Dampfnudeln are a regular Friday lunchtime dish in my grandmother’s kitchen. Bread buns are placed on a bed of apples and steamed on the hub for about 30 minutes. They are incredibly light and delicious and I wanted to share the Dampfnudeln recipe here on …
Tag: Quick bread recipes
If you are new to baking bread, here is a simple recipe for an easy white sandwich bread bloomer, a great recipe for beginners in bread making. This basic white bloomer bread recipe is guaranteed to spark your love for bread baking. Perfect for families with the need for a constant supply of fresh sandwich bread. No need to buy the industrial pre-sliced loaf that comes with added processing aids, emulsifiers or preservatives and is made far too fast with too much yeast. Take note that only four ingredients (flour, water, salt and yeast or natural leaven) are required to make bread.
Why bake at home?
Here are some reasons why you might want to venture into baking your own bread at home.
- You’d like to eat bread based on the four basic bread baking ingredients, knowing exactly what’s in it and allowing it sufficient time to rise with a small amount of yeast
- You want to fill the house with the smell of freshly baked bread – rather than the bin with plastic wrapping
- You’d like to bake homemade bread that’s perfect for sandwiches and toast in the morning
- You want – like my brother in law – to bake the very best vehicle for your PB&J sandwiches
- Or you simply can’t be bothered to go to the store/supermarket for bread
Here is all the equipment you’ll need to make a basic white bread bloomer:
- Large mixing bowl with lid
- Electronic kitchen scales
- Dough scraper
- 1.3kg (3lb) bread loaf tin
- Bread knife
- Wire rack
White Bloomer Bread Recipe
- 750 g strong white wheat flour - get the best strong white wheat flour you can buy preferably organic
- 480 g water tepid
- 7 g dried yeast
- 13 g salt
No need to add sugar or butter or milk or oil as suggested in many recipes - keep it simple
How to make white bloomer bread
- Combine all ingredients in the large mixing bowl and - with your hands - form a rough dough
- With your dough scraper, turn out the rough dough onto a clean working surface and knead by hand for at least 10 minutes until the dough has become elastic and smooth. Have a jug of water next to you when kneading and wet your hands every now and then to keep the dough well hydrated.
- Shape the dough into a ball and place back into the bowl, cover with the lid and leave to rest for about 45 minutes at room temperature. During this time, the dough should grow in volume significantly.
- Punch down the dough and shape into a loaf which fits into the loaf tin well.
- Place into the loaf tin and cover with a plastic bag, leaving room for the dough to rise at the top, so you avoid the dough sticking to the plastic.
- Leave to proof for 1 hour or so until the dough has roughly doubled in size.
- Preheat the oven to 200°C for at least 15 minutes.
- Place the loaf tin (without the plastic bag) in the oven (on a shelf that leaves ample room at the top for the bread's "oven spring").
- Bake for 10 minutes, then turn the heat down to 180°C and bake for another 35 minutes.
- Cool the white bloomer bread loaf on a wire rack.
I love buckwheat flour pancakes for my weekend breakfast, so I decided to add some buckwheat flour into my English breakfast muffin recipe. It works a treat! The buckwheat flavours come through very subtly and the dominance of strong white wheat flour ensures the muffins …
Time to try a new Moroccan recipe! I adore the flavours of Moroccan cooking – harissa and ras el hanout spices, the citrus tang of preserved lemons and wonderfully aromatic sweet and savoury ingredient combinations. When this month’s Bread Bakers theme was announced as ‘peppers’, I decided …
This is a wonderfully easy and delicious recipe I put together for my friend Victoria. Having tasted an exceptional date and walnut bread on a recent trip to the Scottish Highlands, Victoria was looking to replicate this delectable treat at home. It’s always nice to be inspired by food when you’re travelling and even better to recreate it back in your own home.
This easy date and walnut bread recipe uses white wheat flour and wholemeal rye flour. Chopped dates and walnuts are soaked before being added to the dough. The result is a moist, sweet and nutty loaf of bread. Works great with soft cheeses.
If you are baking this date and walnut bread, make sure you take the time to soak the dried dates and walnuts before adding to the dough in order to prevent them taking moisture from the dough itself during the bake.
Date and walnut bread recipe
- 300 g strong white wheat flour
- 200 g wholemeal rye flour
- 7 g dried yeast
- 8 g salt
- 370 g water
- 50 g shelled walnuts chopped into quarters
- 125 g dates chopped into thirds
How to make date and walnut bread
- Place the chopped dates and walnuts into a medium bowl. Add 175g of the water, mix well, then cover the bowl. The fruit and nuts should be covered by the water. Leave overnight or for at least 4 hours.
