Browsing Tag

breakfast

Breads, Breakfast/Brunch, Sweet Snacks

Mandel-Rosinenzopf (Saurteig) /
Sourdough Almond-Raisin Challah

Germany on my mind today as I watch with grave concern the flooding and devastation. It’s not the region of Germany where I have a lot of family (though my father’s side is closer, mother’s side is from the south — and not to worry, all family and friends are accounted for and well). And, I had to feed the sourdough starter and was feeling particularly German, so I made this Mandel-Rosienenzopf. Roughly, it’s a Challah style bread, most commonly called a Hefezopf of Hefekranz, but seeing I wasn’t using Hefe (yeast), I couldn’t very well call it either of that, so I went with Raisin and Almond Challah. It’s light and got a bit of a chew on the inside and is very flavorful. It reminds me of my Oma, who used to dunk it in her milk coffee.
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16. July 2021
Breads, Breakfast/Brunch

Cinnamon Raisin Squirrely Bread

I know that I am going to step into the land of controversy with this week’s bread. There are camps on both sides, with strong, heartfelt opinions. Very few foods elicit such strong opinions (maybe Brussels Sprouts) as much as this: raisins in cinnamon swirl bread (well, raisins in anything, really). I love raisin, and as such, yes, this Cinnamon Raisin Squirrely Bread does indeed have raisins in it. Lots of them, in fact. Don’t like raisins, leave ’em out. No harm done. 🙂

PS: auto-spell check “corrected” swirl to squirrel so I went with Squirrely Bread instead of Swirly Bread. Seemed funny enough.
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9. June 2021
Breads, Breakfast/Brunch

Sourdough Marathon Bread

The weekly sourdough! Another “new-to-me” bread (though I had made it as a yeasted bread before): Sourdough Marathon Bread. Why is it called Marathon Bread? Well, other than it being chock full of good for you stuff, thus, likely a good way to carb-load for a marathon, I don’t have a good, specific answer. It does have grated carrots and finely chopped dried fruit (I used dried apricots but you can use anything that you like), plus sunflower and pumpkin seeds. Healthy, yummy, great as a breakfast bread and keeps you going all day with sustenance. I’ll definitely make it again (but with raisins or cranberries, I think)
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3. June 2021
Breads, Breakfast/Brunch, Dinner, Lunch, Sandwiches/Paninis

Bauernbrot (German Farmer’s Bread)

Another sourdough experiment gone right. I know, I know, I’ve been going a little overboard with the bread-baking these past few weeks, but soon it will be summer and I won’t want to bake bread nearly as often. Anyway, this is a traditional German Bauernbrot — German-style Farmer’s Bread. It’s a combination of rye, whole wheat and high-gluten bread flour, and a wee combination of some typical bread spices: caraway and fennel seeds, a bit of ground anise and coriander. None of those spices on their own are my favorites, but put together, they do taste like traditional bread. And the loaf turned out fairly pretty so I am happy. Yay!
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25. May 2021
Breads, Breakfast/Brunch, Sides, Sweet Snacks

Orange and Hazelnut Sweet Focaccia

And here is something different: have you ever tried *sweet* Focaccia? Normally it’s savory, with rosemary or garlic or olives or just as a rustic accompaniment to Italian food, but I decided to make some with honey, oranges and hazelnuts. Wow! Simply phenomenal. I could see this along side a salad for brunch or even as a breakfast bread. It’s bursting with flavor, light, sweet and delicious. And it was another excuse to experiment with my sourdough.
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21. May 2021