tag:blogger.com,1999:blog-1266479675389453667.post2437414756178043185..comments2024-03-28T09:10:22.207-04:00Comments on Brot & Bread: LEINSAMENBROT - GERMAN FLAXSEED BREADKarin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-1266479675389453667.post-2556407614816995392016-11-07T20:49:03.274-05:002016-11-07T20:49:03.274-05:00I'm happy to hear that you were successful, an...I'm happy to hear that you were successful, and liked the bread, Andreas. Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-8280889710743292692016-10-25T06:32:07.902-04:002016-10-25T06:32:07.902-04:00I baked the bread yesterday evening, after keeping...I baked the bread yesterday evening, after keeping 18h in the fridge and it turned really good. By far my best homemade bread. I just had to wait longer to get the dough on room temperature. Anonymoushttps://www.blogger.com/profile/13899941800314834966noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-14430088792038437712016-10-21T19:31:41.074-04:002016-10-21T19:31:41.074-04:00Most likely not.
But if you want to be on the saf...Most likely not. <br />But if you want to be on the safe side, mix only the soaker in the morning (so that the flax seeds have enough time to soften), omit the biga, and prepare the final dough (plus biga ingredients) with Stretch & Fold (as described in this post: http://hanseata.blogspot.com/2013/10/spelt-pumpkin-bread.html). <br />You can keep this in the fridge for 3 days without overproofing.<br />Let me know how it turns out, I'm always happy for a feedback!<br />Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-85317991294852814992016-10-21T06:44:40.045-04:002016-10-21T06:44:40.045-04:00Hi thank you for this recipe. I want to try it thi...Hi thank you for this recipe. I want to try it this weekend. Does it make a different to bake the bread in the evening or morning on the second day?Anonymoushttps://www.blogger.com/profile/13899941800314834966noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-73223567050861788842016-10-21T06:41:01.817-04:002016-10-21T06:41:01.817-04:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/13899941800314834966noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-65133512744364927682016-03-21T20:19:21.161-04:002016-03-21T20:19:21.161-04:00How nice! Your criss cross scoring looks very attr...How nice! Your criss cross scoring looks very attractive. I usually tweak recipes a bit, too, and, also flours in different regions are different (something I never thought about before I moved to the US). Waiting for the crumb shot :)Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-3769452973301189792016-03-20T17:34:43.358-04:002016-03-20T17:34:43.358-04:00Sorry forgot to give you the link... www.facebook....Sorry forgot to give you the link... www.facebook.com/loganbakehouse1Anonymoushttps://www.blogger.com/profile/08087114808653899323noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-70196115709719243802016-03-20T17:33:44.729-04:002016-03-20T17:33:44.729-04:00Hi Karin, just to let you know I persevered with y...Hi Karin, just to let you know I persevered with your recipe and am now regularly making this bread. Like you I have a micro bakery, though I still have so much to learn! The bread is back on our bread list for this week. We score it with a cross cross pattern, as I couldn't get the cookie cutter to work for me, probably because I went for a higher hydration in the end. I also grind the seeds and soak them separately. Also have omitted the oil and sugar! But have gone for the overnight fermentation. Check out a pic on our Facebook page. I'll do a crumb shot this week, and send it to you, would be intrigued to know if it bears much resemblance to your loaf. Thanks again for sharing the recipe and advice. There are quite a few recipes on your page I'm interested in, maybe I should get Reinhardt's whole grain breads...<br />Anonymoushttps://www.blogger.com/profile/08087114808653899323noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-5243708734438233132016-01-28T16:11:30.163-05:002016-01-28T16:11:30.163-05:00Thank you! That's helpful already, I hadn'...Thank you! That's helpful already, I hadn't thought about the reduced time the seeds would have through my not soaking as long.. I'll let you know how it goes! Anonymoushttps://www.blogger.com/profile/08087114808653899323noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-90878715410957817082016-01-28T15:31:14.939-05:002016-01-28T15:31:14.939-05:00Lyn, the linseed should soak for 24 hours (that wo...Lyn, the linseed should soak for 24 hours (that would be the fermenting time in the soaker, and the overnight bulk rise) to make them fully digestible (so that they don't just pass through like fibers). Then they will be less crunchy, too. Alternatively, you can use ground linseed - only the crumb will not have the typical speckled look.<br />The soaker is fairly stiff, indeed, but you can add more water, as long as you don't have to adjust with too much extra flour in the final dough to get the consistency right. <br />You are right, flours absorb differently, therefore you should always go by what the final dough looks and feels like, and adjust accordingly. It should be somewhat tacky, but not very sticky - the Leinsamenbrot is, like most German breads, not a "hole-y" loaf. But, any case, a bit too much water is always better than to little, or, as my bread guru Peter Reinhart says: "It's always better to err on the sticky side"...