Dampfnudeln recipe (with steamed apples) #BreadBakers

 

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 the occasion of this month’s #BreadBakers theme ‘Steamed Buns’.

Dampfnudeln
Dampfnudeln

The Austrian/German delicacy also featured in the Great British Bake Off 2016 as a technical challenge.

Dampfnudeln in pan
Dampfnudeln in the steamy pan

Dampfnudeln Recipe

My granny’s recipe, based on Dampfnudel variation from the Innviertel in Austria and I think this version of the recipe is also popular in neighbouring Bavaria. The Dampfnudeln are steamed on a bed of lightly spiced apples. This recipe provides 6 portions.

Dampfnudeln steamed buns
Dampfnudeln resting and waiting to be ‘revealed’ 🙂
Dampf Noodles
Check out that airy crumb!
Dampfnudeln with apples
Dampfnudeln with buttery apples

Ingredients

For the dough

  • 500g strong white wheat flour
  • 7g dried yeast
  • 250g milk, tepid
  • 50g unsalted butter, melted
  • 50g sugar (I use brown sugar)
  • 2 eggs
  • 1/2 tsp salt
  • Zest of half a lemon

For the apple base

  • 850g apples, peeled and chopped into 1/2 cm slices
  • 50g butter
  • 2 tbsp sugar
  • 6 tbsp milk

How to make Dampfnudeln

  1. Combine all dough ingredients in a large bowl.
  2. Knead dough until smooth and elastic.
  3. Place back into the bowl, cover and leave to rest for 45 minutest at room temperature.
  4. Punch down the dough and divide into 12 equal pieces.
  5. Shape the pieces into buns and place onto a pre-floured surface.
  6. Cover with a clean kitchen towel and leave to proof for about an hour. The buns should grow significantly in size during that time.
  7. Prepare the apples while you are waiting.
  8. Once the dough buns are ready, melt the butter in a large (circa 30 cm in diameter) non-stick frying pan (you need a tight fitting lid for it too) on a low heat.
  9. Evenly distribute the apple pieces in the pan and sprinkle the sugar on top, then add the milk.
  10. Carefully place the dough buns on the apple base and cover the pan with the lid. Don’t take the lid off again (or even slightly lift it) until the buns are fully done as they otherwise deflate.
  11. Turn up the heat to medium to bring the liquid in the pan to boil.
  12. After 15 minutes, turn down the heat to the lowest level and steam for another 15 – 20 minutes.
  13. Leave to rest for a few minutes once the heat is off before you take the lid off.
  14. Serve immediately.

If you like this Austrian steamed bread recipe, check out this plum preserve filled steamed bread recipe for Germknödel and here are also my fellow #BreadBakers’ recipes.

BreadBakers
#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.

Irish Potato Farls Bread Recipe

 

Weekends are my time for experimenting with food and this morning I was looking to Northern Ireland for inspiration. Visiting Belfast last year and stopping by at St. George’s Market, there was a huge variety of potato farls on offer and I’ve been a fan ever since. Irish potato farls are simple ‘breads’ made from potatoes, flour, butter and salt. Try my potato farls bread recipe for a simple and comforting treat.

Potato farls bread
Potato farls – a Sunday morning treat

“The word farl literally means ‘fourths’: they are shaped from a circle of dough cut into quarters.” The Guardian

Potato Farls Bread Recipe

A simple recipe, success guaranteed. Have the potato breads with your cooked weekend breakfast or simply with butter.

Potato farl bread
Potato farl bread – I left the skins on the potatoes before mashing them, works perfectly

Potato Farls Ingredients

  • 1 kg floury potatoes
  • 50g butter
  • Salt and pepper, to taste
  • 190g plain flour, plus extra for dusting
  • Fresh thyme leaves (optional)

How To Make Potato Farls

Day 1

  1. The day/evening before you plan to make the potato farls, cook the potatoes and mash them with a potato ricer or regular potato masher.
  2. Add the butter and season to taste.
  3. Leave to cool, cover and place in the fridge overnight.

Day 2

  1. On the day of making the potato farls, add the flour (and thyme if using) to the mashed potatoes until well combined and smooth.
  2. Turn the mixture out onto a lightly floured work surface and divide in half.
  3. On a floured work surface (to prevent sticking), flatten the dough into a round shape. You can do this with your hands or with a rolling pin. The round should be approximately 5mm thick.
  4. Cut each circle into quarters.
  5. Heat a large, non-stick frying pan over a medium heat until hot.
  6. Add the potato farls in batches (use a dough scraper if they stick to the surface), and fry for four to five minutes on each side, or until golden-brown on both sides. I don’t use extra butter to do this.
  7. Keep warm until ready to serve.

