Go Back   English Forum Switzerland > Help & tips > Food and drink
Reply
 
Thread Tools Display Modes
  #1  
Old 27.05.2016, 09:13
zurich99's Avatar
Senior Member
 
Join Date: Jan 2010
Location: zurich
Posts: 282
Groaned at 0 Times in 0 Posts
Thanked 242 Times in 88 Posts
zurich99 has earned the respect of manyzurich99 has earned the respect of manyzurich99 has earned the respect of many
bread making

I have just got into bread making, I have made (successfully!!) white country loaf, Granary and various brown seeded breads, but I really want to try a dark bread like they have here - the walnut bread/ Nussbrot in Coop would be good or the Rogenbrot. But what flour -Rye(Roggenmehl)? what do they use or put in in the dough to make it so dark? is it treacle or something?
Any bread advice would be great
Reply With Quote
  #2  
Old 27.05.2016, 23:49
Newbie 1st class
 
Join Date: Jul 2014
Location: Baden
Posts: 13
Groaned at 0 Times in 0 Posts
Thanked 13 Times in 7 Posts
Bingg has earned some respectBingg has earned some respect
Re: bread making

I'm new to bread making myself. I'd love a good recipe for Butterzopf. I'm just used to making bread like I learned to in the US and I find it a bit more confusing here.
Reply With Quote
  #3  
Old 28.05.2016, 00:03
RufusB's Avatar
Forum Veteran
 
Join Date: Jul 2015
Location: In my head. And UK. Ex-Basel.
Posts: 1,519
Groaned at 33 Times in 32 Posts
Thanked 1,991 Times in 852 Posts
RufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond repute
Re: bread making

Any help?


http://www.bbc.co.uk/food/recipes/ry...at_bread_52123



Paul Hollywood seems to put treacle in his! His book is good if you're "getting into" bread.


Also this - recipe at end of article. They use molasses or treacle. http://www.theguardian.com/lifeandst...fect-rye-bread
Happy kneading!
Reply With Quote
This user would like to thank RufusB for this useful post:
  #4  
Old 28.05.2016, 00:06
Forum Legend
 
Join Date: Jun 2008
Location: Zurich
Posts: 4,654
Groaned at 152 Times in 118 Posts
Thanked 9,578 Times in 3,220 Posts
k_and_e has a reputation beyond reputek_and_e has a reputation beyond reputek_and_e has a reputation beyond reputek_and_e has a reputation beyond reputek_and_e has a reputation beyond reputek_and_e has a reputation beyond repute
Re: bread making

Not so sure about the dark rye bread. This is not one of my favourites but since I am a child, I love the lighter rye bread. In Switzerland, it is not so nice as back home in Holland. Especially rye with raisins is very nice
Reply With Quote
  #5  
Old 28.05.2016, 01:08
Captain Greybeard's Avatar
Forum Legend
 
Join Date: Aug 2009
Location: Sarganserland / NW Lower Peninsula of NE US Midwest
Posts: 3,183
Groaned at 40 Times in 34 Posts
Thanked 6,416 Times in 2,036 Posts
Captain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond repute
Re: bread making

Swiss Roggenbrot, although meaning rye bread, is mainly wheat based, with some rye added. Switzerland doesn't have much of a rye bread tradition; the same applies to real sourdough, which is essential for rye bread.

It's a different matter in Germany, the Netherlands etc., where real rye bread is a staple in many regions and sourdough often is common knowledge.
Reply With Quote
The following 2 users would like to thank Captain Greybeard for this useful post:
  #6  
Old 28.05.2016, 11:13
Forum Veteran
 
Join Date: Dec 2014
Location: Geneva
Posts: 1,072
Groaned at 15 Times in 12 Posts
Thanked 1,268 Times in 556 Posts
neddy has an excellent reputationneddy has an excellent reputationneddy has an excellent reputationneddy has an excellent reputation
Re: bread making

Landi has good bread making flour.
Reply With Quote
  #7  
Old 28.05.2016, 11:29
RufusB's Avatar
Forum Veteran
 
Join Date: Jul 2015
Location: In my head. And UK. Ex-Basel.
Posts: 1,519
Groaned at 33 Times in 32 Posts
Thanked 1,991 Times in 852 Posts
RufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond repute
Re: bread making

Aldi seems to have quite a selection too - but I haven't used it yet!
Reply With Quote
  #8  
Old 28.05.2016, 12:13
Forum Veteran
 
Join Date: Sep 2012
Location: ZH
Posts: 717
Groaned at 5 Times in 5 Posts
Thanked 648 Times in 338 Posts
daffy99 has an excellent reputationdaffy99 has an excellent reputationdaffy99 has an excellent reputationdaffy99 has an excellent reputation
Re: bread making

Quote:
View Post
It's a different matter in Germany, the Netherlands etc., where real rye bread is a staple in many regions and sourdough often is common knowledge.
Finland, Finland, Finland, The country where I want to be, for all the rye-based products there are to see ...