<br />I'm glad you liked the taste of the bread, and I hope you will not be discouraged to give it another try. Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-50873784791073408532016-01-27T15:25:25.336-05:002016-01-27T15:25:25.336-05:00Hi Karin, made the breads yesterday, replacing the...Hi Karin, made the breads yesterday, replacing the buttermilk with natural yoghurt. They turned out okay, but not as good looking as your loaves! The crumb structure is quite tight, though soft and taste is lovely. The linseed were still a bit crunchy, which makes me think they could have done with a wetter soaker, or being soaked apart from the flours. So I'd like to try and get this recipe right. What I was surprised by to start with was the hydration- the soaker was really stiff. Maybe because the yoghurt is a bit stiffer than buttermilk. Anyway I added more water in the soaker. I couldn't<br />give the dough the fridge rest, so let it rise straight after mixing. I had to add quite a bit more water in the final dough as well. So I was wondering if you also added quite a bit of water intuitively until you get the consistency you like, or if this might be due to the absorbency of UK vrs. US flours? I will give this recipe another go, and will try to do it with the overnight proof. My dough certainly didn't look as spongy as yours after proof, but maybe I should have given it longer at room temp... Any thoughts? Anonymoushttps://www.blogger.com/profile/08087114808653899323noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-64792120621563908442016-01-24T11:21:28.545-05:002016-01-24T11:21:28.545-05:00Lyn, you can substitute buttermilk with yogurt (no...Lyn, you can substitute buttermilk with yogurt (not Greek-style, or you have to add milk).Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-12488763938823948852016-01-23T13:13:02.034-05:002016-01-23T13:13:02.034-05:00Thanks Karin, I intend to a make this in the comin...Thanks Karin, I intend to a make this in the coming days. One more question though, do you think I could substitute yoghurt for the buttermilk. maybe slightly diluted? Many thanks! LynAnonymoushttps://www.blogger.com/profile/08087114808653899323noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-6223343217395734912016-01-21T18:57:40.746-05:002016-01-21T18:57:40.746-05:00Yes, Lynn, it is whole rye flour (I corrected that...Yes, Lynn, it is whole rye flour (I corrected that). This bread is really worth trying. <br />Thanks for visiting (and commenting!), and let me know if you have more questions.<br />Happy Baking, KarinKarin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-45757077392919790422016-01-19T18:16:14.423-05:002016-01-19T18:16:14.423-05:00Hi Karin, just browsing your recipes, so many inte...Hi Karin, just browsing your recipes, so many interesting bakes! I'm a Newby to the fresh loaf where I came across you, and was intrigued by some comments of yours about peter Reinhardt's methods and your experience in adjusting the recipes to suit your palate, so I followed you here. I can see myself making many breads inspired by you! Just one question- is it whole rye flour you use for this recipe? Lyn<br />Anonymoushttps://www.blogger.com/profile/08087114808653899323noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-79758150827792803812014-02-04T22:22:28.168-05:002014-02-04T22:22:28.168-05:00Hi, Mark, though the dough is fairly stiff due to ...Hi, Mark, though the dough is fairly stiff due to the many seeds it contains, I wouldn't say the final dough hard to work with. It might have something to do with the missing buttermilk, since milk proteins soften the dough. <br />You can certainly exchange the biga for a starter, but I would not leave the buttermilk out. I make some other breads with buttermilk plus a starter, and they are not too acidic.<br />It must be great to have a wood fired oven, though I can imagine it needs some experience to bake in it. I didn't have any issues with the pattern being destroyed by too much ovenspring, perhaps the breads could have proofed a little longer?<br />I hope you liked the taste in spite of those difficulties,<br />Karin<br /> <br />Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-76027545504779738852014-02-04T15:11:32.480-05:002014-02-04T15:11:32.480-05:00Hi, I just made this bread, substituting a rye sta...Hi, I just made this bread, substituting a rye starter for the buttermilk (3:4 ratio of dark rye to water), and added an additional 200g of water to 5x the recipe (I was making 10 loaves on a test bake). I found the dough extremely stiff to work with - is that your experience as well? And, my star score, due to the exceptional oven spring in a wood-fire oven, erupted to look more like a shooting star - has that been an issue for you? I scored prior to proofing, but my star cutter was perhaps a bit on the small side...Markhttps://www.blogger.com/profile/15409404200180597174noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-5964828348363587522013-12-01T12:53:38.964-05:002013-12-01T12:53:38.964-05:00This is one of my favorite breads, and it leans it...This is one of my favorite breads, and it leans itself to scoring with a pattern since the dough has enough structure from all the seeds. Let me know how you like it.<br />Cheers back! KarinKarin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-91772111174842143492013-11-30T19:50:11.226-05:002013-11-30T19:50:11.226-05:00G'day! I love your bread and photos, true!