Irish potato farls can turn your breakfast into something extra special but if you are looking for other breakfast options, take a look at these:

 

White bloomer bread recipe

 

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.

White bloomer bread
White bloomer 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

Equipment

Here is all the equipment you’ll need to make a basic white bread bloomer:

White bloomer
White bloomer
White bloomer bread
Print Pin
5 from 3 votes

White Bloomer Bread Recipe

The quantities below are for a 1.3kg loaf tin (baking a 1.3kg white bloomer bread), but they are easy to adjust for other bread tin sizes.  Ensure that the total weight of the loaf adds up to the volume of your loaf tin. The dough hydration of the loaf is at 64% (calculated by dividing the water content of 480g into the 750g of flour).

Ingredients

  • 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

    Instructions

    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.

    Buckwheat English Muffins Bread Recipe

     

    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 get a good rise and come out with a soft, even and well structured crumb. So if you’re looking for English muffin recipe ideas with a twist, these buckwheat English muffins are an easy and tasty way to start.

    Buckwheat English Muffins
    Buckwheat English Muffins

    Buckwheat English Muffins Recipe

    Prepare the dough on the evening before you’d like to serve the muffins for breakfast. You can keep the dough in the fridge overnight. Take the muffin dough out of the fridge an hour before you need it and – one hour later – you can sit down to enjoy your beautifully flavoursome buckwheat flour English muffins.

    English Muffins with Buckwheat Flour
    English Muffins with Buckwheat Flour

    Buckwheat English Muffins Ingredients

    • 350g strong white bread flour
    • 150g buckwheat flour
    • 7g salt
    • 7g dried yeast
    • 275g water
    English Muffins Buckwheat Flour
    English Muffins Buckwheat Flour

    How To Make Buckwheat English Muffins

    Day 1 – evening

    1. Combine all ingredients and form a dough.
    2. Place in a bowl, cover with a lid and leave to rise for 30 minutes.
    3. Punch down the dough in the bowl, cover with the lid again and place in the fridge overnight.

    Day 2 – morning

    1. Take the dough out of the fridge and leave to warm up to room temperature for about an hour.
    2. Turn the dough out onto your work surface and roll out to about 2 cm thick.
    3. Cut out six muffins with a straight-sided cutter, 9cm in diameter.
    4. Lightly dust part of your work surface with fine semolina.
    5. Place the muffins on the semolina layer, ensure you keep some space between them as they will expand slightly.
    6. Turn the muffins once to ensure both the top and bottom are covered in semolina.
    7. Cover with a tea towel and leave to prove for 30 minutes.
    8. Preheat a heavy-based frying pan on the hob at a very low heat. Place the muffins on the hot frying pan plate and cover the pan with a lid, to capture the heat.
    9. Toast the muffins for approximately 5-10 minutes (keep an eye out to prevent burning), then flip over and griddle for another 5-10 minutes on the other side. I use a thermometer to ensure the inside temperature of the dough has reached 94°C which means the muffins are fully baked through.
    10. Cool slightly on a wire rack before serving.

    Msemen maamer recipe – Moroccan stuffed flatbreads

     

    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 to make a stuffed Moroccan flatbread recipe I’d been meaning to master for a while: msemen maamer. Thank you to our host Sue from Palatable Pastime!

    Msemen flatbreads are folded, square-shaped dough parcels which can be either pan-fried or baked. Maamer means stuffed and I have chosen a vegetarian red pepper and onion filling.

    Msemen maamer Moroccan flatbreads
    Msemen maamer Moroccan flatbreads

    Msemen maamer recipe

    The basic structure of this recipe comes from Moroccan food expert Christine Benlafquih although I used different spices for the filling and also prepared more filling than in the original recipe.

