Red cabbage-falafel-pizza

An unusual red cabbage-falafel-pizza made from a sourdough base. A hearty tomato sauce spreads wonderfully on it. This is covered by very finely chopped pieces of red cabbage. The crowning glory is the extremely tasty falafel composition. Enjoy the taste.

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Red cabbage-falafel-pizza – unusually delicious

This red cabbage-falafel-pizza not only looks good, it also tastes indescribably good. The sourdough gives this pizza a special taste.

Course main course, pizza

Keyword red cabbage, red lentils, sourdough, Spices, tomato paste

Prep Time 1 day day 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 day day 1 hour hour 20 minutes minutes

Servings 1 person

Ingredients

Pizza dough with sourdough

• 150 g whole spelt flour
• 20 g whole spelt sourdough
• 2 g salt
• 100 ml lukewarm water

Covering

• 90 g red cabbage
• 40 g tomato paste
• 40 ml water
• 2 tsp pizza seasoning
• 1 pinch each of salt and chili powder

For the falafel

• 80 g red lentils
• 2 cups of water
• 1 tbsp yeast flakes
• 1 pinch of cumin
• 1 pinch of nutmeg
• 1 pinch each of turmeric, curry powder, onion powder and chili powder
• salt and pepper to taste
• 1 tsp soy sauce
• 1 tsp starch flour
• 2 tsp water

Instructions

Sourdough pizza

• Mix the ingredients for the pizza dough together the day before and leave to rise overnight, covered.

Falafel

• Wash the lentils and boil with water until soft. The result should be a creamy, firm mixture. Season to taste with the spices. Mix the cornflour with 2 teaspoons of cold water in a cup until smooth and add to the lentil mash. Bring to the boil so that it thickens. Then leave to cool.

Covering

• Cut the red cabbage into very small pieces and wash.
• Dilute the tomato purée with water and mix with the pizza seasoning, salt and chili powder.

Finish

• Slide the pizza dough onto a floured surface and leave to rise for approx. 30 minutes. Then divide into 3 parts. Roll each part out flat on a floured surface, roll up, round and press flat again. Repeat the process 2 – 3 times. Then roll out into small round dough pieces.
• Top each piece of pizza dough. First spread the tomato puree on top. Then add the finely chopped red cabbage. Finally, take small balls from the falafel dough and press each one slightly flat. Place on top of the red cabbage.
• Preheat the oven to 200 degrees Celsius top/bottom heat.
• Place the pizza slices on a baking tray lined with baking paper. Then leave to rise for another 15 minutes. Cover with additional baking paper and bake in the oven at 200 degrees Celsius for approx. 15 – 20 minutes.

Notes

Tips

If you want to bake a wholemeal spelt bread, it’s best to make more dough and take away the amount for the sourdough pizza with red cabbage. You can of course also use finely chopped red onions as a topping. Of course, you can also use a normal pizza dough with yeast. However, sourdough has that certain something in terms of flavor. However, it needs a longer maturing time.

Try my unique sweet fall pizza with spaghetti squash as another highlight.

Interesting to know

Red cabbage is healthy and has many nutrients. It also contains vitamin C and other vitamins. Red cabbage can also be eaten raw as a salad.

Sourdough pizza with different toppings

A new creation of a sourdough pizza. I’m always trying out new ideas. This time I’ve dared to try a different kind of pizza. With a savory topping, it tastes completely different to what you are used to from a conventional pizza.

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Sourdough pizza with different toppings

A sourdough pizza with different toppings with savory onions and mushroom sauce or with a leek sauce. Both are unusual in taste and extravagant.

Course main course

Keyword Champignon, leek, Onions, sourdough, Spices, Whole spelt flour

Prep Time 1 day day 1 hour hour 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 day day 1 hour hour 40 minutes minutes

Servings 2 person

Ingredients

Ingredients for the dough

• 300 g whole spelt flour
• 40 g whole spelt sourdough
• 3 g salt
• 200 ml lukewarm water

Ingredients for the topping

• 2 onions
• 250 g champignon
• water for boiling
• 1 stalk of leek
• 1 pinch each of salt, pepper and nutmeg
• 2 – 3 tsp flour type 630 for the sauce

Instructions

Pizza dough with sourdough

• Mix all the ingredients for the dough together, cover and leave to rise for 30 minutes.
• Then slap and fold 8 times. In other words, gently slap the dough with your hands on a lightly floured surface and pull it upwards. Then fold, first folding to the right, then to the left, then roll up and shape into a ball. Start again from the beginning.
• Place in a bowl, cover and leave to rise overnight at room temperature for 12 – 20 hours.
• The next day, flour a baking surface and slide the dough onto it. Cover and leave to rest for 20 minutes.
• Cut off 4 – 6 small pieces. Flour the surface again and again. Stretch the dough, roll it up and form round balls. Then roll out the dough into small pizzas.
• The dough should then be covered and left to rest for at least 1 hour or longer.

