Unfortunately, his (visually gorgeous) baking book “Brot” is so sloppily edited that only experienced bakers are able to figure out how to work with sparse instructions and missing ingredients.
One of his breads was the inspiration for my Nice-Twice Sunflower Seed Bread.
What makes a dough with a larger amount of old bread (here more than 13%) so special? Not two loaves are the same, because leftovers of several different (and differently seasoned) breads go into my crumb collection.
With the Mockmill I just brought home from the Kneading Conference, I’m finally able to achieve finer and coarser grinds – something my old Nutrimill couldn’t do. (No, I don’t get any goodies from them!)
If you don’t own a mill and your rye meal is drier, you might have to add a little more water to the dough.
I was very curious how my improvised sunflower seed bread would turn out. We were absolutely delighted!
It had an excellent taste – slightly sweetish and hearty, with a thin, crispy crust. One bite – and it was admitted to my “Bread Hall of Fame”.
NICE-TWICE SUNFLOWER SEED BREAD (inspired by Jochen Gaues)
STARTER
40 g rye mother starter (100% hydration)
30 g whole rye flour
50 g whole wheat
80 g water (lukewarm)SOAKER
167 g cracked or coarse ground rye
67 g old bread, ground and toasted
234 g waterFINAL DOUGH
75 g water
200 g starter (all)
2.8 g instant yeast
468 g soaker (all)
83 g whole wheat flour
83 g whole rye flour
9 g salt
35 g sunflower seeds, toastedsunflower seeds, for sprinkling
DAY 1
In small bowl, mix all starter ingredients. Cover, and leave for 8-12 hours at room temperature (overnight).Stir together all soaker ingredients in another small bowl. Cover, and let sit at room temperature overnight.
DAY 2
In mixer bowl, mix all dough ingredients for 6 minutes on low speed (paddle works here better than kneading hook ). Let dough rest for 5 minutes, then mix for 1 more minute. (Dough will be very soft and sticky.)Transfer dough to a greased loaf pan. Smooth surface using wet rubber spatula or wet hands, taking care to fill corners. Sprinkle loaf with sunflower seeds, then, with wet spatula or wet hands, press seeds slightly into dough.
Cover pan with aluminum foil, and let dough rest for 30 – 45 minutes (it will not visibly rise.)
Preheat oven to 450ºF/230ºC (no steaming device necessary.)
Bake bread, with foil, for 15 minutes, remove foil, reduce oven temperature to 425ºF/220ºC, and bake for another 35-40 minutes, until it is golden brown and registers at least 200°F/93ºC on an instant thermometer.
Turn loaf out onto wire rack. Let it cool completely before slicing.
If you have the discipline to wait that long – I usually don’t!
Wieder mal ist es einer von Zorras Blog-Events, der mir mit seiner Deadline den Tritt in den Ansporn dazu gibt, meine sommerliche Faulheit zu überwinden, und einen neuen Post zu schreiben.
“Altbacken”, ausgerichtet von Christine (alias Anna Antonia), sammelt Ideen, was man alles aus alten Brotresten in der Küche zaubern kann.
Während ich misslungene Backversuche von weissem oder süssem Brot durchweg zu Bread Pudding (amerikanischen Brotauflauf) verarbeite, gibt es für Sauerteig- und andere Brotreste von nur eine Möglichkeit: mahlen, rösten und neu verbacken!
Mein Hamburger Lieblingsbäcker, Jochen Gaues, recycelt Altbrot in vielen seiner Backwaren, z.B. in den leckeren Sonnenblumenbrötchen.
Sein Backbuch “Brot” ist zwar optisch ein Genuss, aber leider so schlampig editiert, dass sich nur erfahrene Bäcker einen Reim aus spärlichen Instruktionen und fehlenden Zutaten machen können.
Von einem seiner lückenhaften Rezepte (genervtes Augenrollen!) habe ich mich zu meinem Nice-Twice-Sonnenblumenbrot inspirieren lassen.
Mein Altbrot aus…
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SOURDOUGH 101 – HOW TO TAME WILD YEASTS & KEEP THEM HAPPY
When I moved to Maine 17 years ago, my stomach eagerly adapted to lobster rolls, crab cakes and blueberry pie. But it developed an instantaneous dislike for American bread. The squishy, soft Wonder Bread from the supermarket made me really wonder what was in there - besides additives, enhancers and preservatives. And the so-called "Artisan … Continue reading SOURDOUGH 101 – HOW TO TAME WILD YEASTS & KEEP THEM HAPPY
GERMAN SUNFLOWER SEED SQUARES – HEARTY SOURDOUGH ROLLS WITH RYE & SEEDS
Hier geht's zur deutschen Version dieses Posts Whenever I'm visiting my hometown Hamburg, I check out new bakeries. Two years ago I noticed people lining up in front of Bäckerei Jochen Gaues, in Eppendorf quarter, where my Mom lives around the corner. Taking this as a good omen, I joined the waiting line. The shelves … Continue reading GERMAN SUNFLOWER SEED SQUARES – HEARTY SOURDOUGH ROLLS WITH RYE & SEEDS
SOLAR ECLIPSE BREAD – A CRUSTY SESAME LOAF FOR A RARE EVENT
Hier geht's zur deutschen Version dieses Posts This month Mini Oven challenged fellow Fresh Loafers to create a special bread to commemorate the upcoming total eclipse of the sun. Spurred by astronomic ambitions I began to ponder how to go about this. Just a new bread? Where was the connection to the total eclipse? A … Continue reading SOLAR ECLIPSE BREAD – A CRUSTY SESAME LOAF FOR A RARE EVENT
BREWER’S BREAD WITH SPENT GRAINS
Hier geht's zur deutschen Version dieses PostsWhen I heard about breads made with spent grains - leftovers from beer brewing - I was fascinated.How interesting! But, where on earth, could you come by those mashed grains, unless you worked at a brewery? We have two micro-breweries in Bar Harbor, so I left a message, asking … Continue reading BREWER’S BREAD WITH SPENT GRAINS
ACORN LEVAIN – CHANNELING MY INNER SQUIRREL
Hier geht's zur deutschen Version dieses Posts Last September, William Rubel challenged Facebook group members of "Bread History & Practice" to gather acorns, and use them for bread baking. I was intrigued - the huge European oaks in our neighborhood had produced a bumper crop of acorns this year. Shelling acorns - as easy as … Continue reading ACORN LEVAIN – CHANNELING MY INNER SQUIRREL
FRIESISCHES SCHWARZBROT – A HEARTY RYE FROM THE NORTH SEA COAST
Hier geht's zur deutschen Version dieses Posts When I started baking breads for A&B Naturals, I searched online for some interesting rye breads. A recipe that really intrigued me was made with an intermediate dough, with a batter-like consistency, and just poured into a loaf pan - no shaping involved! At The Fresh Loaf, my … Continue reading FRIESISCHES SCHWARZBROT – A HEARTY RYE FROM THE NORTH SEA COAST