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Archive for the ‘Brot’ Category

Roggenvollkorn ohne Hefe

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Bäcker Süpke, in his blog, reported about whole-grain breads as interpreted by Baking academy in Weinheim. As he mentioned that this loaf was made without commercial yeast and had a singularly dense crumb, I quickly went through the cupboard to see if I had the ingredients, which are rye meal, rye meal and rye meal. My supply of rye grains was good for 1,5kg of rye bread.

The result is a moist loaf that is sliced thin to release its strong flavor and aroma. Very good. Will post translated recipe ASAP.


Written by theinversecook

21 May 2010 at 21:15

A sandwich day

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German Type 550 flour performs okay-ish when baking French or Italian bread using a cool dough that ferments over a couple of hours with little yeast, strengthening it by giving it folds. But the relationship between flour and water fizzles when making sandwich breads like toast- or Pullman loaves These doughs need to stand tall, undergo a relatively warm fermentation period and are mixed at high speed. I added a little gluten to help the dough rise quite a bit over the top of my baking frame. Gluten absorbs flavor, I am reluctant to add it, but it makes sense to me here, as dense slices of sandwich breads are no fun. If using American flour, adding gluten is not necessary and I believe most varieties of strong white flour in the UK also give super results.

I like my sandwich with spicy pastes or spreads. The chickpea flavor of the one I’ve used here is very good in combination with turkey and a couple of cucumber slices. You could add tahini and garlic to the chickpea spread to make hummus and congratulate the people behind the biggest serving of hummus ever made.

Sandwich bread

Sponge (= biga)

  • 70g strong white flour
  • 42g cold water
  • 1g fresh yeast

Mix together, knead briefly and let stand covered at cool room temperature for 12-16 hours. It shoud look very inflated.


  • Sponge
  • 280g strong white flour
  • 180g warm water
  • 8g butter, softened
  • 8g sea salt
  • 5g powdered gluten
  • 4g fresh yeast
  • 4g sugar
  • 0.5g malt

Mix on highest speed for 4-5 minutes or until the dough comes away from the sides of the bowl.
Let rise for 45 minutes, then shape into a sandwich loaf and prove for 45-60 minutes.
Bake at 230°C for 10 minutes, then reduce heat to 210°C and bake for further 30-35 minutes until brown on top.


Chickpea sandwich spread

  • 100g dried chickpeas, soaked overnight in water
  • 1/2 tsp cumin
  • 1/4 tsp cardamom seeds
  • pinch of powdered chile
  • 1/4 tsp salt
  • pepper to taste
  • 1 tbsp olive oil
  • 3 or 4 dried tomatoes, soaked overnight in water
  • 5-10 tbsp water

Cook the chickpeas for about 60-90 minutes until soft. Roast the cumin and cardamom in a pan and as it starts to release aromas, grind the two spices in a mortar. Blitz everything on the ingredient list together except the dried tomatoes, chop those. If necessary, put through a sieve; chickpeas can be quite tough even cooked. Season with additional salt and pepper. Add the tomatoes to the finished smooth paste.

Written by theinversecook

14 May 2010 at 16:11

De lüttje Ollenborger (Updated 13 May 2010)

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This “small Oldenburger” (pdf recipe from “Bäko”) is meant to be a 4.5kg (9 lbs) loaf baked in dessert-cake-tins. I’ve scaled the 10kg recipe down to 700g making it a 1,4kg loaf which I baked in a high bread tin. I wrapped it in plastic after it had cooled completely so the crust turns soft and not hard after a while.

The inclusion of very coarse rye and an old-bread-soaker make it a strongly flavored rye-based bread with pronounced acidity.

