Posts Tagged ‘home made’

Classic German Chocolate Cream Gateau

Classic Chocolate Gateau 

Back in the 80-ties an aunty made cakes – big cakes and she made a chocolate gateau as well. A simple chocolate sponge with a chocolate cream. This cake is typical German, not too rich on ingredients, simple to make and just chocolate. 

This cake is inspired by these kind of simple gateau’s I know from the 80-ties, just yummy and I made it in the morning, ready for tea time in the afternoon.

Here some tips for making this cake.

  • If you have time, prepare the sponge, the short pastry layer and the cream the day before you build the cake together.
  • For decoration you can use any chocolate pieces or any other kind of decoration. I kept it simple and just dresses some cream roses on each piece.
  • You can add some flavor to the syrup like some coffee or some alcohol, Irish liquor or rum fit well.
Classic Chocolate Gateau

Sponge cake as it came out of the oven. 

Classic Chocolate Gateau

The shortbread layer before baking.

Classic Chocolate Gateau

the sponge cut in 3 layers.

Classic Chocolate Gateau

The cake with the bottom shortbread layer, the jam and the first sponge layer.

Classic Chocolate Gateau

the cake with the second sponge layer.

Classic Chocolate Gateau

The layers of the cake. If you make more cream you can make the cream layers thicker.

Classic Chocolate Gateau

The cake cut open to show the layers.

 

Classic German Chocolate Cream Gateau

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Serves: 16

This is a traditional chocolate cake as you can find it nearly at any party, at least in the 80ties this was the case. It is simple and easy to make and has a nice chocolate flavour.
Ingredients
For the Sponge:
  • 8 medium free range eggs
  • 200 g sugar
  • some vanilla extract
  • 130 g flour, best high grade, but all purpose flour is fine as well
  • 130 g cornstarch
  • 20 g baking powder
  • 40 g cacao powder
For the Cream
  • 200 g dark chocolate
  • 200 g milk chocolate
  • 800 g cream
For the Sugar Syrup
  • 50 g sugar
  • 50 g water
For the short bread layer
  • 100 g flour
  • 50 g butter
  • 25 g sugar
Others:
  • Some jam, apricot, cherry or the flavor you like.
  • Some chocolate for decoration or any other decoration you like.
Instructions
For the Sponge:
  1. Preheat your oven to 175C / 350 F, top and bottom heat.
  2. Separate the eggs and beat the whites until they are stiff.
  3. Beat the yolks with the sugar and vanilla for 5-8 minutes until it is a thick creamy mass.
  4. In a separate bowl sift the flour, starch, cacao and baking powder.
  5. Add the egg white to the yolk and mix carefully. Add the flour mixture and incorporate slightly, so it is just mixed. Be careful, do not over mix. I always do this by hand not with the machine.
  6. Use a 26cm pan with baking paper and fill in the dough. bake for 30-40 minutes.
  7. Let rest in the pan for 20 minutes before taking out and let cool down on a rack.
  8. If you prepare a day before, wrap in cling wrap once cooled down.
For the short bread
  1. Mix the ingredients until smooth, best with your hand.
  2. Roll out to a 26cm circle.
  3. bake at 175 degree for about 10 minutes until the edges turn slightly brown.
  4. You can prepare this while the sponge is baking and then bake after the sponge is ready.
For the cream:
  1. Bring the cream to a boil.
  2. Put the chocolate in small pieces in a bowl and pour the hot cream over it.
  3. I use a hand blender to ensure the chocolate melts properly and is mixed well.
  4. Cover with some wrap and let cool down. Place in the fridge for minimum 6 hours, best over night.
For the Syrup:
  1. Place water and sugar in a sauce pan and let boil for 1-2 minutes.
  2. Set aside and let cool down.
Build the cake together.
  1. Cut the sponge cake twice so you have 3 equal thick layers.
  2. Beat the chocolate cream in a mixer until it becomes nice creamy and thick. Do not over mix. Put some cream aside for decoration.
  3. Place the shortbread on a cake board and spread the jam on top of it.
  4. Soak the top layer of the sponge from both sides with ⅓ of the syrup. Place with the cut side on the jam.
  5. spread ⅓ of the cream on top of the cake and place the next sponge layer on top of it.
  6. Soak this layer with syrup and repeat with the cream and the top layer.
  7. Take care the layers are centered over each other, or use a cake from to place them over each other.
  8. Spread the rest of the cream over the cake, beginning with the sides.
  9. Place the cake in the fridge and let it cool.
  10. Now you can decorate your cake.
  11. I use a thread to mark 16 pieces on top of the cake, that helps with the decoration.
  12. Let the cake rest in the fridge at least 2 hours before serving.

