Better bake something yourself - today you'll find here tasty recipes for bread rolls, baguettes, brioche and other yeast pastries!
Beautiful recipes from the category cooking & baking as from the baker.
Table of contents:
- Baking bread rolls and baguettes
- Recipe: Brioche-knot / Brioche-braids
- Yeast plait and pudding pieces
- Logi-Bread - A tasty and carbohydrate-reduced bread
- The list of ingredients for a LOGI bread (basic recipe)
- List of ingredients for a tasty wholemeal spelt bread
- Preparation and baking of the dough - wholemeal spelt bread
Baking bread rolls and baguettes
There is nothing better than freshly baked rolls for breakfast on Sunday morning - find not only children but of course also the mums and dads of this world!
Wholemeal spelt biscuits with cheese, chia/organic linseed or almond topping! Super tasty, quickly made and is probably a bit healthier than the wheat-sugar rolls from many a bakery next door.
All you need for the yeast dough is 1 yeast cube, 1 tablespoon honey, 1 packet baking powder, 1 kg flour (500g normal spelt and 500g whole grain spelt), 600ml lukewarm water, 1 pinch salt, 1 egg yolk as well as linseed, Chia seeds, almonds, salami, ham and cheese to bake over (e.g. Gouda).
Now add the flour. I personally like to use spelt flour and wholemeal spelt flour of 500g each, or combine 700g spelt flour with 300g wheat flour, depending on which flour you have in your house. Both taste great!
Then add the baking powder, a pinch of salt and 600ml lukewarm water, and knead it into a dough or let the food processor / kitchen machine do the job. I use the Bosch Mum4 - a good appliance, does what it should and costs a fraction of a KitchenAid .
After thorough kneading, the dough is ready for processing, but it is advisable to cover the finished roll dough with a towel and allow it to rest for a few minutes.
Now you can form rolls or baguettes out of the dough, which you put on a baking tray and baking paper. The dough pieces are then thinly brushed with egg yolk with a baking brush or similar and sprinkled with Chia seeds, linseed, sesame, poppy seeds or almonds. Also the topping with cheese, salami or ham is a possibility to enhance the final product.
The dough pieces are then put into the still cold oven and baked at 175 degrees (circulating air on) for 25 minutes.
Recipe: Brioche-knot / Brioche-braids
Brioche (in German also called Apostelkuchen) or homemade Briocheknote (brioche knot) - The French breakfast classic from airy buttrigem yeast dough, which are currently also baked by german discounters such as Lidl or Aldi on a large scale and sold for small money.
I love yeast dough and could bake one every weekend for breakfast or on sports-free-cheatday. Therefore I would like to introduce here the recipe and some Brioche variants.
The basic recipe for brioche consists of 500g flour, 70g butter, 60g sugar, 250ml lukewarm milk, 1 yeast cube, 1 tablespoon honey, 1 pinch salt, 2 eggs (1 egg for the dough, and 1 egg together with a dash of milk to spread the brioche before baking).
For flour I would recommend spelt flour, alternatively wheat flour or whole grain. For wholemeal flour, however, I would use a 50/50 mixture, i.e. 250g wholemeal flour and 250g e.g. conventional wheat or spelt. So the brioches are not quite so heavy. But that is left to everyone as always.
First put the yeast in a mixing bowl and add the sugar and honey. The whole thing is then mixed until a smooth liquid mass is obtained. Now put the flour, butter, salt, milk and the honey yeast mixture into a bowl or into a food processor (kitchen machine) and knead well.
The yeast dough is now ready. It has to rise for about 20 minutes. So simply cover it with a slightly damp kitchen towel and let it stand at room temperature.
After the dough has rested and risen (should have doubled), brioche knots or brioche plaits can be kneaded from it. These are then laid out on a baking tray and generously spread with a mixture of a little milk and an egg. This gives the pastry a nice golden shine when baked and the yeast pastry does not dry out too much.
The brioches are baked at approx. 190 degrees (or 170 degrees circulating air) for 15-20 minutes, depending on the desired degree of browning. Before removing, prick briefly with a toothpick. If no dough sticks to it, the brioche knots are ready!
The brioche braids or knots made of airy, delicious yeast dough are so simply ready to eat. Still lukewarm coated with butter or jam, this is truly a real breakfast hit. Absolutely tasty and currently also the favourite for breakfast of my 2 year old daughter. Bon appetit and have fun baking!
