THIS BREAD
ALWAYS TASTES GOOD!

ONION-WALNUT-CRANBERRY BREAD

FOR 1 LOAF OF BREAD

 

• 300 g rye flour (type 1150) • 400 g wheat flour (type 405) • 2 tbsp sugar • Salt • 1 package dried yeast • 1 package sourdough extract (15 g) • 1 large onion • 100 g walnuts • 50 g dried cranberries • Rye flour for sprinkling

1. Mix both kinds of flour, 1 tbsp sugar, 2 tsp salt, dried yeast and sourdough extract in a bowl. Pour in 450-500 ml lukewarm water and knead everything by hand for approximately 7 minutes until a smooth dough is formed. Allow to rise, covered, in a warm place for approximately 45 minutes.

2. Peel and finely chop the onion. Heat oil in a pan. Saute the onion. Sprinkle with 1 level tablespoon sugar; turning, caramelize until golden brown. Remove, allow to cool briefly.

3. Chop walnuts coarsely. Knead onion, walnuts, and cranberries into the dough. Form a round loaf of bread. Roll the loaf in a small amount of rye flour. Douse a baking sheet with water. Lay down parchment paper and sprinkle with a small amount of water. Place the bread on top. Allow to rise, covered, for approximately 20 minutes.

4. Preheat oven (electric cooker: 250 °C/ circulating air: 225°C/gas: refer to manufacturer). Cut into bread using a sharp knife. Bake in hot oven for approximately 15 minutes. Then reduce oven temperature (electric cooker: 200 °C/ circulating air: 175°C/gas: refer to manufacturer) and bake for another 15-20 minutes. Allow bread to cool.

POWER WHOLE GRAIN BREAD

FOR ONE LOAF (APPROXIMATELY 28 SLICES)

 

• 150 g crushed almonds • 150 g coarsely ground flax seeds • 6 tbsp wheat bran • 4 tbsp whole wheat flour • 5 packages baking powder • 1.5 tsp salt • 450 g quark • 12 egg whites (size medium) • 75 g hazelnut kernels • 1-2 tbsp wheat bran for dusting • 3 tbsp each of sunflower seeds and golden flax seeds for sprinkling

1. Mix almonds, flax seeds, wheat bran, flour, baking powder, and salt. Add quark and egg whites and knead into a smooth dough using the kneading hook of a hand mixer. Fold in hazelnut kernels.

2. Spray a loaf pan (10 x 30 cm) with water and sprinkle with wheat bran. Place parchment paper on the bottom of the pan. Fill dough into the pan, sprinkle with sunflower seeds and golden flax seeds. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: Level 2) Bake for approximately 60 minutes.

3. Allow the bread to rest in the pan for 10 minutes, then loosen the edges and place the pan onto a cake rack and allow to cool.

BAKING FOR BEGINNINGERS

FOUR GREAT INTERNATIONAL BOOKS THAT INSPIRE YOU TO BAKE BREAD


No other baked creation requires as few ingredients as bread. And yet, there is still an amazing variety, as these books on baking show.

THE BREAD EXCHANGE: 

MALIN ELMLID

Malin Elmlid has collected inspiration from twelve different countries – from California to Afghanistan - including her special sour dough bread and many other typical recipes from other countries. Have fun making a culinary trip around the world!

Chronicle Books, $30.00 (in English); as of February, also available in German at Prestel Verlag

WWW.CHRONICLEBOOKS.COM

BAKING FOR BEGINNINGERS

FOUR GREAT INTERNATIONAL BOOKS THAT INSPIRE YOU TO BAKE BREAD


No other baked creation requires as few ingredients as bread. And yet, there is still an amazing variety, as these books on baking show.

BROTBACKBUCH: 

LUTZ GEISSLER

Perfect for beginners: Here are 40 recipes, from easy to challenging, and all essential fundamentals for preparing dough – for instance, about the 'proofing' phase between making the dough and baking it, or how to handle the seam where the bread 'closes'.

Ulmer Verlag, € 25.00 (in German)

WWW.ULMER.DE

BAKING FOR BEGINNINGERS

FOUR GREAT INTERNATIONAL BOOKS THAT INSPIRE YOU TO BAKE BREAD


No other baked creation requires as few ingredients as bread. And yet, there is still an amazing variety, as these books on baking show.

MY BREAD: 

JIM LAHEY

The food critics from the New York Times are fans of Lim Lahey's bread. The baker, whounderpinned his love of good white bread with masterly craft in Italy, makes it easy for others to follow. He says: Forget the kneading! Just give the dough 12 hours to rest.

W.W. Norton & Co, $ 29.95 (in English)

WWW.BOOKS.WWORTON.COM

BAKING FOR BEGINNINGERS

FOUR GREAT INTERNATIONAL BOOKS THAT INSPIRE YOU TO BAKE BREAD


No other baked creation requires as few ingredients as bread. And yet, there is still an amazing variety, as these books on baking show.

TARTINE BREAD: 

CHAD ROBERTSON AND ELIZABETH PRUEITT

The Tartine Bakery can deliver practically everything: from flaky leaf pastry to scrumptious breads that provide fabulous counter arguments to Wonderbread's cliché slices. "Tartine Bread", the baking book, delivers all kinds of inspiration.

Chronicle Books, about $40.00 (in English)

WWW.CHRONICLEBOOKS.COM


WELL PREPARED


Turn sandwiches into a gourmet experience: We divulge sophisticated spreads for your bread and show you the prettiest plates for lunch.  

RECIPES

THE 6 BEST BAKERIES IN THE WORLD


  Everybody loves tasty bread. We know where to find the best, from Berlin to Cape Town (and we include some of their favorite specialties, too).

BAKERY GUIDE