 

Tiramisu Sponge cake roll

For our Easter tea with friends I made this sponge cake roll. Nothing traditional for Easter but easy to make and a great taste. 

Tiramisu Roll

This roll has 3 components:

The sponge cake, an simple biscuit  cake, rolled up when it comes out of the oven. 

The sponge is soaked with some coffee.

The filling is a mascapone cream with almond flavor.

You can use alcohol like Amaretto or a nut liquor, but as we had some children coming for tea, I made it without alcohol and with decaf coffee.

 The highlight for children were the Amarettini cookies (amaretti biscuits). I got them from the Italian Supermarket.

 Tiramisu Roll 

The cake is baked on a 36×28 cm silicon baking tray. After it comes out of the oven I turned it over on a towel dusted with sugar and rolled up in the towel while hot. You need to let it cool down in the towel and then just before filling unroll it.

Tiramisu Roll

Tiramisu Sponge cake roll

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Serves: 12

This Tiramisu Roll is easy to make and tasty. Tiramisu is an Italian dish, but cake rolls like this one are classic German. They are also common everywhere else I think.
Ingredients
Sponge cake:
  • 6 eggs
  • 170g all purpose flour
  • 100g sugar
  • 1 tbsp baking powder
  • 50g amaretti cookies, crunched in small pieces
soaking:
  • 4 tbsp cold coffee
  • 1 tsp almond essence or 2 tbsp liquor
Cream:
  • 400 g Mascapone cheese
  • 400 g cream
  • Vanilla
  • 30 g sugar
  • 9 g gelatin
  • 2 tsp almond essence or 3 tbsp liquor
  • some cocoa for dusting
  • some amaretti cookies
Instructions
For the Sponge:
  1. Preheat your oven with two sided heat. Do not use convection as it will dry out your sponge.
  2. Separate the egg white and the yolk and whip the white until it forms peaks.
  3. Mix the egg yolk with the sugar and whisk until it is creamy.
  4. Add the egg white and the flour and cookie crumble to the creamy egg and slightly mix it until it is incorporated but not to much.
  5. Spread the dough on a flat baking tray, lined with some baking paper.
  6. Bake at 200C / 430 F for 10 minutes.
  7. While it is baking prepare a clean tea towel on a surface and dust some sugar on top of it.
  8. Once the cake is ready turn it over on the sugar surface and remove the baking paper.
  9. Roll up the hot cake with the towel and let it cool down.
For the Filling:
  1. Whisk the cream until it is thick and creamy.
  2. Bloom the gelatin and heat it so it slightly until it is dissolved.
  3. Whisk the Mascapone with the sugar and the vanilla until it is creamy, add the almond essence or liquor, the gelatin and the cream.
  4. Mix all until it a nice smooth cream.
Filling the roll.
  1. Unroll the cake and drizzle the coffe almond mix on the inside of the cake.
  2. Top the cream on it and spread equally. Leafe some cream over for the outside.
  3. Roll the cake to a roll using the towel and pace on a plate.
  4. spread a thin layer of cream over the roll and dust it with some cocoa powder.
  5. Fill rest of the cream in a piping bag and decorate the roll. Put some cookies as decoration on top.

 

 

 

Easter Hot Cross Buns

Hot Cross Buns

It is an old English Easter tradition – Hot Cross Buns. 

I tried many recipes over the past years and always comes back to this one I found on the Wild Yeast Blog. I changed the recipe slightly and reduced the sugar. 

These buns a fluffy and full of flavor. The spices give them a great taste. And the long resting time at cold temperature helps to develop the flavor of the spices and the fruit.