    Making msemen maamer is a four stage process

    1. Prepare the filling
    2. Make the dough
    3. Shape the dough parcels by stretching, filling and folding the dough
    4. Fry the msemen maamer

    A few tips upfront

    • The dough isn’t stretched by rolling it with a rolling pin. Instead, you shape the dough with your hands.
    • No flour is used on the worktop or dough surface. Lightly oil the dough and dip your fingers into a bowl of oil frequently to avoid it sticking to the work surface or your hands.
    Msemen maamer stuffed flatbread
    Msemen maamer- stuffed with a spiced red pepper and onion filling

    Msemen maamer ingredients

    For the filling

    • 2 tbsp olive oil
    • 4 red peppers, finely chopped
    • 2 onions, finely chopped
    • 1 handful fresh parsley
    • 2 tsp ras el hanout
    • 1 tsp paprika powder
    • 1/2 tsp cumin seeds
    • 1/2 tsp salt
    • 1/4 tsp black pepper

    For the msemen dough

    • 440g plain white wheat flour
    • 90g semolina
    • 2 tsp salt
    • 1/2 tsp dried yeast
    • 330g water

    For folding and frying

    • 200g vegetable oil (I used sunflower oil)

    How to make msemen maamer

    Prepare the filling

    1. Heat the vegetable oil in a frying pan.
    2. Sauté the red peppers and onions until tender.
    3. Remove from the heat and add the parsley, ras el hanout, paprika, cumin seeds, salt and black pepper.

    Make the dough

    1. Combine the flour, semolina, salt, yeast and water in a bowl.
    2. Knead for about 10 minutes to form a soft and pliable dough.

    Get ready to make the msemen dough parcels

    1. Prepare a little bowl with the vegetable oil you will need for folding and frying.
    2. Oil your work surface or a baking sheet and also oil your hands and the outside of the dough.
    3. Divide the dough into 8 -10 evenly sized balls and set aside. Brush a little oil on each dough ball to ensure they don’t dry out and leave to rest for about 10 minutes.
    4. While you wait divide the red pepper and onion filling into the same number of portions as you have balls of dough.

    Shape, fold and fry

    1. On a well-oiled surface and with well-oiled hands, pat the first dough ball into a flat circle. Then sweep and stretch the dough circle further to achieve a paper-thin circular shape.
    2. Distribute 2/3 of one portion of filling across the surface of the dough.
    3. Fold the dough into thirds like a letter.
    4. Distribute the remaining 1/3 of the filling on top of the folded dough.
    5. Fold the two open ends of the dough letter into the center to make a square.
    6. Set aside and repeat with the other dough balls and filling portions.
    7. Heat a non-stick frying pan over medium heat. You can use several pans simultaneously to help speed up the process.
    8. Each msemen maamer now needs to be flattend with oiled hands until nearly double in size. Start with the dough parcel you folded first and in the order you prepared them in. Be careful to ensure that the stuffing doesn’t break through the dough surface.
    9. Fry the msemen maamer, turning several times, until golden brown.
    10. Transfer the fried msemen to a wire rack.
    11. Serve while still warm – best eaten on the same day.

    Here’s what the other #BreadBakers prepared
    BreadBakers

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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.

    Date and walnut bread recipe

     

    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.

    Date and walnut bread
    Date and walnut bread

    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 Walnut Rye Bread Loaf
    Date & Walnut Rye Bread Loaf
    Date Walnut Rye Bread
    Print Pin
    4.67 from 3 votes

    Date and walnut bread recipe

    Don't be alarmed if the dough is quite soft and sticky, it's meant to be like that. It's due to the high rye flour content. When you add the pre-soaked dates and nuts, it'll get particularly squidgy, but stick with it, it'll all come together in the end.

    Ingredients

    Ingredients

    • 300 g strong white wheat flour
    • 200 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

    Instructions

    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.

    Manakish Za’atar Recipe: Lebanese Flatbread

     

    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 homemade labneh and tabbouleh to baba ghanoush followed by a main course of lamb meatballs in a spinach and yoghurt sauce. So, off I went on the search for matching breads. Having never been to Lebanon I had to base my research on recipes from books and other bloggers’ experiences.

    Manakish Za'atar Lebanese Flatbreads
    Manakish Za’atar Lebanese Flatbreads

    I found a great variety of Lebanese flatbreads including:

    • Markouk (very thin large circular flatbread baked on a domed griddle called saj)
    • Tannur bread (cooked in a tandour-like oven)
    • Manakish (chewy flatbread with a variety of toppings)
    • Mishtah (thick golden-brown bread made with burghul, flour and aniseed)

    Manakish (also manakeesh or manaeesh) seemed to be most feasible in the absence of a saj or tandour oven and also the most versatile.

    This is my version of manakish za’atar – an attempt to evoke the flavours of Lebanese cooking in my Northern European kitchen. I was helped by a fellow baker who shared her copy of Barbara Abdeni Massaad’s stunning book Man’oushé: Inside the Street Corner Lebanese Bakery for inspiration.

