Chocolate and Cranberry Bread


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

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

This bread tastes freaking GOOD fresh right out of the oven. Chocolate and dried cranberries.. a match made in heaven. The kitchen smelled heavenly while this was baking and tasted even better with spread with a little butter. A note on the chocolate, I used 50% dark chocolate flavoured with sea salt, but it doesn’t have to be dark, simply use your favourite chocolate and you will enjoy the bread even more.

Chocolate and Cranberry Bread

adapted from Azelia’s Kitchen

  • 400 g White bread flour
  • 100 g Wholemeal flour
  • 50 g Cocoa powder
  • 10 g Salt
  • 1 g Dried instant yeast
  • 370 ml Lukewarm water
  • 220 g Rye levain, 100% hydration
  • 40 g Olive oil
  • 100 g 50% Lindt dark chocolate with sea salt, chopped
  • 100 g Dried cranberries
  1. In the bowl of your stand mixer, add in the flours, cocoa powder, salt and dried yeast. Make a well in the center, add in water, rye levain, and olive oil. Stir together until you have a smooth dough. Cover and rest for 30 minutes at room temperature.
  2. Turn out the dough onto a lightly floured work surface. Gently knead in the chopped chocolate and dried cranberries. Cover and rest at room temperature for 20 minutes. Lightly knead a few times and cover to rest for a further 20 minutes.
  3. Shape the dough into an oval and place, seam side up, into a floured proofing basket. Cover tightly and proof the dough in the fridge overnight.
  4. Preheat the oven to 220C/430F with an empty baking tray on the floor of your oven to heat up. Pour about 500 ml of hot water into the now hot baking tray. Invert the dough onto the baking tray lined with parchment paper. Score and bake for 45 minutes.

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

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

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

Wholewheat Bread with Walnuts


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

A wholesome, hearty, nutty wholewheat bread that goes wonderfully with a cold meat platter, fruit or cheese plate. Perfect toasted for a nutritious and healthy breakfast too.

Wholewheat Bread with Walnuts

– adapted from Brote für Genießer

  • 200 g Wholewheat flour
  • 80 ml Lukewarm water
  • 20 g Fresh yeast
  • 1 tbsp Sugar
  • 1 Apple, peeled, cored and grated
  • 150 g Sourdough starter, 100% hydration
  • 100 g Whole grain spelt flour
  • 350 g Dark bread flour

  • 10 g Salt
  • 4 tbsp Walnut oil
  • 205 ml Lukewarm water
  • 50 g Honey
  • 20 g Millet
  • 20 g Sesame seeds
  • 20 g Flaxseeds
  • 100 g Walnuts, chopped
  1. In a mixing bowl, add in wholewheat flour and make a well in the center. Crumble the fresh yeast into the well and add in 80 ml water and sugar. Stir together and leave it for 15 minutes.
  2. Peel, core and grate the apple. Add in sourdough starter, grated apple, flours, salt, walnut oil, water, honey, millet, sesame seeds, flaxseeds and chopped walnuts. Stir everything together on low speed until incorporated, then increase the speed and stir until a smooth and soft dough forms. Cover and set aside to proof for an hour.
  3. Gently knead the dough and divide into two portions. Shape one portion into a round and another into a log. Place the round dough, seam side up, into a well-floured proofing basket and another one into a parchment paper lined loaf pan. Dust the surface with flour and cover with a clean towel. Set aside to proof for a further 60 minutes.
  4. Preheat the oven to 220C/430F. Turn the boule out onto a wooden peel dusted with cornmeal. Sprinkle some flour over dough and cut some decorative slashes on the top of bread. Make a long slash lengthwise down the center of top of the loaf in the loaf pan. Bake for about 45 minutes until nicely golden brown.

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

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

Two Tone Chocolate Yeast Loaf


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A soft,tender, lightly sweetened two-toned yeast chocolate bread swirled with a layer of orange chiffon cake. Not only is it DELICIOUS, it looks quite pretty when you serve it. They are excellent when toasted and spread with butter or jam for a satisfying breakfast or afternoon snack.

