Poppy Chia Seed Bread


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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

A deliciously moist, grain-free quick bread with poppy, chia seeds, vanilla yogurt and sweet potato. It works great for breakfast or snacks and a great way to use up leftover sweet potato puree.

  • 160 g Ground poppy seeds
  • 30 g Ground chia seeds
  • 20 g Vanilla whey protein powder
  • 1/2 tsp Sea salt
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 4 Eggs, medium
  • 100 g Sweet potato puree
  • 250 g Vanilla yogurt
  • 2 tbsp Almond slices for topping
  1. Line a standard loaf pan with parchment paper. Preheat the oven to 175C/350F.
  2. Whisk together the ground poppy seeds, chia seeds, vanilla protein powder, sea salt, baking powder and baking soda in a mixing bowl.
  3. In large mixing bowl, beat the eggs until frothy. Stir in the sweet potato puree, and vanilla yogurt until well combined. Add the dry ingredients into the wet one and stir until well combined.
  4. Pour the batter into the prepared loaf pan. Sprinkle the almond slices on the top of the batter. Bake in the center of hot oven for about 55 minutes. Remove from the oven and leave it in the pan to cool for 5 minutes, then turn out onto a cooling rack to cool completely.

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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Multiseed Rye Bread


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This delicious seedy bread recipe, adapted from Brot-Bernd Armbrust
©angiesrecipes
, is an alternative to your usual white bread. It is a firm, dense bread, but with great taste and packed with flavours. It is particularly good served with homemade nut butter, great as a sanwich or with salads. If you enjoy nutritious real bread, you will love this.

Dough

  • 200 ml Water, boiling
  • 50 g Rye flakes or old-fashioned rolled oats
  • 50 g Flaxseed
  • 50 g Sunflower seed
  • 50 g Pumpkin seed

  • 20 g Fresh yeast
  • 300 ml Water, lukewarm
  • 350 g Bread flour
  • 250 g Dark rye flour
  • 20 g Salt
  • 75 g Rye sourdough starter, 100% hydration
  • 50 g Sesame seed for coating
  1. Place rye flakes and seeds in a bowl. Pour in 200 ml boiling water. Stir until well mixed and leave it aside, covered, for 2-3 hours.
  2. Dissolve the fresh yeast with 300ml lukewarm water in the mixing bowl. Add in soaked mixture, flours, salt and rye starter. Stir at slow speed for 5 minutes, then increase the speed and knead for a further 4 minutes.
  3. Transfer the dough onto a floured work surface. Cover with a towel and proof for about 30 minutes. Fold and stretch the dough every 10 minutes.
  4. Divide the dough into two portions and form each into a boule or baton. Brush the loaves with water and coat with sesame seeds. Place them in a baking tray lined with parchment paper. Cover and proof for 30 minutes. Dust the bread with a little flour and slash the top.
  5. At the same time, fill a baking tray with some water and place it at the bottom of the oven. Preheat the oven to 240C/475F. Once the oven has reached the desired temperature, remove the water and place the bread in the middle of the hot oven and baked for 35-40 minutes.

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Gluten Free Coconut Bread


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This is a really delicious quick bread for those who are interested in dairy and gluten-free and low-carbohydrates diets. The bread is moist and light and easy to make. Serve with a drizzle of maple syrup or some homemade mango jam.

  • 240 g Desicated coconut, unsweetened
  • 1 tsp Baking powder
  • 1 Vanilla bean
  • 4 Small eggs, at room temperature
  • 3 Egg whites
  • 30 g Maple syrup
  1. Grind the desicated coconut into flour-like consistency. Slice the vanilla bean in half lengthwise. Scrape the seeds with a spoon or pairing knife.
  2. Line an 8×4-inch loaf pan with parchment paper. Preheat the oven to150C/300F.
  3. Whisk together the coconut flour and baking powder. Beat the eggs, egg whites, vanilla seeds and maple syrup until light and fluffy. Fold in coconut mixture until well combined.
  4. Bake the bread in the middle of hot oven for about 50 minutes until a toothpick inserted in center comes out clean.

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Carrot Rye Bread


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Prepared with a blend of bread and rye flours, honey flavoured carrot juice, freshly grated carrots and rye sourdough and multi-seeds have added more flavour and crunch to this healthy yeast bread that I adapted from Brot-Bernd Armbrust
©angiesrecipes
. It is perfect for brunch or as an afternoon snack.

