CrustandCrumb's blog

Great recipe! Brotdoc did a great job with the directions on his website. The tricky part of this recipe, which I learned after baking is not to over proof!

Second, I have to admit I'm still learning how to form loafs (as my photo will attest to) which is why I picked this recipe.

The flavor was excellent, we had it this morning with butter, cheese. An excellent bread, I will make it again to get better at it!

Here's the link with the English translation through Google Translate -

As my 3.5 year old daughter would say, "deeeliciousss". Wonderful with cheese or just butter. We enjoy this bread for breakfast. Link to the recipe -

http://brotdoc.com/2013/05/26/musli-brot/

Enjoy baking!

Sid

Okay, I couldn't resist, I know its corny.

I've now baked twice the Black Hamster Bread recipe from Ketex, to me this is a Schwarzbrot or black bread.

The first attempt was problematic -

Too much yeast, this coupled with the starter and the bread began rising too quickly

Hydration level was way overboard - as I cut into the bread the knife had streams (yuck!)

I wasn't happy with the high/fast bake time, I felt this contributed to the wet doughy first trial

This will be featured regularly at our house. We've come to like breads made with buttermilk for adding the sour taste, softening the taste of the whole grain.

The bread works really well for sandwiches, although a loaf shape would be better.

Here's the link to the recipe in English (through Google translate) -

This is my third go at making this bread. The only case where I didn't follow the recipe was the yeast water (mine is in the works). I substituted dry yeast (around 4 grams).

To my surprise you do not taste the apple (could me my palate isn't picking it up) but I think biggest benefit I've noticed the bread doesn't taste too "grainy".

Here's the link to the recipe (starts in German, scroll down for English version)

Great bread! We loved it, I'll have to make it one more time to get the moisture content right as the crumb in my version came out a spongy. But I'm amazed to get this much rise in such a high whole grain bread. The interesting thing about this bread is that it uses both a bread starter and also yeast at the final stage. The dough rose on schedule!

I didn't have the Spelt 1150 flour so I used a mix of pure spelt flour with bread flour. I guessed from what I read on the web.

The dough was very wet and soggy, I bowl mixed and later kneaded with a hand paddle.

The buckwheat, to my surprise reduced the grainy flavor of the bread relative to other whole grain breads. It had a nice nutty flavor. The loaf was dense but nice. I should've been more careful in following directions! I didn't follow keeping the oven open the last 5 minutes the crust became a bit too crusty!

Here's the link to the recipe on Bernd's Bakery, note the recipe first starts in German, followed by the English version. Great site! I was really impressed with the level of details on creating bread cultures - take a look!

Great recipe, I didn't have the 5 or 7 grain meal he mentioned so I substituted a mixture of rye, oat and wheat flakes. Nice sour flavor. I also substituted bread starter in place of the yeast for the preferment.

The dough was really wet, thick. After two hours i had to use extra flour to get the outside dry enough to become workable. I left the dough in the refrigerator for a slow rise and worked great!

Here's the link to the recipe

http://ketex.de/blog/brotrezepte/steinhorster-schrotbrot

Great recipe, I'm still working on becoming a better baker! I found this recipe on Plotzblog.de (I love Google translate!). The first I made this recipe, I understood afterwards how the buttermilk softens (my way of characterizing) the whole grain bread. I did however want "more lift" or more volume so I tried the second time and added 20% bread flour in place of the spelt.

I used a hard lid covered loaf pan, this was a mistake! The bread rose, hit the roof of the pan and didn't rise to its full potential.
 

My first attempt at making black bread. I used the recipe from Gerhard Kellner's website ketex.de. Google translate worked great at making it a useful recipe. The rest I used Hanseata's guide to German flour and US equivalents.

Having gone through this recipe now I would suggest the following -

1. Soak the old crumbs first and smash them throughly - I found the pieces absorbed too much water and let some out after smash.

2. Soak nuts in a shallower bowl - the nuts at the top of a higher bowl didn't absorb as much water.