freerk's blog

Hey guys, I need your help!

So my brother saw my breads and now he wants in on it :-)

He wants me to make him and his wonderful family my variation on a traditional regional Dutch currant-bread associated with the holidays. At Xmas, New Years, but also at Easter, in the East and North of the Netherlands a lot of people eat this traditional "krentenwegge" (a heavy currantbread with an almondpaste filling). This is what the original loaf looks like...

Help! Somebody stop me from churning out more bread than even my freezer can handle... or... wait a minute.. I NEED A BIGGER FREEZER!!!!

I had my first try at croissants. We won't talk about that. Not at all.

The second attempt though was much more satisfactory. I made them too small, in retrospect, and by doing so I think I restricted the layers from really fully developing, but everything was there; the crunch, the slightly chewy core, a nice taste and flavor; subtle buttersweet. I'll put on some pics of the crumb later, and for now; here's how I did it.

Because there are hardly any bread baking videos out there in Dutch, I decided to do it myself; this loaf is way too good to be only made in English!