Yeast plait and pudding pieces
Here is another great recipe from my collection: Delicious yeast dough for yeast plait! The yeast plait, or also yeast wreath, is delicious and easy to prepare. Tastes like from the baker - or maybe even a bit better...
Personally I like to bring the yeast plait or the yeast dough into other shapes to bake it with some pudding. If you don't like it, you can simply leave out the pudding.
For the yeast dough you need 750g flour (wheat/spelt ratio 60/40), 1 yeast cube, 1 tsp honey, 380ml lukewarm milk, 100g butter, 120g sugar, 2 eggs and 1 pinch salt. Optionally you can add sugar, almond flakes, Chia seeds or vanilla pudding to the yeast plait.
As already announced, the preparation is kept relatively simple. First put the yeast cube together with the honey into a mixing bowl and stir the mixture loosely until it is liquid and smooth.
Then throw the flour, butter and eggs into the bowl, add sugar and salt and pour the lukewarm milk over it. Now knead the mixture thoroughly until you have a nice, loose dough. For me it means then throw on the kitchen machine and wait...
Once the dough has been kneaded, it must rest (covered with a towel) for about 30-40 minutes. If you like, you can cook a vanilla or almond pudding during the resting period of the dough, which you can bake later.
Continue with the backing session: Now place a sheet of baking paper on the tray. Now the dough can be formed into a braid, wreath or snail and placed on the baking tray.
If you want to sprinkle the yeast plait with sugar or almond flakes, it is advisable to brush the baking blanks with an egg yolk so that the topping keeps at its place!
Logi-Bread - A tasty and carbohydrate-reduced bread
"Logi" stands for Low Glycemic Index, and describes a method for healthy nutrition up to weight reduction without hunger. The aim here is to achieve a positive effect by minimizing carbohydrates (low carb) in the daily diet. Among other things, this is possible because simple carbohydrates such as simple sugars (e.g. glucose or fructose) are avoided.
In contrast to the reduction of carbohydrates, the protein content is increased. This is achieved by low-fat curd cheese and e.g. almonds and nuts, since these contain a lot of protein, and also valuable fats, minerals and fiber. The following ingredients make it quick and easy to bake a very nutritious and healthy bread! And it is also very delicious.
The list of ingredients for a LOGI bread (basic recipe)
- 250 g low-fat curd
- 6 eggs
- 80 g ground almonds
- 80 g crushed linseed
- 3 tbsp wheat bran
- 2 tbsp flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tbsp sunflower seeds
Preparation: Preheat the oven to 150 degrees circulating air.
Grease the bread baking tin thinly with a little butter. Mix the quark and eggs, then add the almonds, wheat bran, linseed, flour, baking powder and salt and mix well.
Then let the dough rest for 5 minutes.
The dough is then placed in the baking tin , smoothed out and sprinkled with the sunflower seeds. Bake in the preheated oven on the middle rack for 40 minutes. After baking, let the bread cool down.
Calorie and nutrient table for Logi-Bread:
Per slice / Approx. 30g
Energy approx. 60 kcal
Protein approx. 4g
Carbohydrates approx. 2g
Fat approx.. 4g
Bread / per 100g
Energy about 200 kcal
Protein approx. 13g
Carbohydrates approx. 6g
Fat approx. 12g
List of ingredients for a tasty wholemeal spelt bread
- 200g wholemeal spelt flour
- 300g Spelt flour (type 1050)
- 70g hazelnut kernels
- 30g almonds
- 50g linseed
- 2 tbsp oat flakes
- 500ml lukewarm water
- 1 cube yeast
- 1 tablespoon salt
- 1 tablespoon balsamic vinegar
- Ideally, a kitchen machine/Kitchenaid for kneading the dough.
Preparation and baking of the dough - wholemeal spelt bread
The preparation of the dough for this bread is very simple.
Simply grind the hazelnut kernels and the almonds and put them together with the flour, the linseed and the oat flakes into a mixing bowl . Then simply add yeast, salt, balsamic vinegar and half a litre of lukewarm water.
Now knead the mixture until an even bread dough is obtained. Of course it is helpful if you have a kitchen machine that can do this. Now put the dough into a baking tin and put it in the still cold oven. Set the upper and lower heat to 180 degrees and bake for one hour. A delicious and healthy wholemeal bread is ready!
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