/me sighs heavily.
Reply With Quote
This user would like to thank daffy99 for this useful post:
  #9  
Old 28.05.2016, 14:16
Newbie 1st class
 
Join Date: Nov 2012
Location: Staefa
Posts: 21
Groaned at 5 Times in 4 Posts
Thanked 21 Times in 15 Posts
Patagonia is considered unworthyPatagonia is considered unworthyPatagonia is considered unworthyPatagonia is considered unworthy
Re: bread making

Try Aldi for the flour. I use it and bread is good although not so dark
Reply With Quote
This user would like to thank Patagonia for this useful post:
  #10  
Old 28.05.2016, 14:16
zurich99's Avatar
Senior Member
 
Join Date: Jan 2010
Location: zurich
Posts: 282
Groaned at 0 Times in 0 Posts
Thanked 242 Times in 88 Posts
zurich99 has earned the respect of manyzurich99 has earned the respect of manyzurich99 has earned the respect of many
Re: bread making

thanks for all the feedback, I have Paul Hollywoods book, I am working my way through....some recipes have worked out great but some terrible! I dont think I'm a natural bread maker :roll eyes:

Is the Coop Nussbrot, made with Rye or a mix? thats the type of brad I'm trying to get, Is the straight rye bread more like Pumpernickel from Germany? is so thats not what I'm trying to make its too strong for me!
Reply With Quote
  #11  
Old 28.05.2016, 14:40
RufusB's Avatar
Forum Veteran
 
Join Date: Jul 2015
Location: In my head. And UK. Ex-Basel.
Posts: 1,519
Groaned at 33 Times in 32 Posts
Thanked 1,991 Times in 852 Posts
RufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond reputeRufusB has a reputation beyond repute
Re: bread making

Quote:
View Post
thanks for all the feedback, I have Paul Hollywoods book, I am working my way through....some recipes have worked out great but some terrible! I dont think I'm a natural bread maker :roll eyes:


I've learned I'm not patient enough to bake bread... I end up with the packet mixes.


I did make his Piklets though - Northern UK version of a crumpet, I suppose - and used buttermilk. Yum.
Reply With Quote
This user would like to thank RufusB for this useful post:
  #12  
Old 28.05.2016, 16:23
Newbie 1st class
 
Join Date: Feb 2008
Location: Zurich
Posts: 10
Groaned at 0 Times in 0 Posts
Thanked 0 Times in 0 Posts
naveed has no particular reputation at present
Re: bread making

I tried the zopfmehl from Lidl... I don't know if they still have it but was quite good
Reply With Quote
  #13  
Old 31.05.2016, 17:01
Newbie 1st class
 
Join Date: Mar 2011
Location: Zurich
Posts: 12
Groaned at 2 Times in 1 Post
Thanked 0 Times in 0 Posts
Crammy15b has no particular reputation at present
Re: bread making

Some of the local farms will sell halbweiss flour - pretty good for strong breads
Reply With Quote
  #14  
Old 31.05.2016, 17:07
JagWaugh's Avatar
Forum Legend
 
Join Date: Apr 2009
Location: Eglisau
Posts: 3,988
Groaned at 31 Times in 30 Posts
Thanked 7,234 Times in 2,914 Posts
JagWaugh has a reputation beyond reputeJagWaugh has a reputation beyond reputeJagWaugh has a reputation beyond reputeJagWaugh has a reputation beyond reputeJagWaugh has a reputation beyond reputeJagWaugh has a reputation beyond repute
Re: bread making

Quote:
View Post
I've learned I'm not patient enough to bake bread... I end up with the packet mixes.


I did make his Piklets though - Northern UK version of a crumpet, I suppose - and used buttermilk. Yum.

I think the packet mixes are a good start, then you can try adding various things to them (grated cheese, onions, bacon, guinness). Zopfmix with raisins is yields a hybrid half way between a hot cross bun and pannetoni.
Reply With Quote
  #15  
Old 02.06.2016, 09:01
Forum Veteran
 
Join Date: Dec 2005
Location: zürich
Posts: 623
Groaned at 1 Time in 1 Post
Thanked 734 Times in 257 Posts
Jack has a reputation beyond reputeJack has a reputation beyond reputeJack has a reputation beyond reputeJack has a reputation beyond reputeJack has a reputation beyond repute
Re: bread making

We offer some free tips, recipes and an occasional video on our website: http://laughinglemon.ch/category/rec...-quick-breads/ - Maybe there is something there which is of interest to you.

Our most popular posting and video is on How To Make Zopf

If you are interested in diving into the subject a bit more, then perhaps you would like to consider a course we offer on Bread Baking Basics. It is filled with information and you will come away with some good basic skills. The next course is July 9th in Zürich (sorry for the self-promotion)!