Hot Cross Buns

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Serves: 12

Traditional Hot Cross Buns with a rich flavor
Ingredients
Sponge:
  • 35 g flour
  • 190 g milk at about 35 degrees C
  • 9 g sugar
  • 7 g instant yeast
Dough:
  • 170 g flour
  • 170 g whole wheat flour
  • 60 g butter, softened
  • 25 g sugar
  • 1 egg
  • 3 g (1/2 t.) salt
  • ½ t. ground allspice
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¼ t. ground ginger
  • 14 g (1 T.) water
  • 114 g dried currants
  • 20 g candied orange peel, finely chopped
  • 20 g candied lemon peel, finely chopped
Piping Paste:
  • 85 g pastry flour
  • 25 g vegetable oil
  • 60 g water
Glaze:
  • 30 g sugar
  • 30 g water
Instructions
  1. For the sponge mix all ingredients until well combined and let rest at room temperature. I let it rest for 2-3 hours, but you can use it already after 45 min.
  2. For the final dough mix the flour, sugar, salt, spices and butter. It is a very dry mixture. Add the eggs and mix well. Add all of the sponge and mix with the hook on your kitchen machine for about 4-5 minutes and check if the dough is soft and a still a bit wet. Add some water if necessary and mix for another 4 minutes. The gluten should be well developed.
  3. Add the fruits and mix until well combined but do not over-mix.
  4. Let the dough rest for some more hours. Fold the dough after each ½ hour.
  5. Divide the dough into 12 pieces of about 70g each and form small balls out of it.
  6. Place them with some space to each other on a baking tray and cover the tray with some plastic wrap. Let them rest again. I put them in the fridge over night. but you can put them on a warm place for about 30-45 min.
  7. Mix the ingredients for the paste and pipe a cross on top of the buns.
  8. Bake for 10 - 15 minutes at 200 C.
  9. In the meantime prepare the glaze by mixing sugar and water.
  10. Brush the glaze on the hot buns directly when they come out of the oven.

 

How to make traditional Elisen Lebkuchen

Traditional Lebkuchen come from a region in Bavaria, the town of Nuernberg. The tradition reaches back to the 12th century where Nuernberg was a major trading center at the crossing of several middle age high ways.

These Lebkuchen are very different to normal ginger bread. They contain ginger but no honey or flour. They are baked on a wafer. I used fresh group spices, as these give more flavor and so come closer to the original. The content of these Lebkuchen are eggs, sugar, a nut mixture and spices.

They need to be beaked at a hot temperature for a short time, just 10-15 minutes and they need to be still soft in the center.

I store them in a tin box and if they get to dry you can add some slices fresh apple to the box, separated from the Lebkuchen by a sheet of baking paper.

How to make traditional Elisen Lebkuchen

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Traditional Lebkuchen like these are a must at each German Christmas tea.
Ingredients
  • 470 g sugar
  • 4 eggs
  • 1 vanilla bean
  • 480 g hazelnuts, half of it ground fine and half coarse
  • 50 g walnuts, ground coarse
  • 200 g citrus peel, glacé
  • 1 tbsp fine chopped fresh ginger
  • peel of one lemon and one orange
  • 2 -4 tbsp rum
Spices
  • cinnamon
  • coriander
  • all spice, pimento
  • mace
  • cloves
  • star anise
  • cardamon
you also need
  • wafers
  • chocolate or icing
Instructions
for the Spices.
  1. Use about the double amount of cinnamon than from each other spice.
  2. In total you need about 2½ to 3 tbslp of spice.
  3. Beat the eggs in a mixer and add all of the sugar and the seeds of one vanilla bean.
  4. beat until it is creamy and doubled in size.
  5. Add all other ingredients and mix well.
  6. Let rest for 24 hours minimum.
  7. Place a bit of the dough on a wafer, lave a 1,5 border on the wafer to allow the Lebkuchen to expand.
  8. Bake at 200C / 395F for about 10 to 15 minutes or until the edges start to brown. They need to keep soft in the middle.
  9. glaze with chocolate or icing while they are hot and let cool down before putting them in a box. Allow one week to develop flavor before serving.

 

Grandma’s Christmas Stollen

Today I made a Christ Stollen or Christmas Stollen. 

This is a traditional Christmas cake in Germany. There are many recipes. What I like about this one is it’s buttery taste and the flavors.

Stollen needs to rest some time before being served. Some say several weeks, but I think some day’s is just fine. You also need to keep in mind that in Germany it is Winter time, cold and in a food storage probably fridge cold.  
Not everywhere you have these kind of cold conditions in the winter time.

I will cut my one in 2-3 day’s because longer I cannot withstand the fine perfume this cake gives off. 


