The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

moma's blog

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Hi TFL'ers :)

I haven't been posting in my blog for some time. Currently I have startet writing my MA thesis and my spare time for blogging is not much.


I want to share theese min rye on the go/lunch pack snack breads. They are a fave of my daughter and boyfriend.They have a handfull of raisins and cranberrys and some sunflower seeds in. I also found out, that bakers in Denmark use food colour in their rye bread, so i tried it too.

rye logs ready for a sprinkle of wather and a roll in sesam seeds.

Looks almost like chocolate, huh? ;)

the other variant - mini rye breads and mini-mini ones for nursery packed lunch.

the finished mini breads. They taste great and freeze as well. Tomorrow they will be doubble as delicious!


24 mini rye breads

25g dried yeast

5 dl hand warm water

(a hand full raisins, cranberrys and seeds - some brown food colour - "Kulør" in Danish)

600g rye

250-300g AP flour

2 tbs hunny

4 tbs oil

2 tsp salt


- mix the ingridients and let rise for 2 hours. devide the mix into 24 equal size portions, shape and let rise 20min more under a wet tea towel.

- if you want to roll in sesam seeds sprinkle the breads with water.

- before baking cover the breads with som milk and bake in the middle of the oven for 20-25min at 225C.

- cool on a cooling rack


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I tried to make a batch of fridge rolls yesterday. They turned out great and moist. I used a couple of leftover potatoes and some cottage cheese.

I used 4 tsp. of my SD starter. The dough was left on the counter for 4 hrs. to rise and then put in the fridge over night.

They look a bit pale to my taste, but I didnt have any eggs.

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This is my first attempt on making a SD bread with rye.

can someone help me with the bakers percentage?

It contains: (2 loaves or 3 medium ones)

500 g wather

400 g rye

500 g AP flour

500 g SD (on rye - used my regular as I do not care)

40 g salt

(and some sirup/oil)

The dough was wery wet - is there any trick on handeling this kind of dough? I use my scraper tool, but think its har to shape the dough.

I kept it in the fridge overnight - allthought the recipe said otherwise - and it turned out great anyways. I made a SandF before going to bed in order to degas the dough. In the morning the lid was popped and i did a SandF again.


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Today I baked for my daughters nursery group. Two of the most perfect fluffy and light loaves.

I made the dough yeasterday at 1300 and put it in the fridge ( in a glass blow with a lid on) this morning i heard the top blow off and I knocked down the dough. At midday I cut the dough in half and shaped it.

Im pretty satisfied with the spring of the bread, as this is by far the most succesfull attempt I have made! I can now see why it is important to handle the SD easy in order not to deflate it.

the crumb is soft. Very suitable for toddlers with only a few teeth :)


edit: bread is made from wheat flour, whole wheat, SD, salt, dollop of sirup/oil, salt and water. (and sesam seeds)

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Today I decided to cut my dough into two small ones. Needles to say I have been baking loaves for the past 7 days and the speed which they disappear is slowing down.- So today I tried adding a mix of 5 different grains. (resting in the fridge for 24hrs)

I tried to shape them correct in order to prevent them from splitting and the result was much better than yesterday.

The crust was perfect and the inside was nice and cheewy. I added a dollop of sirup to the standard wheat SD bread.

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My toddler  - and trusted alarm clock for the past year - took an unusually long mid-day nap in the heat. Being a busy parent I took a nap as weel and forgot about the loaf in the kitchen. It unfortunately got stuck to the Banneton - again! (I try not to put too much flour inside as I do not like the taste of flour on top of my loaf).

I had to reshape and let it rest, but it still cracked at the side. 

Im pretty satisfied with the tast and look of the bread. The crumb could use a bit more crunch.

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I just started on this site but I have been baking for a long time.

one of two identical weddingcakes. Regular and chocolate sponge with rasberry and tobleronemousse filling, iced with buttercream. Covered with marcipan and a fondant pearlborder. (30 servings on photo).

1yr. birthday cake. Banana and chocolate marble spongecake with semi-sweet chocolatemousse (the smaller children do not like the bitter ones). Buttercream icing and fondant cover (8 servings). Figurines, lettering and pearl border of fondant with tylose powder (to make the consistensy as gum paste/sugar parste) to harden it.

My daughters 1yr birthday Elmo Cake. Filling and cake identical to the one abowe. (20 servings)




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