- Once soaked, strain the fruit and nut mix and set aside. Make sure to keep the strained water for the dough. It'll add extra flavour to the bread.
- Combine the flours, yeast, salt and water (use the strained date and walnut water and add additional water to make up 370g in total) in a bowl. The dough should be quite firm at this stage, although it will be slightly sticky due to the rye content.
- Turn the dough out to your working surface and knead for 10 minutes. Use a dough cutter or two to handle the dough.
- Shape the dough into a ball, place it back into the bowl, cover and rest for 30 minutes. The dough will visibly expand during that time.
- After this 30 minute rest, carefully work the moist date and walnut mix into the dough. This isn't the easiest task but combine it all until the dates and walnuts are evenly distributed. More moisture is being added to the dough here from the soaked fruit and nuts, so it's a very squidgy task.
- Once incorporated, shape the dough into a ball, place it back into the bowl, cover and rest for 1 hour or more until the dough has grown significantly in size.
- Turn out the dough onto a floured surface.
- Use your dough cutter to divide the dough into two even parts.
- With floury hands, shape each part into a neat round loaf. Try to cover the outside of the dough with a thin layer of flour to help with the shaping but try not to fold any additional flour into the dough itself. It'll become much easier to handle once you flour the outside.
- Place the date and walnut loaves on a baking tray covered with baking paper. I usually try to fit both loaves onto one sheet of baking paper. Leave enough space between the loaves and the baking tray edges to allow for expansion.
- Cover with a clean kitchen towel and prove for 1 hour or more. The loaves will almost double in size during this final proof.
- Preheat the oven to 220°C approximately 1/2 hour before baking.
- Score the loaves at the top, a simple cross pattern works well.
- Bake at 220°C for 10 minutes, then turn the temperature down to 200°C for a further 25 - 30 minutes until the loaf has fully baked through (I use my Thermapen to ensure the loaf is at least 95°C in the centre).
- Cool on a wire rack.
- Banneton Proofing Basket with Linen Liner – All natural non-toxic splinter-free authentic Indonesian rattan banneton is used to shape a round boule loaf during the rising process and also to wick excess moisture away from the dough, producing an excellent crust. Use without the liner to get the traditional spiral design or with the liner for a smooth boule. Dimensions: 8-1/2” diameter x 3-1/2” deep (22 x 9 cm).
- 100% Linen Baguette Couche – Shape perfect baguettes, the French way, using this authentic French linen couche during the rising process. Made in France. Dimensions: 16” x 24” (40 x 60 cm).
- Bread Lame Scoring Tool – Create decorative patterns in your baguette or boule using a traditional bread lame dough scoring tool. Made from 100% Stainless Steel. Dimensions: 7” (18 cm) Includes 1 blade.
- Baguette Pan - Finish your baguettes by baking them on a specially designed non-stick aluminum pan. Designed to bake two perfectly shaped baguettes. Vented design allows air to circulate around the bread, creating an excellent crust. Dimensions: 15” long x 6.5” wide (38 x 16 cm).
- Stainless Steel Dough Cutter and Scraper Tools – Scrape, manipulate, divide, and move dough effortlessly using the dough scraper and cutter tools Made from 100% stainless steel and heat proof BPA-free Silicone. Scraper Dimensions: 4” x 5” (10 x 13 cm). Cutter Dimensions: 4.5” x 6.5” (12 x 16 cm).
- Ohara, Bonnie (Author)
- English (Publication Language)
- 176 Pages - 10/23/2018 (Publication Date) - Rockridge Press (Publisher)
- Hardcover Book
- Paul Hollywood (Author)
- English (Publication Language)
- 144 Pages - 07/02/2015 (Publication Date) - Cassell Illustrated (Publisher)
Last week, an invitation to a Lebanese food themed dinner party was quickly followed by the kind request to supply suitable Lebanese flatbreads. I was more than happy to oblige by baking a batch of manakish za’atar! On the menu was a fantastic spread of delicious Lebanese mezze from …
Poppy seeds feature frequently in Austrian baking. Sprinkled on top of bread rolls, mixed into multi-seed wholemeal loaves or swirled up in sweet dessert bakes, they add a wonderful contrast colour, very distinctive earthy flavour and are fun to bake with. Here, I’m showcasing the delightful Mohnstrudel (poppy seed strudel) as one of my favourite poppy seed bakes.
