Archive for the ‘Recipes’ Category

Well, isn’t it that time again. To start a new happy healthy year. Though I didn’t make such promises, at least not officially, I still happened to make something to go with that theme. Bread with 100% wholemeal spelt and seeds.

The first thing I’ve ever made with spelt and spite all my prejudices it’s delicious. I’m such a white wheat bread eater that even baking with spelt is a huge step for me. But it worked out, yay! So, enjoy the recipe.

Dough, makes either one big, two small or one and a half medium breads (100% wholemeal spelt)

40g   Fresh yeast
400g   Water, lukewarm
10g   Salt
10g   Syrup, dark

50g   Sunflower seeds
50g   Flax seeds, brown
50g   Sesame seeds
500g   100% Wholemeal spelt flour

More seeds to cover the bread

Grease the bread forms. Pour some seeds on your working table, or onto a deep plate and mix them (this is for covering later). Make the dough: Dissolve the yeast, salt and syrup into the water and combine with the wholemeal flour and seeds.The dough is not knead-able, so just mix it ’till everything is well combined.

Depending on the size of your bread mold, take a piece of dough and roll it in the seed mixture. The form should be at least 1/2 filled, but I think filling 3/4 of the form gives the best result.

One and a half bread

Place the dough onto the bottom half of your oven. The oven should be cold at this point. Once you have the bread in, put your oven to heat up to 200°C degrees. Mine took about 15 minutes to reach that, and then I kept baking the bread for another 20 minutes in the form and further 10 minutes without. Therefore the total baking time was 45 minutes. The time can vary depending on your oven and the size of your forms, so keep an eye on the bread, but in an hour it ought to be baked for sure.


Let it cool down before slicing and then simply, enjoy.


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Better than your average hobbit, been there and back again, oh so manieth time this year. Finland, I think I’ll make it once more this year. Still six unused holiday days, but if my luck doesn’t work it’s wonders, I think it will be yet another Christmas in Germany. But let’s get over with Halloween first, before we start thinking about Santa. Well, kinda did that already, or why else would there have been so many pumpkins?

Everybody make yours!

Came back with cranberries, and in no time had they turned into a cake. Was too impatient with the layers, though, and everything mixed into a lovely pink mess. Waah, I may never learn.


Many other cakes have appeared, too. Today I met one, actually four small ones, with kiwis and butter-cream inside them. I was too impatient once again, though, as I used fridge cold butter for my butter-cream. But at least I had the patience to let the custard cool properly this time. Maybe next time I’ll do it all properly.

Little cakes

Macaroons worked out. Well, spite the air-pockets inside that do bug me. Even if I banged the tray against the table a dozen times. But otherwise, quite nice. Filled with blackberry jam, yum yum.

Blue daba dii

Bread has been baked, too. Some archipelago loaves and one with quite a bit of quark. Everything works.


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Another one of boyfriend’s wishes. He loves the Bienenstich-cake from my bakery, and so, I gave it a shot at making this deliciousness myself, too. The cake turned out to be yummy (made it last week), but in the process I discovered something more to my liking. From the excess dough I made a few round pieces and coated them with the almond mixture as well. That was delicious! So, decided to name them Bienenenstichtaler, taler usually referring to a round baking here in Germany.

Something of these reminds me of the Tosca-cake, I know from Finland, though it’s typically made with a sugar cake basis. For these round cakes, I used yeast dough, and I must say it works. Not being too sweet, something that Tosca-cake can easily turn into, these Bienenstichtalers leave open the possibility of cutting them in half and filling them with whipped cream and berries or vanilla custard.

Yeast cakes

Bienenstichtaler (10 pcs)

200 g   lukewarm milk
1   egg
50 g   sugar
2 ts   vanilla sugar / couple drops of vanilla aroma
2 g   salt
20 g   fresh yeast
375 g   all-purpose flour
50 g   butter, room temperature

For the filling:
180 g   butter
180 g   sugar
18 g   glucose syrup / golden syrup
18 g   honey
70 g   cream

+ 180 g of almond in different forms (sliced, slivered, crushed) or why not other nuts, too. I decided to go for some sliced hazelnuts as well, as I found them on offer.