Covering

• To make the onion sauce with mushrooms, peel and finely chop the onions.
• Place the onions in a hot stainless steel pan. Leave a little on the bottom of the pan and then add a little water to cover them. Simmer until the water has evaporated. Then fry a little more without stirring. Top up with water and stir.
• Clean and chop the mushrooms. Add to the onion mixture and simmer until the mushrooms are cooked through. Season to taste with salt and pepper. Then mix 2 teaspoons of flour with a little cold water in a cup, add to the hot mixture and bring to the boil briefly.
• Do the same with the leek. Wash and chop the leeks. Boil in water until soft. Then also make a creamy sauce by mixing some flour in a cup of cold water and then adding this to the hot mixture. Bring to the boil briefly. Season to taste with salt, pepper and a pinch of nutmeg.

Finishing

• Place the rolled-out pizza dough pieces on a baking tray lined with baking paper and top each with the different sauces.
• Bake the pizza slices in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 10 – 15 minutes.

Notes

Sourdough pizza with peppers and rocket

Tips

Of course, a sourdough pizza can be topped in different ways, such as with broccoli, fresh herbs and basil leaves. It is also classic with tomato sauce and Italian herbs. Topped with red peppers and rocket.

The good thing about sourdough pizza is that it is easy to prepare. You should simply take your time. The pizza dough can mature for a long time, even on the other day. When hunger strikes, it is quickly filled.

Interesting to know

My sourdough pizza with different toppings is great. I always have variety and different flavors. A sourdough pizza is very digestible. Of course, it takes a lot more time to prepare. The maturing time is longer than with yeast. But you are rewarded with a different taste.

Instruction bread baking

Baking bread is not as difficult as you might think. Of course, you need a little practice, so that you get it nice and soft and crispy at the same time. Above all, it should be well done on the inside. But there is the “knocking method”, so you know that it is baked through. In addition, the bread dough should be well “rounded” or “folded” so that the texture is tightened. With my instruction bread baking you will certainly succeed.

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Instruction bread baking

There is nothing better than baking your own bread. With just a few ingredients and some practice, anyone can do it. My instruction bread baking is simple and straightforward.

Course bread

Keyword dry yeast, fresh yeast, salt, sourdough, water, Whole spelt flour, whole spelt sourdough, Yeast

Prep Time 1 day day 2 hours hours 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 day day 3 hours hours

Servings 3 person

Ingredients

Whole spelt bread with sourdough

• 500 g whole spelt flour
• 5 g salt
• 100 g ready sourdough
• 300 ml water

Whole spelt bread with dry yeast

• 500 g whole spelt flour
• 5 g salt
• 7 g dry yeast equivalent to 1 sachet
• 300 ml water

Whole spelt bread with fresh yeast

• 500 g whole spelt flour
• 5 g salt
• 20 g fresh yeast
• 300 ml water

Instructions

Whole spelt bread with sourdough

• The bread with sourdough I always prepare a day in advance. The longer it matures, the better it can develop.
• Mix the flour and salt. Then add the finished sourdough and pour the water. The water can be lukewarm or cold.
• Mix and knead the dough mixture.
• The dough should be firm rather than too soft. Do not be irritated if the dough feels a bit firmer. This is exactly the right consistency.
• Then put the bread dough in a larger bowl and cover it. Either with a tea towel or with foil.
• Let the dough rest. You can knead it again briefly after about 2 hours. This will shape the texture. But you do not have to.
• After that, the dough should definitely be left to rise overnight at room temperature.
• The other day, transfer the dough to a floured surface and shape it into a round or oblong dough using the "rounding" or "folding" method.
• Then place it in a proofing basket, previously lined with a cloth and flour.
• Place the bread dough in the proofing basket with the "cap" facing down.
• Now let it rest covered for about 2 hours.
• Pour the bread dough into a coverable pan lined with baking paper.
• Now the "cap" points upwards after the dough has been tipped into the mold in reverse.
• Cut the top of the dough a few more times and then bake, covered, in the oven.
• How long and at what temperatures you can see in my individual bread variations.

Whole spelt bread with dry yeast

• Mix all dry ingredients. Add lukewarm water and knead the dough.
• Let it rise covered at room temperature for 1 hour.
• Place the dough on a floured surface and knead briefly.
• Then "round" or "fold" and let rise again covered for about 2 hours.
• Then place the dough in a mold lined with baking paper and bake the bread in the oven, covered.

Whole spelt bread with fresh yeast

• Mix the fresh yeast with a little warm water in a cup until it liquefies.
• Put all the dry ingredients in a bowl. Add the liquid yeast and fill up with lukewarm water. Then knead the dough.
• For more steps, see whole spelt bread with dry yeast.

Notes

Elongated shape

and this is how the bread looks ready baked.