  • 150 ml Water, boiling
  • 50 g Flaxseed
  • 50 g Sunflower seeds
  • 50 g Pumpkin seeds
  • 250 g Carrots, coarsely grated
  • 350 ml Honey flavoured carrot juice
  • Salt and freshly ground black pepper
  • 50 g Fresh yeast
  • 75 g Rye sourdough, 100% hydration
  • 350 g Bread flour
  • 150 g Dark rye flour
  • 10 g Salt
  1. Place seeds in a bowl and pour in the boiling water. Leave the mixture aside for 2 hours until all the water has been absorbed.
  2. Peel and roughly grate the carrots. Fill a pan with carrot juice, season with a pinch of salt and black pepper, then bring it to a boil. Add in grated carrots and bring it again to a boil. Remove from the heat and allow it to rest for 2 hours.
  3. Strain out the grated carrots through a sieve over a bowl and reserve the juice. Heat up the carrot juice to about 38C/100F. Transfer to a large mixing bowl and dissolove fresh yeast and sourdough with the juice. Add in soaked seeds, bread flour, rye flour and salt. Stir at slow speed for 4 minutes, then increase the speed and mix for a 6 more minutes. At the last minute, stir in grated carrots. Cover with a kitchen towel and rest for 20 minutes at room temperaure.
  4. Grease a large or two smaller loaf pans or line with parchment paper. Scrape the dough into the prepared pan. Cover and rest for another 20 minutes.
  5. Fill a baking tray with some water and place it at the bottom of the oven. Preheat the oven to 230C/450F. Once the oven has reached the desired temperature, remove the water. Place the bread in the middle of the hot oven and lower the temperature to 210C/410F. Bake the bread for 40-45 minutes until golden brown.

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Salt-Free Spelt Bread with Green Tea and Black Rice


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The salt-free, choked with fiber, dense and wonderfully flavoured spelt bread is delicious by itself, or with blue cheese or with soup. You can substitute wholegrain spelt flour with whole wheat flour, forbidden black rice with wild rice if you wish.

Salt-Free Spelt Bread with Green Tea and Black Rice

adapted from Brot-Bernd Armbrust
©angiesrecipes

  • 200 ml Water
  • 2 tsp Green tea leaves
  • 150 g Forbidden black rice
  • 400 ml Water
  • 180 g Apple
  • 42 g Fresh yeast
  • 15 g Sugar
  • 50 ml Raspberry vinegar
  • 50 g Rye flour
  • 200 g Wholegrain spelt flour
  • 100 g Rolled oats

  1. Bring 200 ml water to a boil. Allow it to cool for 5 minutes, then pour over the green tea leaves
    ©angiesrecipes
    , leaving it to brew for 4 minutes. Strain and leave it cool to the room temperature.
  2. Combine the black rice and 400 ml water in a small saucepan. Bring it to a boil, then cook for 40 minutes at low heat until water has been absorbed. If there is still water left in the saucepan, drain in a colander and leave it to cool. Rinse and core the apple. Roughly grate the apple.
  3. Dissolve the fresh yeast with green tea in a mixing bowl, then stir in sugar, grated apple and raspberry vinegar. Now add in wholegrain spelt flour, rye flour, and rolled oats. Mix for 4 minutes at slow speed, then add in cooked black rice. Now increase the speed and continue to mix for 4 more minutes.
  4. Turn out the dough on a floured work surface and leave it, covered with a kitchen towel, for an hour. Fold and shape the dough into a round every 20 minutes. Place the dough in a greased 20cm springform pan. Proof for 30 minutes. Fill a roasting pan with some water and place it at the bottom of oven. Preheat the oven to 180C/350F. Bake the bread in the middle of the hot oven for 55-65 minutes.

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Buckwheat Bread with Pear and Hazelnut


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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

The grain-like buckwheat is not related to wheat, but related to sorrel and rhubarb. It has a nutty flavour, and high nutritional value—-an excellent source of protein, soluble fiber, minerals and despite the confusing name, buckwheat is gluten free.

This buckwheat bread, lightly sweetened with maple syrup, studded with whole hazelnuts, candied ginger, soft dates and fresh pear, is made with a blend of buckwheat and wheat flours, so it’s not gluten-free. The finished dough is rather sticky even though I have used 50 grams more bread flour than the amount the original recipe
©angiesrecipes
has called for.

