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I found this recipe on daheim und unterwegs, and couldn’t resist the temptation to give it a try. With some aromatic homemade dried apples, crunchy peanuts and sunflower seeds, soaked rye berries, this sourdough bread has a hard crust, soft interior and makes a filling and wholesome lunch with a generous helping of salad. For the bread add-ins, don't limit yourself to just dried apples, peanuts and sunflower seeds. Great alternatives include dried figs, pecans, pumpkins, or dried beet. The original recipe calls for the combo of dried apples, carrots, celery root and hazelnuts.

1. Place rye berries, salt, and cold water in a bowl. Set aside on counter overnight.
2. Mix all the ingredients of starter in a bowl. Cover and set aside for an hour at room temperature. Refrigerate it for 15-24 hours before using.
3. In the mixing bowl of your stand mixer, place in sourdough, soaked rye berries, starter, flours, fresh yeast, salt and water. Stir until a soft, pliable dough forms. Turn the dough onto a lightly floured work surface. Add in chopped dried apples, and a mix of peanuts and seeds. Knead until all ingredients are well-distributed .
4. Dust the dough with a little flour and cover it with a clean kitchen towel. Allow it to proof for about 30 minutes. Divide the dough into 2 portions. Shape each into a log and place them into two parchment paper lined loaf pans. Dust lightly again with some flour. Cover and proof for an hour until the dough reaches 90% of the pan.
5. Place a baking tray at the bottom of oven and preheat to 230C/450F. Place the bread into the hot oven and pour a cup of hot water into the baking tray. Close the door of the oven and bake for 10 minutes. Lower the oven temperature to 190C/375F and continue to bake for 40-50 minutes until nicely golden brown and crusty.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This is a slow 3-day bread to make, but definitely worth the time and patience. You just cannot rush a good loaf of bread. If you don't have a sourdough starter you might just have to make one from scratch or buy one from stores.

Sourdough Olive Bread

1. Combine all the starter ingredients in a large bowl. Cover and set aside for 12-16 hours.
2. Stir together the starter and water in a mixing bow. Add in flours and mix at low speed. Cover the dough with a plastic wrap and let sit for 15 minutes.
3. Add in salt, olive oil and stir well on low speed for 2 minutes. Increase the speed and mix 6-8 minutes more until dough is smooth and pliable.
4. Turn the dough onto a lightly floured work surface. Knead the drained olives and chilli pepper flakes into the dough.
5. Cover the dough and let proof at room temperature for 2 and 1/2 hours, folding and stretching the dough at 45 minutes and 90 minutes.
6. Divide the dough into two portions and shape them into two balls. Cover and let rest for 10 minutes. Form into rounds or batons. Dust the proofing baskets with wholewheat flour and place inn the shaped dough. Dust the tops with wholewheat flour and cover with plastic bag. Place them in the refrigerator and chill 12-18 hours.
7. Place a roasting tray with water at the bottom of your oven and preheat to 230C/450F. Turn the dough onto the baking trays. Cut some decorative slashes on the top of bread if desired.
8. Bake for 20 minutes, remove the roasting tray with water, then lower the temperature to 190C/370F and continue to bake for a further 30 minutes until the loaves are golden brown.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This sourdough bread, generous with the fresh rosemary, has a light tender crumb and golden crisp crust topped with a sprinkling of coarse salt.
The revival of this beautiful recipe is connected with the name Luciano Pancaldo, a baker from the town in the north of Italy, Ferrara. Reading the biographical materials about D'Este family, the rulers of Ferrara at that time, Luciano Pancaldo came across the description of the bread, which was baked for the Dukes. The bread, which was full of rosemary aroma, had a light crumb and golden crust decorated with salt crystals shimmering like diamonds. Being very inspired by the description he decided to create the recipe for Panmarino.