Lov...G'day! I love your bread and photos, true!<br />Love the cookie cutter idea for the top and can't wait to try something like this too! Thank you!<br />Cheers! Joanne<br />http://www.whatsonthelist.netJoanne T Fergusonhttps://www.blogger.com/profile/02441355553814761255noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-55100231763046151042013-07-17T10:08:30.818-04:002013-07-17T10:08:30.818-04:00Thanks for visiting (and leaving a such a nice com...Thanks for visiting (and leaving a such a nice comment!) Jogara. Please, let me know how it turned out, if you try it.<br />Lovely cakes on your website!<br />Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-39221621643022941732013-07-16T22:42:55.012-04:002013-07-16T22:42:55.012-04:00Hello there! Thank you for sharing with us your re...Hello there! Thank you for sharing with us your recipe, I'll definitely try this at home, I was really looking for something new for my kids who always go to school and I really wanted to bring with them my home made recipe as their snacks because I don't want them to buy anywhere in canteen or outside the school. I have already copied it in my recipe notebook. Thank you so much for this and I'm looking forward for you more recipes to post.<br /><br />xo<br /><a href="http://duetbakeryny.com/contact-us" rel="nofollow">cakes bakery in Brooklyn</a><br />Anonymoushttps://www.blogger.com/profile/11908577236259457317noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-28614009176956160552013-07-07T21:26:40.541-04:002013-07-07T21:26:40.541-04:00Hi, nice post. Well what can I say is that these i...Hi, nice post. Well what can I say is that these is an interesting and very informative topic. Thanks for sharing your ideas, its not just entertaining but also gives your reader knowledge. Good blogs style too, Cheers!<br />If you are looking for an all natural Flaxseed Bread to enjoy with your sandwich, we sell some of the best-tasting, Genuine Bavarian Flaxseed Bread on the market.- The <b><a href="http://www.bavarianglutenfreebread.com/organic-flaxseed-bread" rel="nofollow">flaxseed bread</a></b>Anonymoushttps://www.blogger.com/profile/07704878500028540475noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-30321817258132340462013-04-04T10:17:07.426-04:002013-04-04T10:17:07.426-04:00I really do not like people putting links to ads o...I really do not like people putting links to ads on my blog.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-50325493796330744842012-12-20T11:23:29.975-05:002012-12-20T11:23:29.975-05:00Hi there! I am glad to stop by your site and know ...Hi there! I am glad to stop by your site and know more about <a href="http://www.bavarianglutenfreebread.com/organic-flaxseed-bread" rel="nofollow">flaxseed bread</a>. Keep it up! This is a good read. I will be looking forward to visit your page again and for your other posts as well. Thank you for sharing your thoughts about flaxseed bread.<br />One hundred grams of ground flax seed supplies about 450 kilocalories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.<br />Eat Organic Flaxseed Bread For Healthy Sandwiches Or Toast.Anonymoushttps://www.blogger.com/profile/15555504425067455389noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-12178309370350806782012-10-01T12:13:03.088-04:002012-10-01T12:13:03.088-04:00I know, blogging takes a lot of time - tempting if...I know, blogging takes a lot of time - tempting if you are supposed to do something else (like tax preparation). <br />Your blog has many wonderful recipes, and I'm glad I discovered it. <br />Namaste, KarinKarin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.com