    Manakish Za’atar Recipe (Lebanese Flatbread Recipe)

    Lebanese flatbreads - Manakish with za'atar spice blend
    Lebanese flatbreads – Manakish with za’atar spice blend

    Ingredients

    • For the manakish dough – For my Lebanese flatbread recipe, I work with the same dough ingredients as used in my pita bread recipe.
    • For the Lebanese za’atar paste – In the absence of the essential herbal ingredient za’atar (wild thyme), I used 4 tbsp fresh oregano leaves, 2 tsp dried thyme and 2 tsp dried marjoram, added 4 tbsp toasted sesame seeds, 2 tbsp ground sumac,1/2 tsp ground cumin, 1/2 tsp salt. Combine in a small bowl and mix well with 6 tbsp olive oil.
    • Sea salt flakes
    Za'atar paste
    Za’atar paste

    “Za’atar is a cornerstone of Levantine cooking. The herb grows wild in the hills around Jerusalem, and has a distinctive, pungent, savoury aroma. Its scientific name, Origanum syriacum, hints at a connection to oregano, marjoram and the like, but, for me, its flavour evokes cumin, lemon, sage and mint.” Yotam Ottolenghi

    Manakish Lebanese Flatbreads with Za'atar
    Freshly Baked Manakish Lebanese Flatbreads with Za’atar

    How to make manakish flatbreads

      1. This makes 8 flatbreads
      2. Follow steps 1 – 9 of my pita bread instructions.
      3. Turn the dough out onto a lightly floured work surface, deflate gently, then divide into eight equal pieces.
      4. Shape each dough piece into a firm ball, cover with a tea towel and let rest for 20 minutes.
      5. Preheat the oven to 200°C and place the baking tray at the bottom shelf to heat up.
      6. Flatten each ball, then roll – one by one – into a round or oval shape about 3 mm thick.
      7. Place the dough rounds on baking paper measured on your baking tray. Only four manakish fit onto my baking tray, so I roll out four at a time and while they’re baking I get onto the next four.
      8. Brush the breads with 1-2 tbsp of the za’atar blend, spreading it to within 5mm of the edge.
      9. Sprinkle with sea salt flakes.
      10. Slide the baking paper with the flatbreads onto the hot baking tray, place back on the lowest shelf in the oven and bake until lightly golden, for about 10 minutes.  
      11. Remove from the oven and place on a wire rack.
      12. Serve while warm.
    Manakish za'atar
    Manakish za’atar

    Best Scottish oatcakes recipe

     

    Do I like oatcakes? Until recently I was unconvinced. Oatcakes conjured up dull images of half eaten packets of stale oat crackers at the back of our snack cupboard. In my mind, they had always been much less appealing than other crispbreads. I guess I’m more of a rye girl! But… there has been a revelation. Try this homemade Scottish oatcakes recipe for a taste of oats at their best.

    Scottish oatcakes
    Scottish oatcakes

    Prompted by an invite to a Burns Night Supper, I decided to bake a batch of homemade oatcakes to bring to the party. They turned out to be crunchy, tasty and altogether more elemental than the shop-bought oatcakes I’d tasted previously.

    “Hear, Land o’ Cakes and brither Scots”.
    On the Late Captain Grose’s Peregrinations Thro’ Scotland – by Robert Burns

    Scottish oatcakes recipe

    I opted to work with pinhead oats (whole oats cut into two or three pieces), fine oatmeal and porridge oats to produce a smooth textured yet substantial tasting oatcake. Replace fine with medium oatmeal if you prefer a more rugged looking oatcake.

    Oatcakes for Burns Night Supper
    Oatcakes for Burns Night Supper

    Oatcake lovers, and oatcake doubters, try this easy recipe for wonderfully rustic oatcakes, using just oats (no other grains) and no raising agent.

    Homemade oatcakes
    Homemade oatcakes – smooth in texture, substantial in taste 🙂
    Scottish oatcakes
    Print Pin
    5 from 1 vote

    Scottish Oatcakes Recipe

    Bake up this easy oat-based treat, delicious with many savoury toppings or to serve with your Burns Night Supper!