Alternatively, you can replace the cocoa powder with milk powder (or just flour) to prepare a sweet bread dough, then topped with a disc of chocolate flavoured foam cake.

In October, I was the very LUCKY winner of $40 Amazon gift card from Choc Chip Uru – Go Bake Yourself. Uru is a 17-year-old culinary genius and a serious chocolate fan. Please head over to her space and learn more her baking, her fun undercover stories. The cookie stamp and cupcake decorating set I have bought with the gift card have finally arrived this Saturday. Thank you once again, Uru!

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

  • 200 g Refined spelt flour
  • 160 All purpose flour
  • 40 g Dutch-Processed cocoa powder
  • 7 g Salt
  • 90 g Brown sugar
  • 8 g Instant dried yeast
  • 190 ml Milk, lukewarm
  • 50 g Butter, cut into pieces
  • 1 Large egg, lightly beaten
  • 1 tsp Vanilla extract
  • 1 disc 10-inch Chiffon cake
  1. In a large mixing bowl, combine spelt flour, bread flour, cocoa, salt, brown sugar and the instant dried yeast. Blend well.
  2. Warm the milk and butter in a saucepan to about 40C/100F. Lightly beaten the egg and add warm milk mixture and vanilla extract. Whisk together.
  3. Make a well in the center of flour mixture, pour in the liquid mixture. Stir with a dough hook at slow speed for 1 minute. Increase the speed to the medium and continue to knead until smooth, and the dough leaves from sides of the mixing bowl. Add more flour if necessary.
  4. Turn out the dough and shape into a ball. Lightly grease the mixing bowl and return the dough ball into the bowl, turning to grease all sides. Cover and proof the dough in a warm place for about two hours until it doubles in volume.
  5. Knead the dough a few times on a lightly floured work surface, cover and let rest for 5 minutes. Roll out the dough into a large oval shape and top with the chiffon cake. Roll up like a jelly roll, placing the seam side down into a 33-cm loaf pan.
  6. Butter a piece of plastic wrap and place loosely over the dough. Let rise again until doubled in size, about 1 hour. Preheat oven to 180C/350F and place bread in the center of the oven. Bake for about 40 minutes. Let cool for 10 minutes, then remove from pan and cool on wire rack.

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

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

I’m submitting this to We Should Cocoa – Bread this month, hosted on Chocolate Log Blog and Chocolate Teapot.

Multiseed Bread with Carrot and Yogurt


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

Another daily bread,adapted from Küchen Götter, contains grated carrots, plain yogurt and seeds such as flax seed, quinoa, buckwheat and amaranth, which are all good for you.

  • 380 g Bread flour
  • 150 g Wholegrain spelt flour
  • 1 tbsp Sugar
  • 1 package / 7 g Instant dried yeast
  • 2 tsp Salt
  • 150 g A mix of quinoa, flaxseed, buckwheat and amaranth
  • 1 Medium sized carrot, peeled and grated
  • 70 g Plain yogurt
  • 250 ml Lukewarm water

  1. Whisk together bread flour, spelt flour, sugar, and salt in a mixing bowl. Make a well in the center. Add in seeds, grated carrot, 50 grams of yogurt and water.
  2. Stir at first on low speed until a rough dough begins to form. Increase the speed and beat until the dough is smooth and elastic.
  3. Turn out the dough and shape into a ball. Return it to the mixing bowl. Cover with a kitchen towel leave it in a warm place for an hour or until it’s doubled in size.
  4. On a lightly floured work surface, roll the dough into a rectangular shape and roll it up. Place it into a parchment paper lined loaf pan. Cover again with the towel and set aside in a warm place for 50 minutes to rise.
  5. Preheat the oven to 200C/400F. When the loaf has risen, brush the surface with the rest of yogurt and bake for 50 to 60 minutes until nicely golden brown.

