tag:blogger.com,1999:blog-1266479675389453667.post8000029510241378164..comments2024-03-28T06:49:51.260-04:00Comments on Brot & Bread: GERMAN SUNFLOWER SEED SQUARES - HEARTY SOURDOUGH ROLLS WITH RYE & SEEDSKarin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1266479675389453667.post-64218353544235001952021-06-11T03:08:53.638-04:002021-06-11T03:08:53.638-04:00Cảm ơn bài chia sẻ của bạn, mời các bạn xem các th...Cảm ơn bài chia sẻ của bạn, mời các bạn xem các thông tin bài viết >> <a href="https://nhakhoanucuoiduyen.mystrikingly.com/blog/xem-13-thu-c-nhi-t-mi-ng-t-t-nh-t" rel="nofollow">Thuốc nhiệt miệng dạng viên uống trị nhiệt miệng ra sao ?</a>Tạp chí làm đẹphttps://www.blogger.com/profile/09181156232221950869noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-53406604571032932802019-03-26T09:32:49.269-04:002019-03-26T09:32:49.269-04:00Hi! I have tried 3 times to bake the bread squares...Hi! I have tried 3 times to bake the bread squares according to your recipe. It seems my dough is very wet and hard to handle. I have tried to increase the wheat flour to 500gr and to pour the Roggenschrot and flax seed in the mixing bowl without first soaking them. It has not resulted in a dough that is easy to handle and shape. I'm used to baking using 75% hydration dough but this dough here beats me. Oh, I should mention that my kitchen temperature is usually 30 - 32 degrees C and I keep the dough in the fridge as soon as mixed. The flour is King Arthur. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-56487302628312144372019-01-25T06:04:54.719-05:002019-01-25T06:04:54.719-05:00Yvonne, I'm sorry for answering so late. I swi...Yvonne, I'm sorry for answering so late. I switched my blog over to WordPress: (http://brotandbread.org). Did you try the rolls in the meantime?Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-42977208337212246482018-07-29T22:26:02.472-04:002018-07-29T22:26:02.472-04:00Thank you *so very much* for posting this recipe! ...Thank you *so very much* for posting this recipe! We just got home from Denmark, where we had something very much like this, and I've been looking for a recipe. I'll definitely give this a try!Yvonnehttps://www.blogger.com/profile/09495662928972774816noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-20002416594622162712018-07-22T08:10:48.179-04:002018-07-22T08:10:48.179-04:00Hi, Karin,
Finally tried this recipe - they were ...Hi, Karin,<br /><br />Finally tried this recipe - they were great! Just like I remember Thank you so much!<br /><br />PhilipPhilip Pheralhttps://www.blogger.com/profile/09282008058586005932noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-48633721994390979152018-04-22T14:02:51.003-04:002018-04-22T14:02:51.003-04:00It's just barely getting warmer, and the crocu...It's just barely getting warmer, and the crocuses are out. I'm sick and tired of winter!Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-36499663151661214822018-04-22T13:58:26.572-04:002018-04-22T13:58:26.572-04:00Thanks, Mathan, I'm glad your rolls turned out...Thanks, Mathan, I'm glad your rolls turned out so well. Yes, you can play around with the ingredients, Gaues offers two variations that are both very nice, too. Cutting the dough instead of shaping is really no fuss at all.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-35763736971268604462018-04-15T14:41:44.123-04:002018-04-15T14:41:44.123-04:00Need to try these. for some reason I am not getti...Need to try these. for some reason I am not getting your Posts any more :( Yes, you have had snow from hell, or the North East haSusanhttps://www.blogger.com/profile/00035917731271480403noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-32302945333363444722018-04-06T08:05:46.270-04:002018-04-06T08:05:46.270-04:00Hi Karin, I just got around to trying these and th...Hi Karin, I just got around to trying these and they were amazing! One of the best breads I've made. I made a lot of substitutions based on what I had at home: whole rye instead of medium, flax meal instead of seeds, rolled rye flakes instead of cracked rye, pumpkin seeds instead of sunflower, and finally, 11% protein AP flour instead of BF, adding an extra 25 grams to get the pictured dough consistency. <br /><br />The dough came together exactly as described and baked up in only 20 minutes for me, though my oven probably ran hot as I had to tent the rolls so they wouldn't burn. Fantastic, flavorful, ever so slightly chewy rolls, and I love the convenient schedule and unfussy rustic square shape. I imagine they'd be even better with stronger flour. <br /><br />Thanks for a great recipe! <br /><br />Mathan Unknownhttps://www.blogger.com/profile/10452360940395871798noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-84442290388560258472017-10-27T20:03:30.127-04:002017-10-27T20:03:30.127-04:00Let me know know how you like them, Philip, they t...Let me know know how you like them, Philip, they taste really good. And I like the idea of using old bread in the dough.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-16543382152296619572017-10-27T19:44:23.109-04:002017-10-27T19:44:23.109-04:00Awesome!Awesome!Philip Pheralhttps://www.blogger.com/profile/09282008058586005932noreply@blogger.com