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Nocturnal Inclination

Nerdkram, Internethumor und der ganzen Rest.

Druff Bread with Parsley

We brewed again, so I baked again. I wanted to tweak the previous druff bread recipe a bit, so I added fresh parsley. I also sautéd the onions way shorter and without sugar. Also: RYE flour, full grain even!Since we did a stronly hopped beer, I wanted it to be accompanied by a strongly hopped bread. Würzburger Hofbräu was the closest I could get at 7:30 at the local supermarket.

  1. Chop parsley and dice oninos. Sauté onions briefly until fragnant.
  2. Combine all ingredients and mix with hand mixer and dough hooks.
  3. Let rise for over 2:00 hours
  4. Flip into a fatted baking dish. Briefly let rise wile you preheat the oven to 6. Cut to allow for expansion. Sprinkle some rye flower on top
  5. Bake in steam for 40min

I had difficulties getting the dough to rise at room temperature in winter. I let it sit on the heater, but it wasn't warm enough I guess. I moved it to the oven hot from my casserole eventually. Then I kind of forgot about it and let it rise for what was maybe too long. Put it into a tray so that it would keep the shape better than last time. Kastenbrot. I fatted the dish to hopefully prevent sticking. Unfortunatley I realized the dough had not fully mixed and there was some raw flour still :( I just seem to have a bad hand at baking. It came out risen and soft, but I think it could've risen more in the oven if I didn't let it sit for too long.