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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.


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.