Salzstangerl

And as I hadn't enough from baking yesterday, I did some more.
This time no sweets. But as delicious as sweets. :)
I baked Salzstangerl.
I always enjoy fresh baked bread, rolls...actually all baked goods. 
And during baking you already have this tasty scent in your nose. Then you take it out and want to immediately try your baked stuff, but it is sooooo hot and you burn your fingers.
Yeah...that happens every time. :)

So let it cool down or you all burn your fingers an tongues. 
And then enjoy it with some fresh spreads.



Salzstangerl

Ingredients:

 800 g flour
42 g dry yeast
2 -3 tablespoons lard
3 teaspoons salt
3 teaspoons sugar
150 ml water, lukewarm
200 ml milk or buttermilk, lukewarm
coarse salt
caraway seeds

Instructions:

Put the dry ingredients in a bowl and mix it. Add the lard and mix it for 1 minute. Then add the water and the milk. Mix everything till the dough is smooth and not sticky.
Let the dough rest on a warm place until it has doubled.
Separate the dough in 4 pieces. Roll the dough and cut it in triangles. Roll the triangles in a Salzstangerl. Let it rest for about 20 minutes then coat it with egg and sprinkle it with salt and caraway seeds.
Bake for about 20-25 minutes at 200° C.


Look at these photos. (Don't look at those nasty nails, I forgot to varnish my nails before.)

Wholemeal Bread

This is the bread I made for the festivity.

Wholemeal Bread

Ingredients:

600 g wholemeal spelt flour

400 g spelt flour
5 carrots
21 g dry yeast
48 g winestone baking powder
1 handful flax seeds
1 handful sunflower seeds
1 handful oat flakes
1 tablespoon salt
600 ml water

Instructions:

Put all dry ingredients in a bowl and mix them togheter. Peel the carrots, grate them and put them in the bowl. Pour the water a third at the time in the bowl while mixing. The dough should have a sticky consistency.
Let the dough rise for about 1 hour.
Grease a loaf pan preheat the oven to 220°C.
Put the dough in the pan and sprinkle your choice of topping (e.g. sunflower seeds, polenta flour...).
Bake the bread for about 1 hour.

Potatoebread

This is the perfect bread for BBQ.

Potatoebread

Ingredients:

1 kg wheat flour or spelt flour
200 g instant mashed potatoe powder
42 g dry yeast
2-3 teaspoons salt
1 l water
olive oil
rosmary
sesame
coarse salt

Instructions:

Make a dough out of the flour, mashed potatoe powder, yeast, salt and the water. Leave the dough on a warm place for about 3 hours.
Meanwhile, line a baking tray with parchment.
When the dough is ready put it in the baking tray. Smoothe it down with olive oil covered fingers. Make holes with your fingers and put olive oil on the bread.
Sprinkle over the sesame, coarse salt and rosmary.
Let the bread rest for another 30 minutes.
Meanwhile, preheat the oven to 220°C.
Bake the bread 10 minutes with 220°C, turn the oven to 175°C and bake it for another 15-20 minutes.

Bagel

Everyone loves Bagels!!!! You can fill it either sweet or salty and it´ll allways taste great. And fresh from the oven....*mjami*  There´s nothing more to say.

Bagel

Ingredients:

2 tablespoons butter

30 g dry yeast

1 dash of salt

¼ l water or some more if needed

600 g flour

2 tablespoons sugar

3 tablespoons honey 

Instructions:

Melt the butter in a pan. Make a dough out of the flour, yeast, sugar, salt, lukewarm water and the liquid butter. Leave the dough in a warm place until doubled in size.

Divide the dough into 10 pieces. Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3cm wide. Cover the bagel loosely with cling film while you shape the remaining dough. When you are finished let the bagels rest for another 30 minutes.

Preheat the oven to 220°C.

Meanwhile, bring a large pan of water to boil and put the honey in. Slip the bagels into the boiling water. Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and a skin has formed. Remove with a slotted spoon and drain away any excess water. Sprinkle over your choice of topping and place on a baking tray lined with parchment.

Bake in the oven for 20 mins until browned - the bases should sound hollow when tapped. Leave to cool on a wire rack, then serve with your favourite filling.