Tag: german bread

Rye Sourdough

This morning I was up at 4.30 a.m. baking. Not because I had to, but because I’d had an early night and solid sleep and I felt rested and ready to tackle an experiment that had been on my mind for a while.

I usually bake my sourdough in a dutch oven, with a heavy ceramic lid. Apparently that helps the bread to rise. But how much of a difference does it make? I was curious.

Yesterday I prepared a rye sourdough with sunflower seeds. When I woke early this morning it had risen to a beautiful, bubbly, silky oval that was ready to go into the oven. So I seperated the dough into two exact halves and baked one inside the pot, the other one just on a tray with a bowl of water in the oven for added moisture. The difference was astonishing! Both rose nicely, but the oven spring on the cermaix pot baked loaf was around double than that in the tray baked loaf.

Both have a unique taste and texture, depending on preference I’d say both were a success. The tray baked loaf is more dense, with a crunchy crust. The pot raised loaf also came out with a beautiful crust but it is lighter. Can you guess which is which?

Ingredients for rye sourdough:

  • Sourdough starter
  • Rye flour
  • Bread flour
  • Sunflower seeds
  • Salt

Engadiner biscuits

History

The Engadiner biscuit originated in the Engadin region of Switzerland, a long high Alpine valley region in the eastern Swiss Alps located in the canton of Graub√ľnden. This biscuit is traditionally baked in the “Advent” time in Germany and Switzerland, the darkest time of year leading up to Christmas.

I grew up on these goodies. My Grandma perfected the original recipe by adding a little more butter and nuts, which gives the biscuit a shortbread character.

Ingredients

All ingredients used at Bread Crumbs Bakery are demeter organic quality. We use no articicial flabours and additives, so you can rest assured that what you are eating won’t harm you.

Engadiner ingredients:

  • Wheat flour
  • Butter
  • Brown sugar
  • Hazelnuts
  • Raisins
  • Eggs

Want to know more? You can download the brochure here or contact us directly for more information.

Rye Apple Nut Loaf

A Cosy Winter Bread

Winter is apple season. Where I grew up, we used to huddle around the fire at night and roast apples with nuts, to be served after a hearty meal. I tried to capture this beautiful memory in my latest loaf, rye with apple and nuts. A true winter loaf that will go really nicely with butter and honey, or a mild cheese!

Ingredients

The ingredients are:

  • Organic rye flour
  • Organic wheat flour
  • Yeast
  • Salt
  • Apple cider vinegar
  • Sourdough starter
  • Walnuts
  • Almonds
  • Grated apples
  • Oats

Carrot Walnut Spelt Loaf

This bread is based on my favourite flour to use, spelt. An ancient and slightly temperamental grain, spelt has largely avoided tampering with throughout the ages, which means we still get to enjoy the slightly nutty taste without nasty additives. I added walnuts and grated carrot to this particular loaf to keep it moist and slightly sweet – a winning combination!

Here are the ingredients:

  • Organic, unbleached spelt flour
  • Water
  • Yeast
  • Apple cider vinegar
  • A pinch of salt
  • Grated carrot
  • Walnuts

This bread is easy to enjoy with either sweet or savoury toppings, or even just on its own! Toasting it results in crunchy walnut, which brings out the nutty flavour even more. You can order this bread (it freezes well), or buy at on market days at my stand. Enjoy!

Plain Sourdough

A deliciously soft, light bread made following ancient methods. Nothing but pure ingredients.

Ingredient list:

  • Unbleached organic flour
  • Sourdough starter
  • Salt
  • Water

Add your choice of linseed, sunflower seeds or other nuts and seeds for a healthy crunch!

Potato Rosemary Sourdough

A beautiful, light blend of of a traditional sourdough with a touch of rosemary and potato. This bread is absolutely delicious on its own, dunked in olive oil or topped with creamy goat’s cheese.

Ingredient list:

  • Your choice of flour
  • Sourdough starter
  • Salt
  • Fresh rosemary
  • Potatoes
  • Water