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

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

Black Rice Bread with Peanuts


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

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

A nutty, mild sweet loaf made with a mix of wholegrain spelt and bread flours. Thanks to the black venus rice and roasted peanuts, this light-textured everyday bread is exquisitely nutty, nicely moist, distinctly delicious and makes a nice change from a plain sandwich loaf.

  • 200 g Wholegrain spelt flour
  • 220 Bread flour
  • 8 g Dried yeast
  • 190 ml Milk, lukewarm
  • 40 ml Olive oil
  • 1 Egg
  • 30 g Raw sugar
  • 6 g Sea salt
  • 150 g Cooked black rice
  • 120 g Roasted and unsalted peanuts, roughly chopped
  1. In the bowl of your stand mixer, whisk together the spelt flour, bread flour, and dried yeast. Make a well in the center, add in milk, olive oil, egg, raw sugar and sea salt. Stir at first on low speed until a rough dough begins to form. Increase the speed and beat until the dough is smooth and elastic. Now adjust the speed to low again, add in cooked black rice and chopped peanuts. Stir until they are well-distributed throughout the dough.
  2. Turn out the dough and shape into a ball. Return it to the mixing bowl. Cover with a kitchen towel leave it in a warm place for an hour or until it’s doubled in size. Divide the dough into 3 portions and shape each into a round. You can also divide the dough 12-15 portions and make them into dinner buns.
  3. Place 3 round balls into a parchment paper lined loaf pan. Cover again with the towel and set aside in a warm place for a 50 minutes to rise.
  4. Preheat the oven to 190C/375F. When the loaf has risen, brush the surface with water and bake for 30 minutes until nicely golden brown.

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

Dried Apple Sourdough Bread


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I found this recipe on daheim und unterwegs, and couldn’t resist the temptation to give it a try. With some aromatic homemade dried apples, crunchy peanuts and sunflower seeds, soaked rye berries, this sourdough bread has a hard crust, soft interior and makes a filling and wholesome lunch with a generous helping of salad. For the bread add-ins, don’t limit yourself to just dried apples, peanuts and sunflower seeds. Great alternatives include dried figs, pecans, pumpkins, or dried beet. The original recipe calls for the combo of dried apples, carrots, celery root and hazelnuts.

Soaked Rye Starter Final Dough

  • 200 g Rye berries
  • 4 g Salt
  • 200 ml Water, cold

  • 175 g Bread flour
  • 4 g Fresh yeast
  • 4 g Salt
  • 120 ml Water, at room temperature

  • 225 g Sourdough, 100% hydration
  • 404 g Soaked rye berries
  • 303 Starter
  • 200 g Wholewheat flour
  • 125 g Light rye flour
  • 180 g Bread flour
  • 15 g Fresh yeast
  • 12 g Salt
  • 310 ml Water, at room temperature
  • 200 g Dried apples, cut into smaller pieces
  • 200 g A mix of peanuts and sunflower seeds
  1. Place rye berries, salt, and cold water in a bowl. Set aside on counter overnight.
  2. Mix all the ingredients of starter in a bowl. Cover and set aside for an hour at room temperature. Refrigerate it for 15-24 hours before using.
  3. In the mixing bowl of your stand mixer, place in sourdough, soaked rye berries, starter, flours, fresh yeast, salt and water. Stir until a soft, pliable dough forms. Turn the dough onto a lightly floured work surface. Add in chopped dried apples, and a mix of peanuts and seeds. Knead until all ingredients are well-distributed .
  4. Dust the dough with a little flour and cover it with a clean kitchen towel. Allow it to proof for about 30 minutes. Divide the dough into 2 portions. Shape each into a log and place them into two parchment paper lined loaf pans. Dust lightly again with some flour. Cover and proof for an hour until the dough reaches 90% of the pan.
  5. Place a baking tray at the bottom of oven and preheat to 230C/450F. Place the bread into the hot oven and pour a cup of hot water into the baking tray. Close the door of the oven and bake for 10 minutes. Lower the oven temperature to 190C/375F and continue to bake for 40-50 minutes until nicely golden brown and crusty.