  • 100 g Buckwheat groats
  • 100 ml Water, boiling
  • 200 g Pear, peeled, cored and diced
  • 50 g Candied ginger, diced
  • 50 g Soft dried dates, diced
  • 20 g Fresh yeast
  • 300 ml Lukewarm water
  • 50 g Maple syrup
  • 100 g Buckwheat flour
  • 350 g Bread flour
  • 100 g Hazelnuts
  • 10 g Salt
  1. Soak buckwheat groats in the boiling water for 2 hours until all the water has been absorbed. Peel, core and dice the pear. Dice the candied ginger and dried dates. Dissolve the yeast in lukewarm water in the mixing bowl of your stand mixer.
  2. Add in maple syrup, soaked buckwheat groats, flours, hazelnuts, and salt. Mix first at slow speed for 4 minutes, then increase the speed and mix for a further 4 minutes. Fold in diced pear, candied ginger, and soft dates. The dough is rather sticky.
  3. Turn it onto a floured work surface and dust the dough with a little flour. Cover with a kitchen towel and rest for 30 minutes at the room temperature. Fold and shape the dough into a round every 10 minutes.
  4. Grease a loaf pan or line with parchment paper. Place the dough into the pan and rest for another 30 minutes. Meanwhile preheat the oven to 210C/410F with a roasting tray filled with water at the bottom of the oven. Bake the bread in the middle rack of hot oven for 45-50 minutes.

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Braided Onion Bread with White Wine and Smoked Bacon


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This is a rustic braided yeast bread (part levain, part commercial yeast) that is filled with a mix of caramelized onions and smoked bacon deglazed with white wine. It’s hearty, packed with flavour, and quite a treat for onion lovers. If you’re a vegetarian, leave out the smoked bacon, it tastes different though equally delicious served with a salad or soup. I have cut the braided loaf into two and baked them in loaf pans, but you can just bake the whole braided loaf on a baking tray lined with parchment paper.

Braided Onion Bread with White Wine and Smoked Bacon

adapted from Brot-Bernd Armbrust
©angiesrecipes

Filling Dough

  • 250 g Onions
  • 150 g Smoked bacon
  • 2 tbsp Sunflower oil
  • 200 ml White wine

  • 25 g Fresh yeast
  • 150 ml Water, lukewarm
  • 50 g Rye sourdough starter
  • 150 ml White wine
  • 400 g Bread flour
  • 100 g Dark rye flour
  • 10 g Salt

  1. Peel and cut the onions into rings. Cut the smoked bacon into small cubes. Heat the oil in a skillet and cook onion rings over medium heat until golden brown, about 8 minutes. Add in diced smoked bacon and white wine. Cook the mixture until the liquid has almost evaporated. Leave it overnight in the fridge.
  2. Dissolve yeast with warm water in the bowl of your stand mixer, then stir in sourdough starter and white wine. Add in flours and salt. Mix for 4 minutes at slow speed, then increase the speed and mix 4 more minutes. Shape into a longish dough. Cover and rest for 30 minutes at room temperature. Prepare two loaf pans and line with baking papers.
  3. Place the dough on a lightly floured work surface roll it out to a 50×35-cm rectangle. Spread the onion mixture lengthwise over 2/3 of the dough. Fold the dough into a three-layer, beginning at the un-filled third. Cut into 3 strips and braid. Slice the braided loaf from the center into half. Pinch ends to seal and tuck under. Place each into a loaf pan. Cover and let rise for 30-45 minutes at room temperature.
  4. Fill a roasting pan with water and place it at the bottom of the oven. Preheat the oven to 230C/450F. Dust the loaves with a little bit flour. Bake the loaves in the center of the hot oven for 35-40 minutes. Remove the roasting pan with water after 15 minutes.

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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Beluga Lentil Bread with Pickled Bell Pepper


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This heart healthy bread recipe, adapted from Brot-Bernd Armbrust
©angiesrecipes
via Küchengötter, creates one really great tasting, rustic loaf. The black lentils pack extra fiber and protein to this moist and dense bread. The bread tastes particularly great topped with thin cold cut.

  • 1/2 bundle Sage
  • 150 g Beluga lentils (or puy lentils)
  • 50 ml Balsamico vinegar
  • 1/2 tsp Sugar
  • 200 ml Water
  • 200 ml Brine of pickled peppers

