Tag Archives: Instant Yeast

Sprouted Wheat-Durum Buttermilk Onion Rolls

14 Mar

Closeup This is my first bake after returning from a nice 10 day excursion to China and Taiwan for business.  My starter is not in a good mood right now so instant yeast was in order.

I decided to use some of the freshly sprouted whole wheat and durum flour that I had prepared before I left for my trip.  I used 81% sprouted flour in this bake along with a little bread flour to give it a little strength.

Onions, butter, buttermilk and cheese took these rolls over the top and the final product is easily one of my favorites to date.  If you are up to sprouting some flour please give these a try and you won’t regret it.



Sprouted Wheat & Sprouted Durum Onion Rolls  (%)

Sprouted Wheat & Sprouted Durum Onion Rolls  (weights)

Download BreadStorm .BUN file here.


 Main Dough Procedure

Mix the flours, yeast, and salt together.  Add the dehydrated onions to the buttermilk and let it sit for a few minutes to re-hydrate them.  Next add the buttermilk-onion liquid and maple syrup to the flour and mix on speed #2 for 5 minutes.  Add the cheese with the main dough and mix on low for 1 minute until it is thoroughly mixed.  Place the dough into a well oiled container and let it sit overnight in the refrigerator or let it rise at room temperature until it is doubled in size.

The next day, let the dough sit out at room temperature for 45 minutes to an hour.  Next, divide into rolls around 145 grams each and cover with a moist tea towel or spray some plastic wrap with cooking spray and cover.  Since the cookie sheet I used was too big to put in my proofer I put a cup of hot water in a pan in my oven and let them rise for around an hour until almost doubled in size.  If you like you can use an egg wash or as I did in this case, brushed some olive oil on each roll and sprinkle seeds of your choice.  I used smoked sesame seeds, and white poppy seeds

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Place your rolls in the oven and lower the oven to 450 degrees and bake for 25-35 minutes until the rolls are nice and brown.

Take the rolls out of the oven when done and let it cool on a bakers rack before for at least 1 hour before eating.


This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Pumpernickel Bread-Yeasted Version

3 Sep

Final     My wife asked me to make a simple Pumpernickel bread to bring to my Nieces birthday party this past Saturday.  She wanted to stuff it with her Sour Cream Spinach Dip and I didn’t have a lot of time since she asked me Friday afternoon.


I decided to adapt a few recipes I found in some of my baking books and came up with a bread similar to what you would find in a bakery but without the rye starter typically used.  The final bread came out perfect for the dip and I made a second one for sandwiches.

The crumb was tight which is ideal for this type of bread.  You can taste the crushed caraway seeds and molasses in this one.

It worked real well for my dinner last night of pastrami with melted Munster cheese.

It was a busy weekend and I made some smoked wings with a spiced paste marinade and citrus balsamic glaze and caramelized smoked onions for a Labor Day party at our friends house.  Everyone seemed to enjoy them since there were none left at the end of the day.





Pumpernickel Yeast Version (%)

Pumpernickel Yeast Version (weights)

Link to BreadStorm files.




Add dehydrated onions to water first.  Next mix all of the flours together in your mixing bowl along with the instant yeast and cocoa powder.  (Note: I used a double dark cocoa powder).

Next add in the water and mix for one minute until the ingredients come together.  Let the dough rest for 20 minutes and then add in the remainder of the ingredients.   (Note: I used my coffee grinder to crush the caraway seeds or you can use a mortar and pestle).  Mix on low for 5 minutes and speed number 2 for 1 minute.  Take the dough out of your mixing bowl and place in a slightly oiled container/rising bucket.  Do a few stretch and folds and place the dough in your refrigerator overnight.

The next day take the dough out of the refrigerator and let it come to room temperature for around 1 hour.  Shape it as desired and place in a basket or shape batards.  In the meantime warm your oven to the highest setting and prepare it for steam.  My oven goes up to 550 degrees F.

After approximately 1 hour the dough should have increased in size around 1/3 or so and pass the poke test.  Score as desired and place in your oven with steam.  Lower the oven after 1 minute to 450 degrees and bake until the internal temperature is 210 degrees which should take around 20-25 minutes.

Let the bread rest for at least 1.5 hours before diving in.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.


25 Apr

Main A few days ago my wife decided to make her delicious meat sauce and I volunteered to make a bread to go with it.  I didn’t have time to create a starter so I made a straight dough based on the German Style rolls I have made before which I posted about here.

I of course had to change it up a little since that’s kind of what I like to do.  I added some freshly ground whole Kamut flour and used honey instead of sugar.

I wanted a nice light crunchy bread that would be good to mop up the heavy tomato based meat sauce and this did just the trick.

The Kamut gave the bread a little extra nutty flavor while adding a nice yellow hue to the final bread.

For a relatively quick bread without a starter this really did come out pretty good and is worth a try.



German Weizenbrotchen Bread (%)

German Weizenbrotchen Bread (weights)


Porky was happy to eat the crumbs of this fine bread 🙂



This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.