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

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

Overnight Yogurt Sunflower Seed Bread Rolls


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


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

This overnight bread, prepared with a mix of wholewheat and bread flours and 100% yogurt, has a crunchy crust and tender crumb with complex flavour and a beloved delicious sour tang due to the long, slow overnight fermentation.

Overnight Yogurt Sunflower Seed Bread Rolls

adapted from Hefe und mehr

  • 400 g Plain yogurt
  • 3 g Fresh yeast
  • 150 g Wholewheat grain, ground
  • 230 g Bread flour
  • 8-10 g Sea salt
  • Sunflower seeds

  1. Before you go to bed, dissolve fresh yeast with the yogurt in the mixing bowl of your stand mixer, then add in remaining ingredients, except sunflower seeds. Stir first on slow speed until the dough comes together, then increase the speed and knead until it’s smooth. Cover with plastic film and proof overnight or up to 12 hours at the room temperature.
  2. Next morning roll dough on a well-floured work surface to 40 x 40 cm square. Fold each side in to meet in the middle, so you have a 20 x 20 cm square. Cut into 9 pieces. Brush the surface with water and coat with sunflower seeds. Place them on a baking tray lined with parchment paper. Cover with a clean kitchen towel and proof for 60 minutes.
  3. Place a roasting tray at the bottom of the oven and preheat to 250C/500F. Put the bread in the hot oven and pour a cup of boiling water into the roasting tray. Close the oven door and bake for about 20 minutes.

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

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

Bulgur Whole Wheat Bread


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

This is an easy everyday bread made with a mix of coarse bulgur, wholewheat and all purpose flours. The bread has a softer, springy texture and a mellow, slightly sweet taste from nutty bulgur and honey. It is excellent for sandwiches, or toast.

Bulgur, a Middle Eastern staple made from precooked wheat berries, has a wonderful nutty flavour and a lighter texture than cracked wheat made from raw wheat berries.

  • 50 g Bulgur
  • 85 ml Boiling water
  • 390 g Whole wheat flour
  • 200 g All purpose flour
  • 2 tbsp Wheat germ
  • 8 g Table salt
  • 20 g Fresh yeast
  • 420 ml Water, lukewarm
  • 80 g Honey
  • 4 tbsp Olive oil
  1. Place bulgur in a large bowl. Add in the boiling water. Set aside to soak for an hour until tender. Line two loaf pans with parchment paper.
  2. In the bowl of your stand mixer, stir together the flours, wheat germ, and table salt. Crumble the fresh yeast over.
  3. Stir water, honey, and 3 tablespoons of olive oil into the puffed bulgur. Pour the mixture into the dry ingredients. Mix at first at slow speed for 4 minutes or until the dough comes together then increase the speed and stir until the dough has become smooth and elastic, about 5 minutes.
  4. Turn out the dough and shape into a ball. Grease the mixing bowl with a little bit oil. Return the dough to bowl. Cover the bowl with a clean cloth or plastic wrap, and let dough rise for about an hour or until doubled in size. Punch down, and divide the dough into three portions. Round up each portion of dough. Cover them with a kitchen towel and rest for 10 minutes.
  5. Deflate the dough ball. Shape two of them into balls and one into a log. Place two dough balls in the larger pan, and the log into the smaller pan, then brush the tops with olive oil and dust with some whole wheat flour. Cover and let rise 1-2 hours until doubled in volume.
  6. Preheat the oven to 190C/375F. Cut an 1/2 inch deep slash down the length of the loaves. Bake in the center of the hot oven for about 40-50 minutes until nicely brown. Cool in the pans on a rack for 5 minutes. Turn out and cool.

