Galettes de sarrasin recipe (buckwheat pancakes) #BreadBakers

 

I love pancakes and am very excited indeed about all the pancake recipes coming out of this month’s #BreadBakers theme, kindly hosted by Mayuri Patel blogging at Mayuri’s Jikoni. Love the versatility of pancake batter and the many different pancakes the world has to offer, from Austrian Palatschinken to Indian Dosa, from sorghum flour pancakes to these galettes de sarrasin, a buckwheat flour pancake recipe from the North of France.

Galettes de sarrasin
Galettes de sarrasin

This recipe uses 100% buckwheat flour. The buckwheat flavours mingling with the ham, cheese, spinach and eggs are simply divine! For a lighter buckwheat pancake, take a look at my recipe for buckwheat groats pancakes, using a mixture of buckwheat and wheat flour.

Galettes de sarrasin recipe

Prepare the batter the night before baking the pancakes. The galettes de sarrasin are easily assembled and make for a stand-out weekend breakfast!

For the batter

  • 150g buckwheat flour
  • 5g salt
  • 225g milk
  • 115g water
  • 1 large egg
  • Butter for the frying pan

For the filling – per galette

  • 20g cheese, grated (use Comté for a more traditional galette de sarrasin; mature cheddar will also work well)
  • 1 egg
  • 1 thin large slice of good-quality ham
  • A few baby spinach leaves
  • Freshly ground black pepper

How to make galettes de sarrasin

  1. Make the batter in the evening before making the pancakes. In a medium bowl, combine the buckwheat flour with the salt, milk, water and the egg. Whisk thoroughly. The batter should have the consistency of pouring cream.
  2. In the morning, heat a large frying pan (I used a pan 30 cm in diameter) to a medium heat and add about 1 teaspoon of butter to the pan and use a pastry brush to spread it evenly. Don’t be shy about the butter, it ensures the pancake can easily move around.
  3. Pre-heat the grill to a medium heat.
  4. Pour a good ladle of batter into the pan, lift the pan off the heat and swirl to distribute evenly.
  5. Place the pan back on the heat, and when the top is no longer looking wet and runny, flip the pancake.
  6. Place the slice of ham in the centre of the pancake.
  7. Add the egg on top of the ham, ensuring the egg yolk settles in the centre of the pancake.
  8. Scatter over the cheese, add salt and pepper and the baby spinach leaves, keeping the egg yolk centre uncovered.
  9. Fold the 4 edges into the galette, keeping the egg and bits of the filling visible.
  10. Place the pan under the grill to make the cheese melt and to cook the egg to the desired consistency.
  11. Slide off onto a plate and repeat.

If you love the taste of buckwheat and want to bake more with this outstanding flour, take a look at my collection of the best buckwheat bread recipes.

Check out all the pancakes from different parts of the world that my fellow Bread Bakers have baked this month:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers

Austrian Kletzenbrot Recipe

 

My childhood memories of Kletzenbrot, an Austrian Christmas fruit bread, are somewhat limited as I was never a huge fan. The Kletzenbrot (which translates as ‘dried pear bread’) I was typically presented with was always just a little bit too full on for me, too fruit-laden and too overpowering in terms of spices. Kletzenbrot of this kind consists of a fruit-only centre with just a thin layer of dough covering the moist, squidgy mixture. I like a bread with plenty of dough, where the fruit plays an important but supporting role, hence the reason for my dislike! Baking bread at home has allowed me to create my own version of the traditional classic Kletzenbrot recipe. Here is my take on Kletzenbrot, the way I like it.

Kletzenbrot
Kletzenbrot

A variety of fruit is commonly used for making Austrian Kletzenbrot including dried pears, figs, dates and raisins. I’ve always found that the dried pears are a little bit lost in this mix and I wanted their taste to take centre stage. Kletzenbrot should be all about the Kletzen – don’t you agree?