    Ingredients

    Ingredients to make about 15 oatcakes

    • 150 g pinhead oats
    • 125 g fine oatmeal plus extra for dusting
    • 45 g porridge oats
    • 8 salt
    • 10 brown sugar
    • 75 g butter melted
    • 70 g water

    Instructions

    How to make Scottish oatcakes

    • Heat the oven to 180°C and line a baking tray.
    • Combine all dry ingredients in a large mixing bowl and mix well.
    • Add the wet ingredients to form the slightly sticky oatcake mixture.
    • Use fine oatmeal to lightly flour your work surface to prevent the dough from sticking, then flatten the dough with your hand before rolling it to approx. 4 mm thickness with a floured rolling pin.
    • Using a cookie cutter (I used a 7.5 mm cutter), cut out rounds of even thickness and carefully lift each oatcake onto a baking tray lined with baking paper. I use a dough scraper to help with the lifting.
    • If you have to bake the oatcakes in batches, make sure you mix together the leftover dough (use a tiny bit of extra water if it's gone a bit dry), storing it in a covered plastic bowl to prevent it from drying out while the other batch is baking.
    • Bake for 20 minutes, then  carefully turn the oatcakes over and bake for 5 or 10 more minutes on the other side until they feel hard and dry on both sides. Prevent the oatcakes' edges from catching by moving them around a bit after 10 minutes.
    • Gently transfer to a wire rack to cool.
    • The oatcakes are delicious and tender but sturdy enough for any topping!

    Mohnstrudel Recipe (Poppy Seed Strudel)

     

    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).

    Mohnstrudel
    Mohnstrudel: soft, enriched yeast dough swirled with a moist poppy seed filling

    Mohnstrudel Recipe

    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

    Poppy seeds ground and whole
    Ground poppy seeds (left) and whole poppy seeds (right)
    Poppy seed strudel
    Print Pin
    5 from 1 vote

    Mohnstrudel Recipe

    Delicious poppy seed roll, one of my favourite Austrian teatime recipes.

    Ingredients

    Ingredients (makes one Mohnstrudel)

      Dough

      • 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 poppy seeds ground
        • 25 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%

        Instructions

        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

        #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

        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!

        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!

        Best chia seed bread recipes

         

        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. Using chia seeds in baking is a great way of integrating these little nutri-bombs into your diet and while the seeds won’t add much in terms of taste, your breakfast slice of high-energy chia bread will certainly keep you going for longer.

        Chia Seed Bread
        Chia Seed Bread, baked in La Cloche baking dome

        My picks of the best chia bread recipes

        Here are the top 5 recipes from across the web for using chia seeds in bread baking.

        1. Buckwheat & chia bread (a gluten free option) by Thehealthychef.com
        2. A life-changing loaf (muesli in a loaf) by My New Roots
        3. A simple chia crispbread by Nyoutritious
        4. A wonderful apple-blueberry-chia sourdough loaf by Bread & Companatico
        5. My own recipe for an easy and very tasty chia seed loaf with rye flour and rye flakes (see below)




        Chia Seed Bread Recipe

        Chia bread ingredients

        • 275g white bread flour
        • 175g wholemeal rye flour
        • 75g rye flakes (you can also use oat flakes), toasted
        • 9g salt
        • 7g dried yeast
        • 50g chia seeds
        • 415g water (300g to make the chia gel and the remaining 115g to be added to the main dough)
        Chia Seed Gel
        Chia Seed Gel

        How to make chia bread

        1. In a medium bowl, combine 300g of the water with the chia seeds and stir. Immediately, the chia seeds will start absorbing the liquid and within 30 minutes you will have a thick gelatinous liquid. This chia gel will help keep the bread moist.
        2. While the chia gel is maturing, combine the flours, rye flakes, salt and yeast in a large bowl.
        3. Add the chia gel and the remaining water (115g).
        4. Knead for 10 minutes.
        5. Place the dough back into the bowl and cover with a lid. Rest for about an hour at room temperature.
        6. Deflate the dough and shape into a round loaf on a lightly floured work surface.
        7. Prepare a proofing basket and place the loaf into the floured basket for its second rise. Cover with a polythene bag to keep the moisture in. Depending on the temperature in your room, the second proof may take approx. 1 or 2 hours. The fully proofed loaf will have expanded significantly.
        8. Preheat the oven to 220°C for about 20 minutes.
        9. Turn out the loaf onto a baking tray lined with baking paper or onto the preheated La Cloche baking dome (as I did for the loaf in my photo).
        10. Bake for 10 minutes at 220°C before decreasing the temperature to 200°C and bake for another 45 minutes.
        11. Cool on a wire rack.

        And if you really don’t fancy baking chia seed bread yourself despite all these great recipes, I would recommend to buy this organic chia and flax seed rye bread from Biona. It tastes fantastic and ticks a lot of nutritional boxes.