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

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

Mixed Seeds Light Rye Bread


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

Healthy and nutritious, a delicious rye spelt bread adapted from Brot backen-Köstliche Rezepte aus der guten alten Zeit©angiesrecipes, is strewn with a mix of flax, pumpkin and sunflower seeds and bursting with flavour.

  • 380 g Light rye flour
  • 380 g Refined spelt bread flour
  • 20 g Sea salt
  • 20 g Fresh yeast, crumbled
  • 2 tsp Honey
  • 100 ml Lukewarm water
  • 150 g Sourdough starter
  • 400 ml Buttermilk, at room temperature
  • 50 g Pumpkin seeds
  • 50 g Flax seeds
  • 50 g Sunflower seeds
  1. Mix light rye flour, spelt bread flour, and sea salt in a mixing bowl. Make a well in the center, and place the yeast, and honey in the well. Add in lukewarm water and a little flour from the sides of well. Stir the mixture until it resembles thick porridge. Cover with a kitchen towel and leave it aside for 15-20 minutes.
  2. Add in the sourdough and buttermilk. Stir until the dough comes together and pulls away from sides of bowl. Turn it out onto a lightly floured work surface and form the dough into a ball. Dust the ball of dough with some spelt flour and proof, covered with a kitchen towel, for 20 minutes.
  3. Push the pumpkin, flax, sunflower seeds into the dough and knead and knead the dough until the seeds are incorporated.
  4. Divide the dough into two portions and shape each into a round. Place them on a baking tray dusted with flour and proof, covered with a kitchen towel, for another 20 minutes. Preheat the oven to 220C/430F. Cut some decorative slashes on the top of bread.
  5. Bake the bread in the center of the hot oven for 15 minutes then reduce the oven temperature to 180C/350F and bake the bread a further 45 minutes. Remove from the oven and brush with water. Return the bread to the oven and bake for 5 more minutes until nicely golden brown and crusty.

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

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

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

I am sending this to the “Bake Your Own Bread-April” at Girlichef.

Sourdough Olive Bread

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

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

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

This is a slow 3-day bread to make, but definitely worth the time and patience. You just cannot rush a good loaf of bread. If you don’t have a sourdough starter you might just have to make one from scratch or buy one from stores.

Sourdough Olive Bread

inspired by myitaliansmorgasbord and sourdough

Starter

  • 35 g Rye sourdough, 100% hydration
  • 205 ml Water, lukewarm
  • 170 g Bread flour

  • All the starter
  • 380 ml Water
  • 440 g Bread flour
  • 275 g Wholewheat flour
  • 14 g Sea salt
  • 1 tbsp Olive oil
  • 2 tsp Chilli pepper flakes
  • 250 g Olives, pitted and well-drained

  1. Combine all the starter ingredients in a large bowl. Cover and set aside for 12-16 hours.
  2. Stir together the starter and water in a mixing bow. Add in flours and mix at low speed. Cover the dough with a plastic wrap and let sit for 15 minutes.
  3. Add in salt, olive oil and stir well on low speed for 2 minutes. Increase the speed and mix 6-8 minutes more until dough is smooth and pliable.
  4. Turn the dough onto a lightly floured work surface. Knead the drained olives and chilli pepper flakes into the dough.
  5. Cover the dough and let proof at room temperature for 2 and 1/2 hours, folding and stretching the dough at 45 minutes and 90 minutes.
  6. Divide the dough into two portions and shape them into two balls. Cover and let rest for 10 minutes. Form into rounds or batons. Dust the proofing baskets with wholewheat flour and place inn the shaped dough. Dust the tops with wholewheat flour and cover with plastic bag. Place them in the refrigerator and chill 12-18 hours.
  7. Place a roasting tray with water at the bottom of your oven and preheat to 230C/450F. Turn the dough onto the baking trays. Cut some decorative slashes on the top of bread if desired.
  8. Bake for 20 minutes, remove the roasting tray with water, then lower the temperature to 190C/370F and continue to bake for a further 30 minutes until the loaves are golden brown.

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

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