It has been a while that I participated in Sugar High Friday, a blogging event created by Jennifer of The Domestic Goddess. The Holiday theme of the 60^th edition is hosted by Cherrapeno. I use the chance to present our dessert on Christmas Eve.

Spekulatius-Tiramisu

A simple, but light and delicious dessert. Spekulatius are spiced biscuits in the shape of a human or other figure, eaten at Christmas in Germany.

Crumb 8 spiced cookies and whip 200 grams cream with 2 tsp. icing sugar. Alternately layer the crumbs and whipped cream in small cups. The last layer should be cookie crumbs. Serve and enjoy.

The recipe is from Lea Linster, a Luxembourgian chef.

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I’ve been up to my ears in work lately, I hadn’t plenty of time and leisure to bake bread. Baking bread is not very difficult, but you shouldn’t be in a hurry. In the November issue of GoodFood I found a recipe for a

Homemade rustic country loaf

that perfectly fitted into my busy schedule. Easy but delicious!

I followed the recipe below, but I used my KitchenAid on speed 1-2 for 7 minutes to knead the dough in step 3. There is a nice video how to knead bread by hand. I used a banneton for proofing and a baking stone for baking. I used two steam bursts to produce steam with my moisture plus oven.

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Homemade rustic country loaf
Categories:	Baking, Bread, Yeast
Yield:	10 Slices

Ingredients

H			FOR THE STARTER
225			Gstrong white bread flour, 8 oz Ulrike: wheat
			— flour Type 550
1	teasp.		Fast-action dried yeast
200	ml		Water, warm
H			FOR THE BREAD
500	grams		Strong white bread flour, 1 lb 2 oz, plus extra
			— for kneading and dusting Ulrike:
			— wheat flour Type 550
2	teasp.		Fast-action dried yeast
2	teasp.		Salt
75	ml		Plain yogurt, 2 1/2 fl oz
150 – 200	ml		Water, warm
			Oil, for greasing

Source

GoodFood Magazine, November 2009

	Edited *RK* 10/12/2009 by
	Ulrike Westphal

Directions

1. First, make the starter. Tip the flour and yeast into a bowl. Pour over 200 m1 warm water, use a wooden spoon to mix together, then cover the bowl with a piece of oiled cling film. Leave in the fridge overnight, after which the dough should look fairly frothy and bubbly, with a sweet yeasty smell.

2. Now make the bread. Tip the flour into a bowl along with the yeast and salt. Pour 150 ml warm water and the yogurt into the starter mixture, stir until well combined, then pour this into the bowl with the flour. Use a spoon to bring the mixture together into a ball – this will take a couple of mins as the flour needs to absorb the water. Add another 50 ml water if the dough feels tight.

3. Tip out the dough onto a surface lightly dusted with flour. Push down and away, using the heel of your hand to stretch out the dough, then fold the outside edge back over itself to make a ball again. Twist the dough round a bit and start again. Keep kneading like this for about 10 mins, depending on how vigorous you are (b). When it’s ready, the dough should feel slightly springy when touched and have a smooth surface when shaped into a ball. Alternatively, you can knead the dough for about 5 mins in a table-top mixer or food processor with a dough attachment.

4. Lightly oil a large bowl and place the dough inside. Oil a piece of cling film, lay this loosely over the top, then leave in a warm, draught-free place until nearly trebled in size – this can take from 45 mins to about 1 1/2 hrs. Remove the cling film and punch down the airy dough with your hand. Tip out onto your floured surface, knead a couple of times until smooth and the air has been knocked out, then lightly oil a large baking sheet. Shape the dough into a round ball and place on the sheet. Re-cover with the oiled piece of cling film and leave until doubled in size, about 1 hr.

5. Heat oven to 230 °C/210 °C fan/gas 8. Place a roasting tin on the bottom shelf of the oven and carefully half-fill with boiling water from the kettle. Leave in the oven for 10 mins so it gets steamy. If your dough has spread, gently tuck the ends under to make a neat ball, then use a sharp knife to make a few slashes across the bread before lightly dusting with flour. Place the baking sheet on the top shelf of the oven and bake for 20 mins. Turn the heat down to 220 °C/200 °C fan/ gas 7, bake for 25 mins more, then take out of the oven. Tap the bottom of the loaf – it should sound hollow. Return to the oven for another 10 mins if not. Leave to cool on a wire rack. Great with a bowl of soup, as a chunky sandwich or, best of all, lightly toasted with some butter and jam.

:PER SLICE 265 kcals, protein 9g, carbs 56g, fat 2g, sat fat none, fibre 2g, sugar 2g, salt 1.02g .a
:PREP 20 mins plus overnight resting and 2 hrs rising
:COOK 45 mins

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This is my contribution to Word Bread Day 2009
 
 
 
 
 

 
 
Click here for the posting in English.

Zum zweijährigen Jubiläum des Bread Baking Day lädt Zorra zur Pizza Party. In der „Vegetarian Summer“ Ausgabe von GoodFood lachten mich gleich 4 vegetarische Pizzavarianten an, wovon Sohn No. 1 und ich heute die

Pizza mit karamellisierten Zwiebeln, Brie und Zucchini

ausprobiert haben. Womit auch gleich die Mengenangaben klargestellt sind: Das Rezept sollte für 2 bis 4 Portionen reichen, es reichte genau für einen im Längenwachstum befindlichen Teenager und eine Punkte zählende Mutter.

Zweifellos eine sehr gelungene Kombination.

Die Rezepte gibt es in englischer Sprache hier «click»

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Rachel from Tangerine’s Kitchen is this month’s host for Bread Baking Day (#20). She chooses multigrain breads, which means that more than one grain is used for the bread. If you say multigrain bread in Germany, you mean bread from cereal grains, the fruit seed of grasses. And funny but true, buckwheat also counts as a cereal grain, seeds like lineseed, sesame or sunflowers don’t

I used a recipe from Baker Süpke to bake a bread with seven cereal grains: buckwheat, millet, barley, maize, oats, spelt, rye, wheat and the oil seeds linseed/flax and sesame.

7 Grain Bread with two seeds

I also send this bread to Susan’s weekly Yeastspotting