Φίλιππος Στέφανος

Nocturnal Inclination

Nerdkram, Internethumor und der ganzen Rest.

Treberbrot (draff bread)

Following Fritscher's advice, I used the druff from our brewing session for baking some bread. Since this was rather spontaneous, I didn't use sour dough but opted for fresh yeast instead. I googled around for some recipes to get a rough idea for the quantities. In the end they were all basically the same, so this is what I did:

  1. Combine ingredients and knead thoroughly. Let rise for 1:20h.
  2. In the mean time dice the onions and sauté them in some olive oil. Add sugar and let caramelize, season generously with black pepper
  3. Add the onions to the dough and combine. Let briefly rise to form in a small bowl, slice the top to allow the bread to expand.
  4. Bake in the center rack at 250°C (7) for 30min. I heated an additional baking tray and poured water on it when I put the bread in to have some nice steam. On top of that, I added a little metal bowl of water to the oven.

I really liked the outcome of the bread, it had a gread taste and texture. Next time maybe add the onions to the dough initially, as I have the feeling I lost some of the "fluff" during the second mixing. And it din't mix as evenly as it might have before the rising. The shape could be improved on with a prober bread tray. It works very well just with some butter and salt :)

Zipfelbier.ch had some nice ideas of other aromatic ingredients to add:

  • 150g diced bacon
  • 1 small jar of pesto
  • 1 small jar of pickeled garlic, chopped
  • 1 small jar of dried tomatos in oil, finely chopped
  • 1 jar of black olives, chopped
  • 2 Tiblsp caraway (yikes)
  • 100g nuts, chopped

I think I should try some of these the next time.