Enjoy...
Jack
__________________
www.laughinglemon.ch ¦ on Facebook & Twitter too!
Reply With Quote
The following 4 users would like to thank Jack for this useful post:
  #16  
Old 11.06.2016, 16:56
Newbie 1st class
 
Join Date: Nov 2011
Location: Küsnacht
Posts: 11
Groaned at 0 Times in 0 Posts
Thanked 3 Times in 2 Posts
Magenta has no particular reputation at present
Re: bread making

I always buy the flour at the next Bio-Ladan or Reformhaus. They usually have a larger sortiment of grains that they grind for you on the spot. Then you can choose yourself how fine you want them. There you can also buy sour-dough (Sauerteig) if you don't feel like producing it yourself.
Reply With Quote
  #17  
Old 11.06.2016, 17:31
edot's Avatar
Forum Legend
 
Join Date: Sep 2007
Location: Winterthur
Posts: 4,861
Groaned at 21 Times in 20 Posts
Thanked 6,206 Times in 2,801 Posts
edot has a reputation beyond reputeedot has a reputation beyond reputeedot has a reputation beyond reputeedot has a reputation beyond reputeedot has a reputation beyond reputeedot has a reputation beyond repute
Re: bread making

Was just in Sweden and fell in love with the sweet, dark rye bread. Found a recipe for kavring online and made a loaf - it's a quick bread - very nice (if you like this sort of thing).

http://lemonsandanchovies.com/2014/0...ark-rye-bread/

Have also been making English muffins, though i need to improve my starter.

I buy most of my flour from Coop though. Should check out the reform haus
Reply With Quote
The following 2 users would like to thank edot for this useful post:
  #18  
Old 11.06.2016, 19:10
Forum Legend
 
Join Date: Sep 2006
Location: SZ
Posts: 7,617
Groaned at 18 Times in 17 Posts
Thanked 15,926 Times in 5,233 Posts
meloncollie has a reputation beyond reputemeloncollie has a reputation beyond reputemeloncollie has a reputation beyond reputemeloncollie has a reputation beyond reputemeloncollie has a reputation beyond reputemeloncollie has a reputation beyond repute
Re: bread making

Quote:
View Post
Was just in Sweden and fell in love with the sweet, dark rye bread. Found a recipe for kavring online and made a loaf - it's a quick bread - very nice (if you like this sort of thing).
Bless you, Edot!

My Swedish grandmother made this bread, and I've been craving it for years. Yet for the life of me I could not remember it's real name (we kids just called it 'Nonie Bread'), and my half-remembered description only produced blank looks from Swedish friends.

So thanks for the name, the recipe... and the memories.
Reply With Quote
This user would like to thank meloncollie for this useful post:
  #19  
Old 12.06.2016, 09:12
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 5,120
Groaned at 189 Times in 148 Posts
Thanked 6,085 Times in 3,290 Posts
greenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond repute
Re: bread making

Does anyone make sourdough bread by any chance and knows a good recipe?

There's one you can buy in Migros and it's OK (although a bit too dry for what I expected), but would like to make it myself.
Reply With Quote
  #20  
Old 12.06.2016, 10:57
Forum Veteran
 
Join Date: Jul 2014
Location: Basel-Stadt
Posts: 504
Groaned at 33 Times in 23 Posts
Thanked 427 Times in 234 Posts
snapsterone has earned the respect of manysnapsterone has earned the respect of manysnapsterone has earned the respect of many
Re: bread making

Quote:
View Post
Does anyone make sourdough bread by any chance and knows a good recipe?

There's one you can buy in Migros and it's OK (although a bit too dry for what I expected), but would like to make it myself.
I am chewing this very moment on a slice.

400 grammes Halbweissmehl
100 grammes Rye flour
150 grammes Sour dough starter
If I am cheating or in a hurry a small lump of yeast dissolved in water
Salt A good teaspoon full

Everything in a food processor,with enough water to make it good and sticky.Into a bowl to rise for a couple of hours.
Then in a colander lined with a well floured cloth till it doubles in size.

Oven on full belt with a cast iron casserole in it. When the max. temp. is reached take the casserole out and tip the dough in. Lid on and on the bottom shelf for 20 minutes. Lid off and another 20 minutes. I use the starter that is left over from the missuses dough recipe. She got it out of Annabell. It tastes better but takes about three days to make.
Reply With Quote
This user would like to thank snapsterone for this useful post:
Reply

Tags
bread flour, bread making




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bread Making Machine Ecm62 Items for sale 0 15.10.2015 19:11
machine for making bread [Zug] Lucy-an Items for sale 3 13.01.2015 20:30
WANTED: Bread making machine [ZRH] Richdog Items wanted 7 26.09.2013 18:29
Swiss Bread Making megk Food and drink 8 12.01.2013 11:13
Bread making machine Odile Food and drink 12 05.12.2012 16:55


All times are GMT +2. The time now is 10:54.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0