In Austria, poppy seeds are used for both sweet (Mohnschnecken, Mohntorte, Mohnnudeln, Germknödel) and savoury (Mohnflesserl, Mohnstangerl, Mohnsemmel) bakes. They are even grown locally, so if you should ever find yourself in the Waldviertel region of Austria, you can visit Mohndorf, a village build around Waldviertler Graumohn (a variety of breadseed poppy papaver somniferum).
The recipe requires the poppy seeds to be ground as this will make for a much smoother filling and will also allow the seeds to release their oils and flavour. Unfortunately, you will not be able to use a food processor or pestle and mortar to grind the seeds and you will need to employ the help of your coffee grinder instead.
“The trick to grinding poppy seeds for desserts is to do so just enough to break them open, releasing their oils, while letting them hang on to traces of their crisp contours.” Kay Rentschler, NY Times
Ingredients (makes one Mohnstrudel)
- 50 g unsalted butter softened
- 85 g milk at room temperature
- 5 g dried instant yeast
- 15 g white caster sugar
- 1 egg yolk
- 200 g flour
- 1 tiny pinch of salt
- Zest of 1/2 lemon
Egg wash for brushing
Poppy Seed Filling
- 30 g water
- 20 g unsalted butter
- 50 g honey or brown caster sugar
- 25 g Powidl similar to thick plum jam
- 1 pinch of ground cloves or cinnamon
- 20 g ground porridge oats
- 100 g poppy seeds ground
- 25 g currants I prefer currants to raisins as they are smaller, harder and not as sweet, which works well for this delicate bake
- 1 tsp dark rum I used Austrian Stroh rum at 80%
How to make Mohnstrudel
- Combine butter, milk, the dried yeast, sugar and egg yolk in a medium bowl and mix together with a whisk.
- Add the flour, salt and lemon zest and use your hands to work the ingredients into a pliable dough. The dough should not be stiff but also not too sticky. It should be nice and soft and easy to shape. Knead for 5 minutes.
- Place a cover on the bowl with the dough. Keep at room temperature/in a wam place until the volume of the dough has expanded sufficiently.
- Prepare the filling about 15 mins before your dough is ready to be shaped.
- To do this, add the water, butter, honey (or sugar), Powidl, ground cloves (or cinnamon) into a pan, heat up until it starts bubbling up.
- Take the pan off the heat and add the ground porridge oats, poppy seeds, currants and rum and combine well.
- Now back to the dough which should have almost doubled in volume by now. On a slightly floured surface, roll out the dough into a 30 x 20 cm rectangle. Use your dough scraper to chop some of the protruding edges off in order to get to the rectangular shape.
- Distribute the filling evenly across the dough rectangle, leaving 0.5 cm around the edges free.
- Roll up the dough lengthwise. Make sure that no air bubbles get trapped as you do this. Try not to add more length to the Strudel as you roll it up, it should still end up being 30 cm long.
- Place the Strudel seam side down onto a baking tray lined with baking paper. Flatten it slightly in order to achieve a more oval than round shape without lengthening it.
- Cover with a kitchen towel and leave to rest for approx. 1 hour (depending on the temperature in your room).
- Preheat the oven to 180°C.
- Just before the bake, brush the Strudel with egg wash.
- Bake for 30 minutes or so on the second lowest shelf of your oven, until golden brown.
- Cool slightly before serving.
Mohnstrudel Recipe for #TwelveLoaves
Our host this month is Lora from Cake Duchess and our theme is Seeds. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s selection of #TwelveLoaves Malt Breads!
- Checkerboard Tangzhong Rolls from Karen’s Kitchen Stories
- Dusle Pull Apart Rolls with Chia, Flax and Sesame Seeds | Cheap Ethnic Eatz
- Five-Seed Loaves from blackberry eating in late september
- Molasses Multi-Seed Bread from A Baker’s House
- Onion-Poppy Seed Rolls from Basic N Delicious
- Sunflower Whole Wheat Bread from That Skinny Chick Can Bake
For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s selection of #TwelveLoaves Malt Breads!
If you’d like to bake along with us this month, share your Seed Bread using hashtag #TwelveLoaves!
Packed with omega-3 fatty acids, antioxidants, calcium and fibre, chia seeds are all the nutritious rage at the moment. I’ve been crunchifying chia seeds in my home-baked granola for a while – the best breakfast! – and recently also started working on a chia seed bread recipe. …