Grandma's Christmas Stollen

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Serves: 24

This is a traditional Christ Stollen recipe from Grandma's recipe book.
Ingredients
  • 1 kg all purpose flour
  • 125 g sugar
  • 1 vanilla bean
  • 330 g almonds slivered
  • 170 g citrus peel
  • 400 g raisins
  • 500 g butter, unsalted
  • 330 g milk
  • ½ wine glass of rum
  • Peel of one fresh lemon
  • 10 g salt
  • 100 g fresh yeast or 37 g instant yeast
  • butter and icing sugar for topping
Instructions
  1. On the evening before making the dough, soak the raisins with the rum.
  2. Make a pre-dough with the yeast, some sugar and some lukewarm milk.
  3. In a big bowl mix all ingredients to a dough and let rest for 12-24 hours.
  4. Half the dough and form a bread out of each half. Flat the dough to a 3cm thik oval.
  5. Fold ⅓ of the oval over the other and shape it nicely.
  6. Bake at 160 C / 320 F (top / bottom heat only !) for about 60 minutes. If it gets too dark cover it a bit.
  7. Once out of the oven brush the Stollen generously with melted butter and sprinkle with icing sugar.
  8. Let the Stollen rest at a cool and dry place for some days before serving it.

 

Gluten free Orange Polenta cake

Sometimes there is not much time to prepare a cake because there are many other things to do.

IMG_4297

This cake is ideal for such a day. it takes just some minutes to combine the ingredients and to bake it.

Sure it needs some time to let the oranges cooling down, but you can prepare that already a day before.
This cake is moist, gluten free and full of flavor .

To make this cake take 3 Oranges and cook them for about 45 min to 1 hour. Just use enough water to cover them. They should be soft.
After they are cooled down cut them in half and take all seeds out, if there are any and then put in your blender.
Blend for some seconds until smooth.

Then add the liquid ingredients and mix again until smooth.

Add Polenta, Almonds and baking powder and mix again.

Fill in a 20cm pan laid out with baking paper and bake at 160C , 320F for 45 minutes.

For the Syrup use the cooking water and add 100g sugar. cook until about half of the water evaporated and you have a smooth syrup.

After the cake baked and cooled down a bit cover the cake with your syrup.

Gluten free Orange Polenta cake

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This is a simple Orange cake recipe.
Ingredients
For the dough
  • - 3 Oranges, whole with skin
  • - water to boil the ornages
  • - 6 eggs
  • - 50 g unsalted melted butter
  • - 110 g polenta
  • - 120 g ground almonds
  • - 100 g sugar
  • - 1 tsp baking powder
  • - Vanilla extract
for the Syrup
  • - cooking water of the oranges
  • - 100 g sugar
Instructions
For the Dough
  1. Preheat your oven to 160C / 320 F.
  2. - boil the whole oranges in the water for about 45 min to 1 hour till they are soft.
  3. - take the oranges out of the water and keep the water aside. Let the oranges cool down and then cut them in half to remove any seeds.
  4. - put Organs in the blender and mix for about 20 seconds.
  5. - add butter, sugar, eggs and mix again until smooth.
  6. - add almonds, polenta and baking powder and mix again.
  7. - lay a 20cm pan out with baking paper and fill the dough in.
  8. - bake for 45 min at 160C / 320F
for the syrup
  1. Add 100 g os sugar to the boiling water and let reduce until you have smooth syrup.
  2. Pour the syrup over the warm cake and allow to soak for some minutes.

 

 

 

 

Fine Chicken Liverpate

A great chicken only pâté

Last week I got fresh chicken liver in a bulk pack and decided to make some liver pâté out of it. I decided to make a smooth pâté with only chicken in it.
I came across several recipes and ended up making my own one based on what I found.
Making pate is sometimes a long and complicated process, but I want to make it easy and quick.

This is what it looks like at the end.

germancooking.net liverpate

Fist I cooked the chicken breast. In most recopies I found it says you need to take legs  and a bit of breast. I took only breast, knowing this is less fat and more dry.

I compensated this with more liquid.

First I poached the breast in whole for about 15-20 minutes. I added some onions and leak to my poaching water, but no salt.

Then I let this cool down and cut it in smaller pieces about 2cm large.
During poaching I measured my spices and mixed them together.

Next I cleaned the liver, pulled out any fat or veins. I added the liver to my blender and mixed it for about 15 seconds until it was smooth and started building bubbles.
Then I added the spices, the poaching water and cream and gave it an initial mix 2-3 seconds before adding 1/3 of the chicken breast. I stared mixing on high speed and added the rest of the breast pieces. After about 30-50 seconds it was all mixed well together and smooth.

Using a blender was the best choice. When you use a food processor you would need to mince the meat first and the cutting would take several minutes. My food processor would never get it that smooth.

I filled the pate in glasses and placed them for 45 minutes at 90C (190F) in the oven using a tray filled with hot water up the 3/4 of the height of the glasses. It is important the pate does not get heated up over 80 C. So you need to have an eye on this.

