SISHUIGUFANG: Rye

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Kamis, 29 September 2022

Best VideosRye Apple Crumble Bars SISGUFANG

These autumn-festive apple bars feature a buttery wholegrain shortbread base, perfectly spiced apple filling and finish off with a fantastic crumbled oat streusel, with the distinct earthy flavour of wholegrain rye. They are egg-free and sweetened with coconut sugar, so it's refined-sugar free too. The recipe is rather easy and very delicious, the best part is that you can customize it to your taste. Add some raisins, cranberries or pecans that you think compliment the apples and for an even nuttier and deeper caramelized flavour, replace the browned butter for regular one.

Best VideosBuchteln with Blackberry Marmalade SISGUFANG

Buchteln are sweet rolls made of enriched yeast dough and baked in a casserole dish. Depending on the region, they are also called "Wuchteln", "Rohrnudeln", or "Ofennudeln". Buchteln are particularly juicy and delicious if you prepare them with a fruity filling. Depending on the season, the Buchteln can be filled with berry, apricot or plum jam. You can bake them with or without filling. They are usually served vanilla sauce, powdered sugar or eaten plain and warm.

Originally, Buchteln come from Bohemian cuisine and are widespread in Bavaria, Austria and South Tyrol. The name comes from the Czech "buchtičky" or "buchta". In Bavaria, Buchteln are often prepared with sultanas or cranberries. Our favourite is poppy filling.

Best VideosBlackberry Spelt Muffins with Sourdough Discard SISGUFANG

These blackberry loaded sourdough discard muffins with a combination of white and whole spelt flour are a great way to put excess starter to work. They are excellent for a mid-morning treat or a snack on the go or even as a dessert served with vanilla ice cream. Use fresh or frozen blackberries, or go foraging to find some in the summer months. The use of rye sourdough discard adds a very pleasant tangy flavour and moisture that helps these wholesome muffins stay moist and fresh for longer. I baked these muffins in a jumbo 6-cup muffin pan. If you want to use a standard-sized 12-cup muffin pan, adjust the baking time accordingly.

Best VideosMirabelle Coconut Pizza with Wild Yeast Water SISGUFANG

Pizzas don't always have to be savoury. Try this simple dessert pizza made with mirabelles and coconut cream. The dough is prepared with white spelt flour flavoured with Dutch-processed cocoa powder and naturally leavend with wild yeast water and sourdough discard. It makes a perfect summer treat, late afternoon pick-me-up or even as a late-night dessert.

Best VideosSourdough Bread with Blackberry Rosemary Pomace SISGUFANG

Baked with Blackberry Rosemary Pomace	Baked with leftover pulp from juicing

A pomace is the pulpy remains after fruit (or vegetable) has been crushed in order to extract its juice or oil. It contains skins, pulp, seeds and stems of the fruit. It's a cheap source of dietary fibers, antioxidants, pectin and other nutrients. Pomace can be turned into the distilled products, used to make animal feed, recycled as mulch, processed to make grapeseed oil and flour.

In this recipe I am incoperating blackberry and rosemary residues from making fruit curd into the sourdough bread. The add of pomace adds more freshness, fruitiness, depth and colour to the bread. Last but not least nothing is wasted. You can bake the bread into a batard, boule or a regular sandwich loaf. Although pomace is absolutely compostable and perfectly okay inside a composting bin, it's still better if it ends up on the plate.

Best VideosSourdough Jam Rolls SISGUFANG

These soft, overnight sourdough rolls with no added commercial yeast are the perfect breakfast or afternoon tea treat! Baked with an enriched sweet dough, a homemade wild blackberry jam and dusted with powdered sugar. I used rye sourdough starter with 100% hydration, but spelt or wheat starter would work just fine. Sourdough adds so much flavour and really brings these jam rolls up a level. You can frost them with a cream cheese glaze if desired.

Best VideosSt. Gallen Country Bread with Overnight Fermentation SISGUFANG

St. Gallen Bread with 100% Bread Flour

St. Gallen Bread is a traditional Swiss bread loaf that is shaped into a round knot with a torn front with a very crunchy, thick crust and a dense, soft and tender interior. It is one of the most common and popular breads found in almost every region of Switzerland, esp. in German-speaking region, and in almost every grocery store and bakery. Originally, St. Gallen bread was common in the cantons of St. Gallen, Thurgau and both Appenzells, although in Appenzell it is called "Appenzeller Brot" and in Thurgau "Thurgauer Brot". Today it is mostly made in loaves of 500 g or 1 kg, sometimes 250 g. In the past, loaves of 2.5 kg were common.

I simply shaped my St. Gallen bread into a big knot, very much like a snail shell. If a traditional St. Gallen bread shape is desired, then divide the dough into thirds and shape each into a ball. Place them on a floured parchment paper and chill in the fridge for 12-18 hours. Lightly flatten a dough ball and fold in two thirds of the dough from the back side to the front side, then one quarter from the upper left side. Now you will have kind of a “nose” in the middle, and with the sides of your hands, press the dough a little on the left and right side of this nose. This will result into kind of little wings – fold the wings into the middle. Repeat with remaining two dough balls. Place them together on parchment paper or into a loaf pan. Check out the Kochtopf's blog or Marcel's video below if you need more details on shaping process.

