German Bread

TeckPoh's picture
TeckPoh

Made bread from [url=http://www.agrana.com/finisfeinstes/html/v_finp_aktiv.htm]some german bread mix[/url]...for the first time in my entire breadbaking life. Hubby got this from Austria; he didn't have a clue what he had bought.

My able translator, Jack (Lang), came up with this list of ingredients from the wrap: Spelt wholemeal flour, Spelt flakes (21%), Sunflower kernels (8%), Rye meal,
Spelt wholemeal sour starter (dried), sugar, potato flakes, salt (iodised),
buttermilk powder, wheatgerm.

Expecting all breads to rise and 'spring', I was dejected to see hardly any discernable movement in this bread. Its 70% hydration suggested that I had better bake it in a tin. I was so surprised when I tasted it...nice chew, smells divine, love the crunchy seeds. Had it with homemade sambal ikan bilis (white bait), and toasted peanuts and extra crisped white bait, courtesy of mom. Enjoy.

[img]http://www.sourdough.com.au/gallery/d/4030-3/feintesbread[/img]

p/s The image link doesn't seem to be working??

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Bill44's picture
Bill44 2006 June 6

Yep, you're right TP, it does not work. That German loaf must be too heavy to carry the picture from the gallery.

I don't know if the loaf is supposed to be that way, but some German breads a very heavy, take Pumpernickel for example.

Ah, crisp fried dried bilis sprinkled over some freshly cooked rice, it's been quite a while but I can still remember the taste.

TeckPoh's picture
TeckPoh 2006 June 6

Yup, Bill, the bread is dense but quite wunderbar.

[quote]
Ah, crisp fried dried bilis sprinkled over some freshly cooked rice, it's been quite a while but I can still remember the taste.
[/quote]

Make it yourself....[url=http://recipes.chef2chef.net/recipe-archive/5/A05323.shtml]here[/url]. I know I [i]need[/i] to have it once a week.

Testing link from an external source...

[img]http://static.flickr.com/35/160859144_526fa73690.jpg[/img]

chembake 2006 June 9

Hi TP, did you add yeast in the breadmix when you made it?

German bread mix are supposed to be made with yeast regardless if the ingredients contains sourdough starter or not. The purpose of the dried inactive starter is only for flavoring.

Jeremy's picture
Jeremy 2006 July 31

Hmmm.....dried anchovies and german rye? Well I can't say that is weird it's just a fusion gon a'wrye!
TP I'll send you some recipes for German loaves if you like!

Jeremy

TeckPoh's picture
TeckPoh 2006 August 1

[quote="Jeremy"]
TP I'll send you some recipes for German loaves if you like!

Jeremy
[/quote]

You will? Thanks!

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