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.
- 300g full grain rye flour (Alnatura)
- 200g wheat flour 405
- 250g druff
- 3 tsp sea salt
- 1/2 cube fresh yeast
- 1/2 bunch of fresh parcley, chopped
- 250ml pilsner (Würzburger Hofbräu)
- 2 red onions, diced
- Olive oil
- Chop parsley and dice oninos. Sauté onions briefly until fragnant.
- Combine all ingredients and mix with hand mixer and dough hooks.
- Let rise for over 2:00 hours
- 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
- 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.
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:
- 500g flour (Wheat 405, NORMA Küchenstolz)
- 250g druff
- 1/2 cube fresh yeast (DHW Backhefe Vital Gold)
- 3 tsp salt
- 250ml lager beer (Urfränkisches Landbier)
- 2 red oninons
- 1 Tblsp brown sugar
- olive oil
- black pepper
- Combine ingredients and knead thoroughly. Let rise for 1:20h.
- In the mean time dice the onions and sauté them in some olive oil. Add sugar and let caramelize, season generously with black pepper
- 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.
- 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.