Morning Bread Rolls

Most of the preparation for these bread rolls is done the night before baking allowing to finish it up in the morning and possibly have the rolls for breakfast. Only tasks left to do is shaping, a little resting and baking. This still takes just under two hours though, so it needs to be prepared by someone who doesn't have to eat for two hours after getting up. ;-) Preparation is also relatively easy: combine everything, mix, shape, bake.

Flower Bud Sourdough

The name for this recipe derives from the bread's shape, there are no actual flower buds in there. A lot of fermentation is going on; there are two kinds of sourdough in the dough: rye as well as in a wheat in a roughly 2:1 relation and there is poolish also. That allows this recipe to have very few ingredients, basically only water, flour and salt. Slightly more effort than usual goes into shaping the bread which makes it look really nice.

Spelt Berry Bread

This is a rye/wheat bread with whole spelt berries. I used spelt berries before but those breads also contained at least a good amount if not all spelt flour. What made this interesting is that there is no spelt flour in the dough, which sometimes gives the bread a little more of a drier taste. This one is basically a rye sourdough.

Wheat Bread with Buttermilk

Still in a busy summer schedule I made this 100% wheat bread that can be made on a single day if you don't use sourdough or have enough around and don't have to start it the previous day. Has some oat flakes and cracked wheat. Most of the breads I make contain at least some, if not all rye flour. The original recipe actually doesn't call for any sourdough, but I decided to replace some of the flour/water with it to make it more interesting.

Seeds and Grains Wheat Bread

Four different seeds and grains constitute for over one third of all dry ingredients in this bread. The flour is predominantly wheat and it's one of the very few breads I have made without sourdough. Due to it's two longer cold proofing cycles it fit perfectly into my schedule with only a few hours spent on baking day. Very good with cheese or prosciutto but also under a nice piece of meatloaf.

Whole Grain Wheat Bread Rolls

I'm a fan of rolls with seeds and grains and also didn't have a lot of time to back so I made these whole grain wheat rolls as they take a lot less preparation time. I picked up a suggestion out of the comments on the original recipe and replaced some of the flour/water with wheat sourdough since I had it around anyways. If you don't want to use sourdough or want to limit the efford even more, just increase flour and water in the main dough by the amounts used in the sourdough and double the amount of yeast.

Wheat Long-Bread

A wheat sourdough bread that could hardly be more basic: Water, flour, salt, that's it. OK, there is 0.1g of yeast in it, too, but since that is roughly 0.02% of the amount of flour I pretend it isn't there. Most of the recipes I made use rye sourdough so I was pleasantly surprised how tasty this bread is. It came out a little bit denser than most breads I have made, but that doesn't effect the pleasure of eating it. One of my favorite breads without seeds or grains.

Not an awesome name for this bread, but then I only translated the name from the original recipe. ;-)

Dark Beer Bread

After massive amounts of seeds and grains in last week's bread, this week is back to the basics. Water, flour, salt and yeast. Well not totally basic, beer is replacing the water in the main dough. This time it's dark beer again, but, different from the dark beer rye sourdough I made before, this one is mainly made from wheat flour, except for the sourdough, which is whole grain rye. Because of the high amount of wheat flour there are several resting periods, making the process a little more envolved timewise, but it's actually pretty easy to make.

Ketex' Multi-Grain Bread

I really felt like making a bread with some kind of seeds and I got lucky and found a recipe from my favorite source, Ketex, that I had apparently previously overlooked. It's a rye sourdough with almost all the grains and seeds I have around. Just what I needed. It's originally called 6-grain, but calls for a few things I can't get, so I replaced it with a 5-grain mix I got at a supermarket some time ago, making the total number of grains used difficult to determine. ;-)

Very nice crust and of course tons of flavor from all those grains and seeds.

Rye Sourdough with Yoghurt

This is a very quick to make rye sourdough (made from rye meal) with 50/50 wheat and rye flour. I made bread with buttermilk and Kefir before but this is my first time yoghurt is used (a substantial amount, almost half of the "liquid" is yoghurt). Since I made this at a week night again I couldn't afford long proofing times; besides the sourdough - which needs to be started the day before - total time for preparation including baking is just under two hours. Most of the rising actually happens while it's baking.