It looks pretty good for a first try and I was happy with it. It did not rise in the oven and was a little dense, but I was happy and it was tasty.
After making this bread I did some research on the web and I have decided to take the German baking further. I would like to make Sundays my German cooking day with desserts, dinner, and of course bread. Later in the week I decided to give it another try. This time I made it from scratch by hand. It had the same issues, no rise in the oven and it was dense, but it looked a little better. I made Dinkelbrot
A few days later I wanted to make another attempt at bread, but before so I did some research. I learned that my bread was not making its final rise in oven the because it was forming a crust upon entering the oven keeping the bread from rising. To prevent the crust you slash the dough right before it enters the oven ( I was doing it when I was forming the bread and letting it stand before it goes in the oven) and you preheat the oven with water in the oven, as well as, bake the bread with water in the oven. I was putting the water in when I was putting the bread in. I use a small loaf pan and put water in. The water forms a condensation in the oven, which prevents the bread from forming this crust so it can rise.
My third loaf of bread was sunflower bread which did rise in the oven.
It was by far my best try yet, however something was still wrong. Maybe I wasn't kneading it well enough? I have no clue what I am doing as far as kneading I just knead and pray. It says punch the bread and fold. So for my fourth attempt, which was yesterday, I literally punched the crap out of the dough before folding. Let me tell you its a great stress relief you ought to try it!!! I don't know if it was the yeast( we have what is called a würfel or cube of yeast here. I have never seen it in the states but this was the first recipe that called for it.) the kneading, or just the recipe, but this bread was amazing!!! It was like I bought it and a professional made it. I don't mean to toot my own horn but I was really shocked. Even this morning at breakfast it was still so delicious!!!
Now I call this the odd looking monster bread, because I tried to make it look nice but when it had its final rise in the oven it didn't form as I had planned. From one side it looks nice but the other side you can see what I mean. This bread is Weizen-Dinkel Brot, it has flaxseed, sesame seed, oats, and sunflower seeds in it. Its forms a crunchy crust with a loose inside ( that is how it translates any way). I think They just mean a nice soft flaky inside. Here are the pics, see for yourself!!
I haven't attempted any desserts or actual dinners yet. Last weekend we were at a Festival and decided to eat dinner there. This weekend I just didn't think about it to be honest. If I have time and can prepare properly this week, I would like to make my attempt at schnitzels and some sort of tasty treat. This is our last full week here before we head to The States for a few weeks, so I would like to try to make at least one meal. If I do I will post next week about it.
Saturday last week we were in town at the festival, and we stopped to get something to make for dinner on the grill. We got some Irish rib eye steaks and Kevin bought some wine and beer. Since we are doing a German baking post I thought this would be appropriate to post this here. Kevin found quite a surprise at the store and had to purchase it. In American a typical beer is .33L . Here in Germany the typical beer size is .5L On the left in the picture below is an average German beer. On the right is an Oktoberfest beer that Kevin purchased!!
It's hard to tell from the picture but it's a 2L beer. We have never seen this before so of course we had to buy it. We may have to buy one more to bring back with us in August to share!!!
Well, I know I keep saying I have a lot to share but this week was busy and I will try to get an Ivy post up in the next few days!!