  • 200 g Pickled bell peppers
  • 15 g Fresh yeast
  • 350 ml Water, lukewarm
  • 50 g Rye sourdough starter
  • 350 g Bread flour
  • 150 g Dark rye flour
  • 10 g Salt
  • 2 tbsp Olive oil
  1. Rinse and dry half of the sage. Pluck and finely cut the sage leaves. Place beluga lentils, balsamico vinegar, sugar, water and brine in a saucepan. Bring it to a boil, about 15-20 minutes. Turn it off and leave it for 8 hours or overnight until the lentils have absorbed most of the liquid.
  2. Diced pickled bell peppers. Dissolve the fresh yeast with lukewarm water in the mixing bowl of your stand mixer. Stir in rye sourdough starter. Add in bread and rye flours, then the salt. Mix at slow speed for 4 minutes, then increase the speed and knead for a 4 further minutes.
  3. Add in cooked lentils together with liquid and chopped pickled bell peppers. Mix at slow speed until well distributed. Cover the dough and leave it at the room temperature for 20 minutes.
  4. Grease a 35-cm loaf pan or line with baking paper. Wash and dry the rest of sage. Scrape the dough into the prepared pan. Top with sage leaves and brush them with the water, so they don’t get burned too quickly. Cover and rest for another 20 minutes.
  5. Fill a roasting pan with some water and place it at the bottom of the oven. Preheat the oven to 250C/480F. Once the oven has reached the desired temperature, remove the roasting pan with water and place the bread on the middle rack. Lower the temperature to 210C/410C. Bake the bread for 30-35 minutes. Remove and brush the bread with olive oil while it is still hot.

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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Weizenbrötchen – German Hard Rolls with Poolish


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These small crisp bread rolls with a crunchy crust and a soft tender crumb, also known as Weizenbrötchen, or Semmel in German, are the classic German hard rolls. They are eaten frequently for breakfast, or with cold cuts as lunch in Germany.
An overnight poolish starter lends a nuttier flavour to bread and the shiny brown crisp crust brought about by the steam created by placing a pot of hot water at the bottom of your oven. You can always freeze them and re-crisp in a 150C/300F oven for 10-12 minutes.

Weizenbrötchen – German Hard Rolls with Poolish

adapted from Plötz Blog

Poolish Dough

  • 100 g Water
  • 100 g Bread flour
  • 0.1 g Fresh yeast

  • 150 g Bread flour
  • 55 g Water
  • 5 g Fresh yeast
  • 5 g Salt
  • 10 g Sugar
  • 3 g Olive oil

  1. Combine together the poolish ingredients in a mixing bowl. Leave it, covered, at room temperature for 16-20 hours.
  2. Mix the starter, bread flour, water and fresh yeast at low speed for 3 minutes, then increase the speed and mix for 5 more minutes. Add in salt, sugar, and olive oil and continue to knead for another 5 minutes until the dough is smooth and elastic.
  3. Transfer the dough to a lightly floured work surface and form into a round ball. Cover with a clean kitchen towel. Set aside for an hour. Stretch and fold the dough after 30 minutes. Knead the dough thoroughly and divide it into 5 large or 8 small portions. Shape each portion into an oval and place them on the parchment paper lined baking tray. Cover and prove for an hour.
  4. Place a roasting tray at the bottom of the oven. Preheat the oven to 230C/450F. Score the rolls and place in the hot oven. Pour 1 cup of hot tap water into the roasting tray. Bake 20-25 minutes until they are nicely golden brown and crisp.

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Poppyseed Wholewheat Bread Ring


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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This delicious poppyseed filling swirled bread ring, prepared with a tangzhong starter via gelatinization of starch in flour, kneaded in a bread machine, makes a great accompaniment to an afternoon tea break or a holiday brunch.

Dough Filling

  • 180 g Tangzhong starter
  • 160 ml Buttermilk, lukewarm
  • 50 g Corn oil
  • 1 Large egg
  • 50 g Raw sugar
  • 7 g Sea salt
  • 220 g Bread flour
  • 250 g Wholewheat flour
  • 10 g Instant dried yeast

  • 100 g Butter, softened
  • 80 g Brown sugar
  • 2 Small eggs
  • 200 g Ground poppy
  • 100 ml Milk
  • 2 tbsp Chopped almonds, optional

  1. Place the dough ingredients in the bread pan in the order given above. Select the “Dough” cycle, and press “Start”.
  2. Cream butter and brown sugar together until well combined. Gradually beat in eggs until blended. Stir in ground poppy and milk until well mixed.
  3. When the “Dough” cycle is finished, transfer the dough onto a lightly floured work surface and knead it briefly. Using a rolling pin, roll out the dough into a 1cm thick rectangle. Evenly spread on the poppy filling. Roll dough up, starting lengthwise to form a Swiss roll. Seal edges well by pinching close and and join the two ends to form a ring.
  4. Place it on a baking tray lined with baking paper. Cut slits 1-inch apart with a scissor or knife. Turn each slice on its side. Cover and let rise in warm place until double in size, about an hour.
    Preheat the oven to 180C/350F. Brush the bread ring with some egg wash and sprinkle the chopped almonds over if using. Bake for about 35 minutes until nicely golden brown.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com