Panmarino aka Italian Rosemary Bread

1. To prepare the first preferment, mix all the ingredients in a bowl. Cover and leave it at room temperature for 10-12 hours.
2. To prepare the second preferment, add flour and water to the starter of first build. Mix well. Cover and leave it at room temperature for 10-12 hours.
3. Dissolve the preferment with water, milk and malt extract in the mixing bowl of your stand mixer. Set aside for 10 minutes while preparing other ingredients.
4. Add the flour to the liquid mixture. Mix all to form a dough. Allow it to sit for 20-30 minutes. Stir in the salt, olive oil and chopped rosemary into the dough and knead until the gluten develops. Turn out the dough and shape into a ball. Grease the mixing bowl with a bit of olive oil and return the dough to the bowl. Put it inside a plastic bag and leave it in the fridge overnight.
5. In the morning (about 6am) of day 3, take out the dough and fold it once and return it to the fridge.
6. In the late afternoon (about 5pm) of day 3, take out the dough and let it warm to room temperature over the next 4-5 hours as you gently stretch and fold it. I just folded it once every hour for five hours and kept it from drying out by putting it inside the plastic bag in-between folds. The dough should be velvety smooth, moist and blistered by the time it is ready for shaping.
7. Divide the dough into two portions and shape. I shaped one portion into a boule and one into a baton. Place the boule in a round bread basket dusted with semolina and the baton in a tray dusted with homemade soya meal. You can use the flour or semolina instead. Place each inside a plastic bag and let rise for an hour or so before putting them in the fridge for baking in the morning. Be sure to cover the dough in the fridge so it does not dry out too much.
8. In the morning (about 8am) of day 4, heat the oven to 250C/500F. Invert the boule onto a baking paper-lined baking tray together with baton. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or a razor blade. Sprinkle some sea salt into the cuts.
9. Place the baking tray with bread in the oven and throw a handful of ice cubes into the bottom of the oven. Close the oven door and bake for 10 minutes at 250C/500F. If you are using a fan-forced oven, then turn the oven off for 10 minutes or the fan would blow all the stem away.
10. Now set the oven temperature at 210C/410F and bake for 30 minutes longer until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

I am sending this to the "Bake Your Own Bread-April" at Girlichef.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

What could be better than homemade bread, especially when it's studded with the earthy flavours of cheese, walnuts, potatoes, fresh thyme and pears. I love it served with a steaming soup on ice cold days. It's also great for a school packed lunch.

Potato Bread Batons with Cheese and Pear

1. Peel the potatoes and cut into small pieces. Fill a large pot with the potatoes. Add enough water to cover the potatoes. Once the water boils, reduce the heat to medium and cook for about 15 minutes until potatoes are tender. Drain and cool to room temperature.
2. In the bowl of your stand mixer fitted with a dough hook, dissolve the yeast in water. Add in sourdough, flours, salt, walnuts and cooked potatoes. Mix on slow speed for 4 minutes, then increase the speed and mix a further 4 minutes.
3. Place the dough on a lightly floured work surface and divide it into 6 even portions. Shape each into a ball and rest, covered, for 15 minutes. Knead the dough balls gently and briefly. Cover, and rest for a further 15 minutes. Shape each dough ball into a baton and allow them to rest, covered, for 15 minutes.
4. To prepare the cheese spread by combining all the ingredients in a bowl. Transfer the mixture into a pastry bag. With a sharp serrated knife, slash the top of the bread lengthwise, about 1/4-inch deep. Pipe the cheese mixture onto the cut and press 5-6 pear wedges on top. Allow them to rest for 30 minutes. Preheat the oven to 220C/430F and bake for about 35 minutes until nicely golden brown.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This multigrain seed bread ring is made with rye, oats, millet, sunflower seeds, sesame seeds and fennel seeds. It’s delicious, crispy, hearty, nutritious and easily adjustable to what you have on hand. If nutrition, to you, is not the top priority, then wholegrain rye and spelt flours can be replaced with wheat flour.

Multigrain Bread Ring with Fennel Seeds

1. Place rye groats, oats, millet, sunflower seeds, and roasted sesame seeds in a mixing bowl. Pour in 300 ml of hot water. Mix well and leave it aside for 3 hours.
2. In another bowl, stir roasted rye bread pieces and 100 ml of hot water together. Leave it aside for 3 hours.
3. In the mixing bowl of your stand mixer, add in water, yeast, grain and seed mixture, bread paste, sourdough starter, wholegrain rye flour, spelt flour, salt, malt extract and fennel seeds. Stir all the ingredients on the low speed for 2 minutes. Increase the speed, and mix for 5 more minutes.
4. Place the dough on a floured work surface, cover with a towel, and let rest 20 minutes. Knead briefly. Cover and let rest for a further 20 minutes. Divide the dough into 3 portions. Shape them each into a ring or a round. Brush the tops with water and sprinkle with seed topping if used. Let rise for another 40 minutes.
5. Preheat the oven to 230C/450F. Cut the tops of bread rings with a sharp knife, 1-cm-deep, about 2-inches apart. Bake in the preheated oven for 15 minutes. Lower the temperature to 210C/410F and bake for a further 30 minutes until crisp and golden brown.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A delightful combination of the caramelized onion and dill makes this sourdough boule extremely flavourful and delicious!
Recipe adapted from Brot backen-Köstliche Rezepte aus der guten alten Zeit

