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Old 27.05.2016, 08:13
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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
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Old 27.05.2016, 22:49
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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.
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Old 27.05.2016, 23:03
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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!
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Old 27.05.2016, 23:06
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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
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Old 28.05.2016, 00:08
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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.
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Old 28.05.2016, 10:13
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Re: bread making

Landi has good bread making flour.
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Old 28.05.2016, 10:29
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Re: bread making

Aldi seems to have quite a selection too - but I haven't used it yet!
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Old 28.05.2016, 11:13
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Re: bread making

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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.
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Old 28.05.2016, 13:16
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Re: bread making

Try Aldi for the flour. I use it and bread is good although not so dark
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Old 28.05.2016, 13:16
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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!
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Old 28.05.2016, 13:40
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Re: bread making

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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.
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Old 28.05.2016, 15:23
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Re: bread making

I tried the zopfmehl from Lidl... I don't know if they still have it but was quite good
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Old 31.05.2016, 16:01
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Re: bread making

Some of the local farms will sell halbweiss flour - pretty good for strong breads
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Old 31.05.2016, 16:07
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Re: bread making

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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.
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Old 02.06.2016, 08:01
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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...
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Old 11.06.2016, 15:56
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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.
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Old 11.06.2016, 16:31
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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
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Old 11.06.2016, 18:10
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Re: bread making

Quote:
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.
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Old 12.06.2016, 08:12
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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.
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Old 12.06.2016, 09:57
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Re: bread making

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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.
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