tbaked_stuff.md - recipes - Recipes
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tbaked_stuff.md (12770B)
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1 title:Baked Stuff
2
3 ## Baked Stuff
4
5 #### Semiphilosophical Ramblings Concerning Bread-Baking
6
7 I have come to the conclusion that most bread recipes you can find are needlessly
8 complicated. Most of the time, I just dump together whatever I have and see what
9 comes out. Of course, you do need to be a bit careful, but it really doesn't
10 require 20 different types of flour and other junk like a lot of recipes online.
11
12 Some of the recipes below do have lots of different ingredients, but these
13 recipes are just meant as a random collection of stuff I've made, not some
14 sort of authoritative reference of the right way to do things. The recipe
15 for potato bread, for instance, was found by just trying what would happen if
16 I used more potatoes than usual. The first time I made it, I added way too much
17 water and the result wasn't overly great, but the second time, it turned out
18 pretty decently. Also, I've started using whole grain shredded rye in a lot of
19 my bread, but you should be able to use other flour as well, just have fun
20 and don't take the exact instructions in these recipes too seriously.
21
22 On a different note, my later recipes use very little yeast compared to what
23 you're usually supposed to use. I just let the bread rise much longer than
24 usual and that works out pretty well. I figure that it doesn't do
25 any harm and I can save yeast, so I might as well do it that way. Here,
26 though, the same warning applies that I mentioned above - the exact durations
27 that I let my bread rise are entirely random and just written here because I
28 know that it worked for me that way. If it works better to let it rise
29 overnight, you can try that - just experiment to see what works.
30
31 Now some general notes:
32
33 - Whenever baking bread that's not very wet, you can add a little bowl of
34 water in the oven to create some steam and keep the bread from becoming
35 too dry.
36 - The amounts of water used should only serve as general guidelines because
37 every flour is different and may produce very different results. It seems
38 that the length of time you let the dough rise also impacts how much water
39 is required. When I let the dough rise overnight, the yeast seems to work
40 its way through so well that the dough appears much softer afterwards.
41 - Most recipes here are written for dry yeast, but you can, of course, use
42 fresh yeast. The dry yeast just needs to be properly rehydrated with
43 lukewarm water before being mixed with the other ingredients.
44 - When greasing bread baking forms or trays, make sure to use butter or
45 margerine since regular oil doesn't seem to work very well.
46 - Some people like to add spices such as anise, fennel, coriander, and
47 caraway seeds to their bread. I don't care much for it, but I guess
48 that's just a matter of taste.
49 - After putting the dough into a bread baking form, you can smooth the
50 top with wet fingers.
51 - When baking any bread with potatoes in it, you may need to drastically
52 change the amount of water added because the potatoes may contain very
53 different amounts of liquid. I pressure-cook my potatoes, so they also
54 don't contain as much water as potatoes that were boiled completely
55 in water.
56 - When making bread with a wet dough in a bread baking form, make sure the
57 form is large enough because the dough may overflow otherwise once it
58 rises.
59 - If the bread or buns turn stale in the fridge, you can always try
60 toasting them. This has especially worked well with some of the
61 buns I've made - they often turn much nicer after toasting.
62 - Since the recipes containing a lot of potatoes are quite moist, it's
63 better to keep the breads/buns in the fridge because they get moldy
64 very easily.