Once cooled down put the pate in the fridge for at least a day before tasting. But It should rest for 1-2 weeks, if possible, to build up all flavors.

This pate is not very fat and because of that it is not as soft as most other pates, but the taste is great.

Fine Chicken Liverpate

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A smooth liver pâté made from chicken only.
Ingredients
  • 600g chicken breast, organic
  • 400g chicken liver , organic
  • ½ onion
  • some leak
  • 50g double cream
  • 150ml poaching water
Spices per 1kg meat
  • 2.8g curing salt / also called pink salt (or add 2g normal salt to the rest of the salt)
  • 16g salt
  • 2g ground white pepper
  • 0.5g ground ginger
  • 0.5g ground macis
  • 0.3g ground cardamom
  • 2g raw sugar
Instructions
  1. poach the chicken breast with the onion and leak for 20 min in some water, covering the meat.
  2. clean the liver from veins
  3. let the meat cool down and cut in small pieces
  4. Add the liver to the blender and mix for some seconds until smooth and bubbly
  5. Add 150ml of the sifted poaching liquid, the cream and spices and just mix 1-2 seconds
  6. Add ⅓ of the chicken breast pieces and put your blender on full speed. When incorporated add the rest of the meat and mix until well mixed and smooth. This should not take longer than 40-60 seconds.
  7. fill in glasses and close them with a lid. Place a pan with hot water (not boiling) in your oven and place the glasses in there.
  8. heat up the oven to about 90C (190F) and once the water has reached 80C (176F) keep it at that temperature for 45 minutes (1 minute per cm diameter of your glass, my are 4.5 cm)
  9. let cool down and them place in fridge before serving.

 

 

 

Rhubarb cake with custard cream and crumble

Yesterday on the Saturday Market I got some fresh rhubarb and I thought to make a juicy creamy crumbled cake with it.

Rhubarb

There are so many recipes for rhubarb cakes but I want it to be like my grandmas cake. It was not so sweet, and I like the sourness of the rhubarb. But it was creamy as well with a shortbread like crust. And on the top some tasty vanilla crumbles.
Without having my grandmas recipe I had to start making my own one.

And here it is.

rhubarb cake

 

First I washed the rhubarb and cut it in small pieces, and added sugar to it so it get some juice from it. This took about 3 hours

Then I prepared short pastry but added some baking powder to it. This makes it more crisp and not so hard.

short pastry filled baking tin

While this was pre-baking for 8 minutes, I prepared a custard pudding.

I used the juice from the rhubarb and filled it up with some milk to get the right amount of liquid for my custard. Once this was cooled down I added about 100 gr of yogurt a tablespoon of butter and 2 eggs.

After the pastry cooled down a bit the custard came into the tin and the rhubarb on top.

This I topped with some Almond Vanilla crumble.

The result is very satisfying. Next time I will take some less liquid for my custard, so it is more stiff, just a little bit. The recipe below reflects this already.

cake

 

Rhubarb cake

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this is a recipe I redeveloped from mind from one of my grandmas cakes.
Ingredients
For the Fruit filling
  • about 700g fresh rhubarb
  • 50 g sugar
for the short pastry
  • 250 g plain flour
  • 60 g sugar
  • 120 g unsalted butter
  • 1 egg
  • 1½ tsp baking powder
  • salt
for the custard
  • all juice from the rhubarb
  • milk to fill up to 400g in total liquid
  • 35 g custard powder or one package vanilla pudding
  • 2 tbsp sugar
  • 2 eggs
  • 50 g yogurt
  • 2 tbsp unsalted butter
  • vanilla extract
for the crumble
  • 150g plain flour
  • 60 gr ground almonds
  • 2 tsp ground vanilla or 2 vanilla beans
  • 125g butter
  • 100 g sugar
Instructions
Prepare the rhubarb
  1. wash the rhubarb and cut the green top and the white bottom off.
  2. cut in small pieces about ½ cm thick
  3. add sugar and mix well
  4. let rest for some time, about 2-3 hours
Prepare the crust
  1. mix all ingredients in a mixer to a smooth dough.
  2. take a 26cm (10 inch) baking tin and outlay with baking paper
  3. take ⅔ of the dough for the bottom
  4. form a long roll out of the ⅓ of the dough and form the side of the cake out of it.
  5. take a fork and prick the bottom several times
  6. Bake at 175C (347F) for 8-10 minutes. The dough shout rise a bit but should not puff.
For the filling
  1. take all of the rhubarb jiuce and fill up to 400g with milk
  2. heat up 300g of the milk juice mixture
  3. mix the custard powder with the remaining milk-juice and add to the boiling milk.
  4. cook until thick and let cool down
  5. Once cooled down add the yogurt and the eggs. Add some more vanilla flavor if you like.
For the crumble.
  1. add all ingredients to a bowl and mix till combined well and crumble develop.
Now put everything together to the cake.
  1. Take the cooled down crust and add the vanilla cream.
  2. place the drained rhubarb on top
  3. spread the crumble on top of the rhubarb
  4. bake at 175C (347F) for 30 to 40 minutes till the crumble are lightly brown.