• 2 Onions
• 50 g Olive oil
• 200 g Whole spelt flour
• 300 g All purpose flour
• 1 tbsp Wheat bran
• 6 g Active dried yeast
• 220 g Warm water
• 100 g Rye sourdough
• 2 tsp Salt
• 1/2 tsp Fresh dill
• 1 tbsp Sesame seeds

1. Peel and dice the onions. Heat a tablespoon of olive oil in a skillet. Add in diced onions and cook until lightly browned. Set aside to cool.
2. Whisk together whole spelt flour, all purpose flour, wheat bran and yeast in a mixing bowl. Add in warm water, rye sourdough, the remaining olive oil, salt and fresh dill. Stir at the slow speed until dough comes away from bowl but is still sticky. Turn the dough out onto a lightly floured work surface and knead until the dough is smooth, about 5 minutes.
3. Shape dough into a ball and transfer to a lightly oiled bowl, cover with cling film, and let rise in a warm place for 30 minutes. Remove from the bowl, add in browned onions and knead again until incorporated. Return it to the bowl and let rise, covered, for 20 minutes. Fill an oven-proof bowl with boiling water and set it on bottom shelf of oven. Preheat the oven to 190C/375F.
4. To shape a boule, invert a bowl of risen dough onto a lightly floured surface and pat to flatten it out slightly. Bring the edges up and to the center, forming a round. With both hands cupped over the dough, rotate the dough while further moothing and tightening the ball and seal the folds on the underside.
5. Cut criss-cross slashes across the upper surface with a sharp blade. Lightly brush the top with water and sprinkle the sesame seeds over. Bake in the center of hot oven for about 45 minutes. Remove and cool the bread on a wire rack.

It is always preferable (and more affordable) to use the seasonal produce, so I promise you that this wouldn't be the final pumpkin recipe. :-)) So please do bear with me with all my repetitious pumpkin recipes.

• 470 g Spelt #630 flour©angiesrecipes
  
• 7 g Instant dried yeast
  
• 360 g Roasted butternut pumpkin puree
  
• 30 g Milk
  
• 30 g Maple syrup
  
• 80 g Walnut oil
  
• 1tsp Salt
  
• 80 g Mature sourdough starter
  
• 1 Egg white, well-beaten
  
• Poppy and sesame seeds

1. In the bowl of your stand mixer fitted with a dough hook, stir together splet flour and instant dried yeast. Make a well in the center and add in the pumpkin puree, milk, maple syrup, walnut oil and salt.
   
2. Mix on the slow speed until all the ingredients blended. Then increase the speed and knead on medium until dough forms. Now lower the speed, and gradually add in the sourdough starter and knead it into the dough, about 2 minutes. Increase the speed and knead until the dough is smooth and elastic in appearance. The sourdough starter here adds extra depth of flavor and moisture, and also speeds the fermentation slightly even in dough using the usual amount of instant yeast.
   
3. Remove the dough from the bowl and shape into a ball. Grease the mixing bowl with a little walnut oil, return the dough ball, and cover with a plastic wrap. Leave it at room temperature for 1 hour or until it’s doubled in size. Turn out the dough onto a lightly floured work surface. Punch down the dough, knead briefly and cut into two 200 grams pieces and four 160 grams pieces.
   
4. Shape two 200 grams of dough each into a round and place them in a loaf pan lined with a baking paper. Cover with oiled plastic wrap and proof for 45 minutes until doubled. To make the braid, form each of four 160 grams of dough into strands of about 25-cm in length, tapered so the center of each piece is thicker than the ends. Pinch the 4 strands together at one tapered end. Cross strand 1 over strand 3, strand 2 over strand 3, and strand 4 over strand 2. Repeat until you get to the end of the strands. Pinch all loose ends together. Now pinch two tapered ends together and place it into a 18-20 cm greased springform pan. Cover with oiled plastic wrap and proof for 45 minutes until doubled.
   
5. Preheat the oven to 190C/375F. Once the dough has doubled, brush the tops of two loaves with well-beaten egg white and sprinkle the poppy or sesame seeds atop. Make a cross on the top of rectangular loaf and bake in the center of the preheated oven for 35 minutes until golden brown.