65
66 #### Spelt (Dinkel) Bread
67 - Ingredients
68 + 500 g whole grain spelt/dinkel flour
69 + 1 pack/cube yeast (a bit less than 1 Tbsp dry yeast)
70 + ~400 mL lukewarm water
71 + 1 tsp salt
72 + 1/3 cup sesame seeds, ground
73 + 1/3 cup linseeds (leinsamen), ground
74 + 1/2 cup sunflower seeds
75 - Instructions
76 + Put flour in bowl, create mould in the middle, and put yeast into the mould
77 + Add just enough water to fill the mould and wait until the yeast starts bubbling (~10 min)
78 + Add salt, all seeds, and the rest of the water, and knead well for 5-10 minutes
79 + Let it sit for 60 minutes, covered with a towel or something of that sort
80 + Knead dough again, put it into bread baking form, and let it sit for about 30 minutes
81 + Optionally use water to smooth the outside of the loaf
82 + Put into oven and bake at 200 C for 60 minutes
83 + Take bread out of form and bake for another 10 minutes
84 + Note: it is possible to make the bread a bit softer by placing a small metal bowl filled with
85 water in the bottom of the oven while the bread is baking
86
87 #### Lebkuchen
88
89 Images:
90 [Chocolate glazing](images/lebkuchen_chocolate.jpg)
91 [Chocolate glazing (cut)](images/lebkuchen_chocolate_pieces.jpg)
92 [Sugar glazing](images/lebkuchen_glazed.jpg)
93
94 - Ingredients
95 + 250g honey
96 + 250g sugar
97 + 2 eggs
98 + 500g flour
99 + ~1 1/2 tsp (5g) "Hirschhornsalz" (Baker's ammonia/Ammonium carbonate)
100 + 2 Tbsp Lebkuchen Spice
101 + Chocolate or other glazing
102 - Instructions
103 + Heat honey in small pot
104 + Add sugar and keep heating until it has dissolved
105 + Leave to cool
106 + Combine with 375g flour, eggs, and spice
107 + Leave to rest in a cool place for one day
108 + Add remaining 125g of flour and Hirschhornsalz
109 + Spread fairly thin on greased baking tray (<1cm thick, maybe around 0.5cm)
110 + Bake at 180 C until it has turned nicely brown (~10-20 min)
111 + Leave to cool, then add whatever glazing you want
112 + Notes
113 * Add the honey-sugar mixture to the flour before it has cooled completely, or it will
114 be almost impossible to get out of the pot
115 * Apparently, it also works with other leavening agents, but I used Hirschhornsalz
116 since that's what's usually used
117 * If the glazing is not chocolate but some sort of sugar mixture, add it when the
118 Lebkuchen is still hot so it dries
119 * You can also add nuts to it. Let your imagination run free, at least within bounds.
120 * The dough is really sticky and difficult to work with. When spreading it onto a
121 tray, I always dip my hands in water before so it doesn't stick as much, and I just
122 spread it with my fingers instead of trying to use a rolling pin.
123
124 #### Elisenlebkuchen
125
126 Images:
127 [Chocolate glazing](images/elisenlebkuchen_chocolate.jpg)
128 [No glazing](images/elisenlebkuchen_unglazed.jpg)
129
130 - Ingredients
131 + 2 eggs
132 + 50g sugar
133 + 125g honey
134 + 4-5 tsp Lebkuchen spice
135 + 200g ground almonds
136 + 200g ground hazelnuts
137 + 50g candied lemon peel
138 + 50g candied orange peel
139 + 3/8 tsp Hirschhornsalz
140 + 1/4 tsp salt
141 - Instructions
142 + Mix almonds, hazelnuts, spice, and Hirschhornsalz together and set aside
143 + Beat eggs, sugar, and salt until the mixture is fluffy
144 + Add honey, candied lemon peel, and candied orange peel and mix well
145 * Note: you're not supposed to mix it too much to preserve the fluff, but sometimes it's
146 quite difficult to get the honey and candied peels mixed properly otherwise
147 + Mix in nut mixture
148 + Create patties about 7cm in diameter and 0.5-1cm thick on a tray
149 * Note: it is easiest to form them properly with wet fingers
150 + Leave on tray for at least 1 hour (ideally overnight)
151 + Bake at 150 C for 20-25 minutes, until they are light brown
152 * Warning: watch them carefully, they burn quite easily
153 + Glaze with chocolate or other glazing
154 + Notes
155 * Usually, these are made on top of "Backoblaten" (thin wafer papers for baking), but
156 I am not a huge fan of those
157
158 #### Whole Grain Rye Sourdough (Initial Creation)
159
160 Image:
161 [Sourdough](images/sourdough.jpg)
162
163 - Ingredients
164 + 500g whole grain rye flour
165 + 500mL water
166 - Instructions
167 + Mix 100g flour with 100mL lukewarm water
168 + Leave for 12 hours in a warm place
169 + Stir well
170 + Leave for another 12 hours in a warm place
171 + Add 100g flour and 100mL lukewarm water and repeat the other steps
172 + Repeat this 3-5 times, the dough should then be ready to use