 

Pfaelzer Leberwurst – Liver Pate Palatinate style

There are many types of liver pate in Germany. Every region knows it’s own recipe. One of the most popular and most easiest to make is the Pfaelzer Leberwurst, or Palatinate style.

Liver Pate

The main ingredients are pork belly and liver. I prefer chicken liver, but usually you take pork liver as well.
The ratio between meat and liver is 4:1, but you can go up to 3:1, means 1/4 to 1/3 of the meat is liver. Or for 1 kg meat you need 250 to 300 g liver. But before you can measure this out you need to cook the pork belly.

Preparation:
Take the pork belly, and if possible use fat pork belly, and cook with carrots, leak, onions, celery  and some spices, like bay leaves, cloves, marjoram and pepper corns if you like. Do not add salt but enough water to cover the meat.

Cook until the meat falls off the bones.
Cut the skin and any bones or gristle off and place the meat in a bowl. Keep the stock you cooked the meat in, we will need it later.

Now measure the amount of meat you have and specify the amount of liver you need.
For 1kg meat you need 250 to 300 g liver.

Mince all meat and liver using a 2 or 3 mm grinder blade. This will become a very dry mixture once minced.

Now add the spices.

For 1kg mixture you need:
18 – 22g salt , depends on how you like it. Start with 18 and add if you think you need more.
4 g Marjoram
3 g pepper, ground
2 g nutmeg, ground
2 g sugar
1 g cloves, ground

Add the spices to the meat, liver mixture and add some of the stock you cooked the meat in. Take from the top to get as many fat with it as possible and strain it.

Mix well and add from your stock until it became a soft but thick mass.
Fill in glasses and place in a deep baking tray, filled with water. Preserve at 80C /180F in  your oven. For every mm of diameter of your glass it takes 1 minute. A 6cm diameter glass needs an hour.

Let cool down and place then in the fridge for at least 24 hours before tasting.

Quick Sunflower Seed Rolls

Sunflower Seeds Roll

Saturday evening I realized there is no more bread for the Sunday breakfast. My other bread will need until Sunday afternoon, so I new have to find a quick but tasty solution. After some research I found a method that sound to easy to be true and just the right thing when you are in a hurry.

In a larger bowl mix

275 gr rye flour, type 1150
115 g wheat flour T80 or high gluten flour
50 g mature sourdough
5 g yeast (or less if your sourdough is strong on yeast)
270 g water
1 tbsp honey
8 g salt
100 g sunflower seeds roasted in a pan

mix all to a soft dough but do now over knead. Cover with a plastic bag or foil and let rest over night at room temperature.
On the next morning, preheat your oven at 250C / 480F.

Transfer the dough on a floured surface and form an about 8 cm thick roll. Do not knead the dough.

Slice the roll in thumb thick slices and put them on a perforated baking tray.

Let rest for 30 minutes on a warm place.Then put in oven and fume oven with water. Bake for 10 minutes and then reduce to 220C / 430F and bake until brown, about 10-15 minutes.

Bread rolls

 

Quick Sunflower Seed Rolls

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Cook time: 

Total time: 

Some simple and easy to make bread rolls.
Ingredients
  • 275 gr rye flour, type 1150
  • 115 g wheat flour T80 or high gluten flour
  • 50 g mature sourdough
  • 5 g yeast (or less if your sourdough is strong on yeast)
  • 270 g water
  • 1 tbsp honey
  • 8 g salt
  • 100 g sunflower seeds roasted in a pan
Instructions
  1. Mix all ingredients to a soft dough, but do not knead to much
  2. Let rest at room temperature over night
  3. preheat oven to 205C / 480F
  4. Form roll out of the dough and cut into thick slices
  5. Place slices on a baking tray and let them rest for 30 min.
  6. Bake at 250 C 480 F falling temperature for about 20-30 minutes.

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