Recipe in English:

De lüttje Ollenborger (‘The small one from Oldenburg’)

Rye meal sourdough

  • 350g very coarse rye meal
  • 350g warm water
  • 35g mature rye sourdough, hydration 100%


  • all of the rye meal sourdough
  • 140g medium rye meal
  • 110g whole-wheat flour
  • 100g whole-rye flour
  • 7g malt
  • 15g sea salt
  • 3,5g fresh yeast
  • 70g stale rye bread, cut into 1cm pieces
  • 280g warm water

Soak the stale bread in the warm water until soft, about 2 hours. Next, combine all other ingredients.

Mix on slow speed for 20 minutes. The dough will be wet first and gradually firm up a little.
Let rest for 1 hour.
Mix on slow speed for additional 5 minutes.
Bake at 250°C for 15 minutes, then reduce heat to 210°C and bake for furhter 60-80 minutes.


Written by theinversecook

4 May 2010 at 17:08

Cheese rolls

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A Saturday night “kinda thing”, if you ask me – flavored white rolls with cheese. Of course using my favorite formula for baguette dough, which has a levain added to it. It makes the dough come alive and produce bread of the highest caliber. If I only could get my shaping skills under control…


Cheese rolls (makes 4 a 120g)

  • 250g strong white flour
  • 50g white leaven, hydration: 100%
  • 175g warm water
  • 2.5g fresh yeast
  • 5g sea salt
  • 125g cheese, cut into 1cm-cubes (Emmentaler or a similar firm yellowish cheese, I’ve used a cheese sold here as “Bergkäse” (“mountain cheese”)
  • 1/2 tsp sweet paprika
  • 1/2 tsp cumin
  • 1/3 tsp cayenne pepper

Mix to a smooth dough without the cheese, then add the cheese and fold in. Prove for 60 minutes, then cut into four pieces and shape oblong. Prove for 60-90 minutes until light. Bake at 240°C for 10 minutes, then reduce heat to 220°C and bake for further 7-10 minutes.

Written by theinversecook

24 April 2010 at 22:09

Mein Haferbatzen

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Bread recipes are puzzles. The image of the finished loaf leads to an avalanche of possible ingredients, techniques and ideas. Why is it, that my thinking is off so often? When venturing into creating new recipes, the breads are quite different to how they were intended.

“Oh, but I already added quite a bit of very coarse meal. Still, the texture is too fine.”
“In the book this recipe read like Dick & Jane, but the outcome is sensational.”
“In the book this recipe looked very imposing and elegant, yet it’s a doorstopper.”
“Hm. I stretched and folded twice and used a wet dough. Still, this baguette does not have an open crumb like I had hoped.”
“What the…!! These baguette rolls were made in less than 2 hours and they are exceptional.”

However in this case, I am very happy, not only because this loaf tastes good but because it came out according to plan. “Batzen” is a German word for “big chunk”, pronounced something like “budsen”.

Mein Haferbatzen

Rye meal sourdough

  • 135 medium rye meal
  • 135g warm water
  • 5g mature rye sourdough, hydration: 100%

Mix and let stand covered for 16-24 hours at room temperature.


  • 100g very coarse rye meal or cracked rye
  • 50g rolled oats
  • 9g sea salt
  • 200g hot tap water

Mix and let stand covered for at least 6 hours.


  • Rye meal sourdough
  • Soaker
  • 200g whole-rye flour
  • 65g strong white flour
  • 75g-125g warm water to make a sticky dough
  • 6g sugar beet syrup
  • 4g fresh yeast
  • soft (porridge) rolled oats for coating the loaf

Mix to a soft and sticky dough at slow speed for 10 minutes. Prove for 45 minutes, then mix again on slow speed for 5 minutes.

Sprinkle the dough with the soft oats, wet your hands and take dough out of the dough and let it drop into the baking frame or bread tin. If you want to make a free-standing loaf, make it a firm dough, otherwise it spreads too much. Sprinkle additional soft oats on top.

Bake at 260°C for 5 minutes, then reduce heat to 200°C and bake for further 65-75 minutes. Let cool completely and give it a rest for about 12 hours before cutting into it.


Written by theinversecook

24 April 2010 at 01:16