Therefore, this is a Kletzenbrot recipe for purists – chunky bits of dried pear (no other fruit) baked into a lightly spiced rye and wheat dough. Try my version of Kletzenbrot – it’s a lovely fruit bread all year round.

Where to buy Kletzen?

I usually buy Kletzen in a local market in my home town in Austria. These are different from standard dried pears as Kletzen are made from specific old pear varieties which are grown on Austrian farms specifically for drying. These pears have a firm peel and pulp and a high sugar content but are not usually consumed raw. Instead, they are dried with the peel. If you would like to get the real deal but you don’t have access to an Austrian farmers’ market, you can order Kletzen online from this Austrian specialties shop.

Kletzen
Kletzen

Recipe for my Austrian Kletzenbrot

My Kletzenbrot is made with a yeast dough and, although there are quite a few steps involved, you can complete the bread in an afternoon.

If you prefer more fruit in your loaf, you can easily increase the fruit content. Use the same dough quantities but with more fruit (and nuts) to achieve a fruitier loaf.

Kletzenbrot
Kletzenbrot – ready to be sliced

Kletzenbrot ingredients

For the main dough

  • 350g white rye flour
  • 150g strong white wheat bread flour
  • 7g dried yeast
  • 6g salt
  • Spices: 1/2 tsp ground cinnamon, 1/2 tsp ground coriander, 1/2 tsp ground cloves, 1/2 tsp ground anise
  • 325g water (use the water from the fruit and nut mix)

For the dough shell

  • 100g wheat flour
  • 50g rye flour
  • 2g dried yeast
  • A pinch of salt
  • 90g water

For the filling

  • 250g dried pears, chopped into small pieces
  • 50g hazelnuts, cut into halves
  • 40g rum

For brushing

  • 65g water
  • 3g potato starch
  • 3g sugar
Kletzenbrot slice
Kletzenbrot slice

How to make Kletzenbrot

  1. Place the fruit and nuts into a pot, add the rum and enough water to cover the fruit and nut mixture.
  2. Boil up briefly and simmer on a very low heat for 45 minutes.
  3. Strain and keep the liquid so you can use the fruity water for the dough.
  4. Prepare the main dough using the flours, yeast, salt, ground spices and the fruity water. Add more water to make up the required quantity if you don’t have enough sieved water.
  5. Knead for about 10 minutes, then add the fruit and nut mix until evenly distributed.
  6. Place the main dough into a large bowl, cover and leave to rest for about 1 1/2 hours at room temperature.
  7. In the meantime, prepare the dough for the outer layer (see ingredients for the dough shell) by combining the flours, yeast, salt and water.
  8. Knead for 10 minutes, then place the dough into a small bowl and leave to rest for about 1 1/2 hours at room temperature.
  9. Go back to the main dough once risen, punch down and divide the dough into two equal parts.
  10. Shape each part into a flattish oval loaf and place them on two baking trays lined with baking paper.
  11. Take the dough you prepared for the outer layer of the loaf. This is going to be the outside hull which is going to be used to avoid the fruit from burning. Divide into two equal parts and, with a rolling pin, roll out the dough to about 3 mm in thickness. Roll out with a view to wrap the two fruit loaves you prepared, then gently cover the loaves. The dough shell doesn’t need to cover the fruit dough at the bottom, simply tuck in the outer layer so it doesn’t peel off during the bake. Finally, make sure the outer and inner dough parts are well connected.
  12. Use a fork to make a decorative pattern on each of the loaves.
  13. Rest for 30 minutes and preheat the oven to 190°C in the meantime.
  14. Brush the loaves with water and bake at 190°C for 10 minutes. Turn down the heat to 170°C and bake for a further 25 minutes. Cover the loaves with tin foil in case they brown too quickly.
  15. Just before you take the loaves out of the oven, prepare the mixture for brushing by bringing the water, potato starch and sugar to the boil. Watch carefully and take it off the heat as soon as it has gelatinised.
  16. Brush on the mixture when the loaf is still hot.
  17. Cool on a wire rack.
  18. Serve with butter, it’s delicious!