173 + Notes
174 * The sour/fermented smell is normal, but make sure that the dough doesn't turn green
175 or some other weird color because that means something went wrong
176
177 #### Whole Grain Rye Sourdough (With Sourdough Starter)
178 - Ingredients
179 + 250g whole grain rye flour
180 + 250mL lukewarm water
181 + Several tablespoons sourdough starter
182 - Instructions
183 + Mix all ingredients well
184 + Cover loosely with lid and leave to rest in a warm place for 12 hours
185
186 #### Whole Grain Rye Bread
187
188 Image:
189 [Whole Grain Rye Bread](images/sourdough_rye_bread.jpg)
190
191 - Ingredients
192 + 500g sourdough
193 + 500g whole grain rye flour
194 + ~250mL lukewarm water
195 + 2 tsp salt
196 - Instructions
197 + Mix all ingredients and knead well
198 + Fill into bread baking form and leave in a warm place for 12 hours, covered with a cloth
199 * Note: it is best to smoothe the top using wet fingers
200 + Place a small bowl of water in the oven to create steam
201 + Bake at 250 C for 10 minutes
202 + Bake at 200 C for 40 minutes
203 + Remove from form and continue baking for 5-10 minutes
204 + Notes
205 * Always remember to keep a few tablespoons of sourdough for the next time
206
207 #### Low-Carb Bread
208 - Ingredients
209 + 150g yoghurt
210 + 4 eggs
211 + 100g linseeds or linseed flour
212 + 50g sesame seeds or flour
213 + 50g sunflower seeds
214 + 50g almonds or almond flour
215 + 1 pack (16g) baking powder
216 + 1/2-3/4 tsp salt
217 - Instructions
218 + If using whole linseeds, sesame seeds, or almonds, turn them into flour
219 first with e.g. a coffee grinder
220 + Beat eggs in a bowl
221 + Add other ingredients and mix well
222 + Fill into greased bread baking form
223 + Bake for 50 minutes at 150 C
224 + Remove from form and leave on grate in oven with oven door slightly open,
225 until it has cooled (this helps the other sides dry a bit)
226
227 #### Whole Grain Buns (well, except for the potatoes...)
228
229 Images:
230 [Whole](images/whole_grain_buns.jpg)
231 [Cut](images/whole_grain_buns_cut.jpg)
232
233 - Ingredients
234 + 400g boiled, grated potatoes
235 + 300g whole wheat flour
236 + 300g whole grain shredded rye (or just more flour)
237 + 100g shredded flaxseed
238 + 400-500 mL lukewarm water
239 + 2 tsp salt
240 + 1 tsp yeast
241 - Instructions
242 + Mix water and yeast and set aside
243 + Mix all other ingredients in a bowl
244 + When the yeast has dissolved in the water, add it to the bowl and mix/knead well
245 + Cover the bowl with a towel and let the dough rise for ~8 hours, pushing
246 it down occasionally (I just let it rise for most of the day or overnight)
247 + Form the dough into buns (~15) and set them on one or two greased baking trays
248 * Note that this dough is fairly sticky so it helps to always wet your hands
249 after forming a few buns
250 + Cover the trays with towels and let the buns rise for ~2 hours
251 + Bake the buns at 200 C for 30 minutes
252 + Notes
253 * This can also be put into a bread baking form and baked like regular bread.
254 * I originally made these buns with 700 mL of water, but when I made them again
255 and let the dough rise overnight, they because quite soft even with only
256 500 mL. Just start with under 500 mL of water (much less if you boil your
257 potatoes instead of pressure-cooking them), and then work your way up until
258 the dough doesn't seem to be too wet.
259
260 #### Potato Bread
261
262 Images:
263 [Whole](images/potato_bread.jpg)
264 [Cut](images/potato_bread_cut.jpg)
265
266 - Ingredients
267 + 600g boiled, grated potatoes
268 + 300g whole wheat flour
269 + 300g whole grain rye flour
270 + 500 mL lukewarm water
271 + 2 tsp salt
272 + 1 tsp yeast
273 - Instructions
274 + Mix water and yeast and set aside
275 + Mix all other ingredients in a bowl
276 + When the yeast has dissolved in the water, add it to the bowl and mix well
277 (I don't really knead it because the dough is fairly wet)
278 ([Image](images/potato_bread_dough.jpg))
279 + Cover the bowl with a towel and let the dough rise for 5 hours
280 + Fill into greased bread baking form (or two), optionally smoothing the surface with
281 wet fingers, cover and let rise for 4-5 more hours
282 + Bake for 1 hour at 200 C
283 + Notes
284 * Since this is a very wet dough, don't put a bowl with extra water
285 into the oven and maybe keep baking the bread without the form for a bit
286 if it isn't done properly after an hour.
287 * This bread is very moist and spongy.
288 * You may need to reduce the amount of water if it turns out too wet.