Best Videos100% Wholemeal Rye Sourdough Bread SISGUFANG

There's nothing like a good slice of whole rye bread! Spread with butter or topped with cheese, and sausage. It's perfect for breakfast, in between meals or for supper as home-baked always tastes best!Nothing else goes into the dough here but wholemeal rye, water, salt and optional malt extract. A little time, a little practice and you have a hearty and nutritious bread on the table. The bread releases an irresistible aroma as soon as it is baked. You can tell if the rye bread is baked through by tapping on the underside of the loaf. If it sounds hollow, the bread is ready. It is best to let the loaf cool down completely before cutting it.

Wholemeal rye flour is rich in dietary fibre as well as minerals due to the high proportion of husks. Fibre promotes good and healthy digestion, while the minerals perform various tasks; phosphorus, for example, is important for strong bones and zinc ensures good defences. The B vitamins are also essential for the brain and nervous system.

Best VideosVinschger Paarl from South Tyrol SISGUFANG

Vinschgerl Paarl (aka Vinschgauer Paarl or monastery bread), first invented in the Benedictine abbey of Marienberg in the 13th century, is a typical Tyrolean flatbread that is about palm-sized, 2-3cm thick and baked in pairs with fresh spices such as fennel, coriander and caraway. They are hearty and have a very distinctive flavour due to the use a high proportion of rye flour, sourdough and bread spices like blue fenugreek, cumin, fennel and coriander. The flour for the Vinschger is 70% rye flour: dark or light or wholemeal. The sourdough makes them easy to digest and they stay fresh for a long time. If you are a fan of well spiced wholesome bread, this recipe is just right for you!

These rye flatbreads taste particularly good with strong mountain cheeses made from raw milk, like Allgäu mountain cheese, and hearty sausage / ham and South Tyrolean red wine. The Paarl bread is often served at weddings: its shape is supposed to symbolise the union of the bride and groom.

Vinschger Paarl from South Tyrol

adapted from Marcel Paa

Preferment	Final Dough
15 g Rye sourdough starter 100 g Lukewarm water 100 g Organic wholemeal rye flour	3/4 tsp Koriander seeds 1 tsp Caraway seeds 1 tsp Fennel seeds 1 tsp Blue fenugreek All of the preferment 200 g Lukewarm water 140 g Organic wholemeal rye flour 100 g Organic plain flour #550 6 g Salt 3 g Fresh yeast

Add the sourdough to the water in a bowl and mix together. Then add the mixture to the rye flour and mix everything together without lumps. Cover the mixture with a tea towel and leave to ferment at room temperature for about 6 hours.
Place all spices in the mortar and use the pestle to smash them up until they're finely ground.
Put all the ingredients of the main dough together with the spices into your food processor and mix well for about 5-8 minutes.
Place the dough in a greased bowl, cover with a tea towel and leave to proof for 90-120 minutes at room temperature.
After the proofing time, turn the dough out onto a well-floured work surface and dust the dough with rye flour. Divide the dough into 4 even portions and shape each into a smooth round ball. Place two dough balls directly next to each other on a lightly greased or parchment lined baking tray with the seam side down. Dust the dough balls with rye flour and cover with a towel. Set aside at room-temperature for about an hour until cracks form on the surface.
Meanwhile preheat the oven to 250C/480F with a bread baking stone and an ovenproof dish in the bottom half of the oven.
Transfer the dough onto the baking stone. Pour a cup of water into the baking tray at the bottom half of the oven. Close the door immediately and bake for 15 minutes. Lower the oven temperature to 200C/400F and bake 20-30 minutes more until it's richly brown and crisp. Place the loaves to cool well on a wire rack.

SISHUIGUFANG

Kamis, 29 September 2022

Best VideosRye Apple Crumble Bars SISGUFANG

Jumat, 23 September 2022

Best VideosBuchteln with Blackberry Marmalade SISGUFANG

Senin, 22 Agustus 2022

Best VideosBlackberry Spelt Muffins with Sourdough Discard SISGUFANG

Rabu, 17 Agustus 2022

Best VideosMirabelle Coconut Pizza with Wild Yeast Water SISGUFANG

Minggu, 14 Agustus 2022

Best VideosSourdough Bread with Blackberry Rosemary Pomace SISGUFANG

Sabtu, 06 Agustus 2022

Best VideosSourdough Jam Rolls SISGUFANG

Kamis, 23 Juni 2022

Best VideosSt. Gallen Country Bread with Overnight Fermentation SISGUFANG

St. Gallen Bread with 100% Bread Flour

Minggu, 19 Juni 2022

Best Videos100% Wholemeal Rye Sourdough Bread SISGUFANG

Selasa, 14 Juni 2022

Best VideosVinschger Paarl from South Tyrol SISGUFANG

Vinschger Paarl from South Tyrol

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