1. Warm up the milk ’till lukewarm and dissolve the yeast into it. Mix together with sugar, salt, egg and vanilla aroma.

2. Add the flour in couple batches kneading well all the time. Add the butter after a while of kneading. Knead ’till the dough starts to come off from the edges of the bowl and you have obtained a smooth dough.

3. The dough will be quite loose, but don’t worry. Will result into soft yummy cakes! So, cover the dough and let it proof for 30 minutes or so.

4. Once the dough has proofed, pour it onto a floured working table. Dust the top with a little bit of flour and divide into 10 equal pieces (about 75g each). Form the pieces round and roll out into circles (12 cm). Divide onto two baking papers, and leave to proof covered with a cloth.

5. Prepare the filling. Measure all the filling ingredients into a pot, not the almonds, and bring to boil, stirring occasionally. Once boiling, let the mixture boil for about 5-7 minutes. The ideal temperature for the filling would be 112°C, so if you have a cooking thermometer, now is a great change to use it. The mixture should thicken and turn golden yellow, but not brown.

6. Having cooked, remove the mixture from the heat and mix in the almonds. Leave the mixture to cool. It ought to cool so that it doesn’t kill the yeast activity, but is still smoothly spreadable. So, warm to the touch, but not burning your fingers.

7. Once the mixture has cooled, dimple some holes into the yeast cakes with a fork, and divide the filling onto them. Spread the filling across the basis, and cover the cakes again with a cloth.

8. Heat up the oven to 210°C. Once warm, bake the yeast cakes in two batches in the center of the oven for about 10-15 minutes ’till equally golden brown.

9. Let the yeast cakes cool down a bit, before biting into them. Yum yum!



openThe Free Dictionary: Affording unobstructed entrance and exit; not shut or closed.

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Say cheese

Though summer and therefore grilling season is coming to it’s end, it never is too late to post the cheesebread recipe. Let it cheer up your autumn instead. Make a nice mushroom soup and bake a cheesebread for those who do not eat mushrooms. For it’s so good, it almost counts as a meal on it’s own. Try and enjoy, different cheeses and different flavors for your liking. It’s delicious!

Cheesebread in a form

350g    White flour

200g    Lukewarm water

15g    Fresh yeast

7g    Salt

10g    Sugar

20g    Oil

170g    Diced cheese (I used processed cheddar cheese and some gouda, too. Like the color of the cheddar when slicing the bread. To dice the the processed cheese I unwrap the slices, pile them and squeeze them together. Then I have a chunk of cheese to dice.)

1. Dice the cheese and place into freezer. This way it doesn’t get smashed into the dough, when kneading. Then again, freezing the cheese also lengthens the proofing time.

2. Measure the flour, water, yeast, salt, sugar and oil into a bowl and knead ’till a smooth, elastic dough is formed. I kneaded my bread this time with the Bosch, and it did work out, almost as good as hand. Just a bit too fast.

3. Cover the dough with a cloth and let it proof for about 40 minutes, ’till about doubled. Then scrape your dough onto a working table (don’t let the picture fool you), spread it our a bit and pour the frozen cheese cubes over it. Knead the cheese gently into the dough, so that the cubes are evenly distributed.

Do as I say, not as I do

4. Shape the dough into a long loaf, so that it fills your bread form. Grease the form and place the dough into it. Let the bread proof covered for about an hour, ’till clearly risen. It might take a while to proof now, ’cause of the cold cheese, so let it take it’s time.

5. Heat up the oven to 190°C and place your bread onto the bottom-mid level of it. Let it bake for 30 minutes, keeping an eye on the browning, and if necessary, turning the bread around. If your bread is a lot paler from the bottom, simply take it out of it’s form, and lastly bake without a mold for some time.

6. Let it cool, slice and enjoy. Doesn’t store too well, so don’t worry if you end up eating it all in a one go. Or then freeze some of it right away.


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