Showing posts with label cottage cheese. Show all posts
Showing posts with label cottage cheese. Show all posts
Wednesday, May 15, 2013
My quick and delicious spelt-curd-bread revamped
Maybe you remember the quick and delicious spelt-curd-bread I presented in February, possibly one or the other even tried it out. As for me, it became my favourite bread and I'm baking it almost every week, alternating the seeds I'm putting in.
So why revamping it? Well, I had the problem, that with the given quantity of ingredients, my bread either overflowed the baking dish
or if I separated it in two baking tins, the breads turned out to flat, because there wasn't enough dough. At least with backing two loaf, I've been able to find out, that the bread is staying fresh and fluffy for a really long time. Even after 5 days in my cupboard, wrapped in a kitchen towel, the inside was almost as good as on the second day. Not that its very important to us, because normally we eat that bread within two days, but still good to know.
So last time I was baking with my original recipe, I've put the dough in only one baking tin again and my bread rose so much, that the thin crust broke and the still fluid dough flowed out all over the oven. I almost started to cry.
So that week I decided to reduce the amount of flour and adjust the other ingredients. But I didn't adjust consequently, because I wanted to experiment a bit. The idea of baking a smaller bread was initially grounded in getting hold of smaller packages of instant yeast; instead of 10 g they are only 7 g now. I wasn't sure, how the bread will come out, but as you can already guess, it turned up just better than the previous. Even my husband asked, if I changed something.
So here comes my revamped and improved Spelt-curd-bread with sunflower seeds
So why revamping it? Well, I had the problem, that with the given quantity of ingredients, my bread either overflowed the baking dish
So last time I was baking with my original recipe, I've put the dough in only one baking tin again and my bread rose so much, that the thin crust broke and the still fluid dough flowed out all over the oven. I almost started to cry.
So that week I decided to reduce the amount of flour and adjust the other ingredients. But I didn't adjust consequently, because I wanted to experiment a bit. The idea of baking a smaller bread was initially grounded in getting hold of smaller packages of instant yeast; instead of 10 g they are only 7 g now. I wasn't sure, how the bread will come out, but as you can already guess, it turned up just better than the previous. Even my husband asked, if I changed something.
So here comes my revamped and improved Spelt-curd-bread with sunflower seeds
Tuesday, February 5, 2013
Quick and delicious spelt - curd - bread
We ran out of bread yesterday and our shopping day is still a few days away. I haven't baked bread for months, so I didn't have any starter/motherdough to bake my usual bread. I baked already bread without a starter, but they aren't as tasty, additionaly they also don't stay fresh longer then one or two days. I've set my starter immediately, but was still sitting with the problem of not having any bread at home. I decided to give it a try and find a new recipe for a quick bread.
I intended to find a recipe for a spelt or full corn bread, considering us trying to eat as healthy as possible since new year. Christmas time was a killer, we haven't watched our figure at all and since it was as hot as I mentioned already, we had lots and lots of ice cream. Now we are back on track and trying to avoid white flour, too much fat and of course ice cream. I know, my apple - kefir pancakes haven't been really diet food, but one day a week we are allowed to sin - it makes it definitely easer to stick to our plan.
By the way, for our Namibian followers, you get spelt flour only under the German name Dinkelmehl, at least I haven't found it otherwise yet. Please contact me, if you could buy it differently.
Anyway, I discovered this very interesting bread recipe I couldn't wait to try out. I should mention at the beginning, it's not meant to be kneaded by hands, because the dough is too runny.
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