Tips

Here come the tips instruction bread baking:

Make sure that the bread dough does not mature too long in the proofing basket, otherwise it will run over the edge and become extremely soft. As a result, it will not keep its tight shape.

If you have no time or desire to prepare the dough the night before, you can of course bake a loaf of bread in one day. However, this requires a much longer proofing time. The maturing time in the proofing basket is then about 3 – 4 hours.

It is very important that you do not knead breads made with spelt flour for too long. Otherwise, the property of spelt flour becomes too soft and it no longer sticks so strongly. But with these instruction bread baking nothing can go wrong.

Sometimes, however, it happens that the individual slices of the finished bread have holes inside. This can then come from the fact that either the bread was not tightly enough rounded or folded, or that the dough has matured too long in the proofing basket and thus became too soft. In the beginning, I always had these holes in it. Eventually, however, I had the right processing and the degree of maturity out. You see, my instruction bread baking is not so difficult. And with a little perseverance, you can do it too.

Now for tips on baking bread with fresh yeast or dry yeast.

If you use yeast, any yeast, then you can prepare and bake the bread the same day. However, I have also had the best experience preparing the dough the night before. The advantage is that you then only need “half” the amount of yeast. No matter whether dry yeast or fresh yeast. However, here you should always infuse with cold water. Then at room temperature or also gladly cooler over night let mature. The further process is then identical to my instruction bread baking with sourdough.

Finally, a brief explanation of what actually means “rounding” and “folding” and how to do this.

Rounding: Place the dough on a floured surface. Press it lightly with your hands. Hold it with the heel of your left hand, and with the fingers of your right hand, turn a third of the dough in toward the center. Press it firmly and then lightly turn the entire bread dough to the left. Then proceed again with the same instructions until you notice that the dough becomes firmer and rounds. Do this about three to four times. Finally, hold the entire top closure of the dough tightly with your left hand and at the same time squeeze and shape the dough with your right hand. Then flour the dough and put it in a proofing basket with the cap down.

Folding: In principle, folding is also responsible for the dough to become firmer and the air bubbles disappear. To do this, place the dough on a floured surface. Then stretch it slightly upwards with both heels of your hands to form a rectangle. Now turn the dough first from left to right, always up to the middle. Then from top to bottom or vice versa. Now flatten the dough a little bit and stretch it again. Repeat the whole process two to four times until the dough feels firm and tight.

So, that’s the whole art of baking bread. With this instruction bread baking you will certainly achieve the right success. Good luck with it.

Interesting to know

Less salt is more is my motto. Most store-bought breads are baked with a lot of salt. But that does not have to be. Salt is important, but you don’t need much and too much salt is unhealthy. Therefore, you should choose a good balance in between and save salt where you can. In breads, I don’t think it’s necessary to add so much salt. A tasty spread on it and the flavor is highlighted right away. My instruction bread baking is just awesome.

Potato bread with sourdough

Potato bread is a popular choice for bread lovers looking for something special. The bread usually has a soft, slightly moist crumb and a strong crust. Unlike potato bread with yeast, the sourdough gives the bread a slightly sour taste and which harmonizes well with the sweet, earthy flavor of the potatoes.

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Potato bread with sourdough

Potato bread with sourdough is the other variant to potato bread with yeast. But just as juicy and good.

Course bread

Keyword Potatoes, sourdough, water, Whole spelt flour

Prep Time 1 day day 45 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 day day 1 hour hour 35 minutes minutes

Servings 3 person

Ingredients

• 500 g whole spelt flour
• 300 ml water
• 7 g salt
• 100-120 g ready sourdough
• 250 g potatoes

Instructions

• Knead whole spelt flour with sourdough, salt and water and leave covered overnight.
• The other morning, peel the potatoes, steam and then press through.
• Add to the bread dough and knead well.
• Stretch and fold 2 times on a floured surface, then shape into an oblong shape.
• Cover the proofing basket with a cloth, dust with flour and place the dough inside. Dust again with flour and let rise covered for about 1 hour.
• Preheat the oven to 240 degrees Celsius top/bottom heat.
• Place a baking paper in a baking pan with a lid. Put the dough on it. The dough is very soft, so it is best to put one half of the baking pan with the baking paper on the proofing basket and then turn it over.
• Cut bread dough a few times.
• Cover with the 2nd half of the baking dish.
• Turn the oven down to 200 degrees Celsius and put the bread in.
• After 25 minutes, switch to 190 degrees Celsius and finish baking.

Notes

Tip

Mix pressed-through potatoes immediately into a smooth dough, then it is easier to knead into the potato bread with sourdough.

Interesting to know

Equal 2 good components combined in this bread. Sourdough and potatoes. What more could you want.

Whole spelt bread with sourdough

Whole spelt bread is made from unprocessed whole spelt flour. Unlike white flour, whole spelt flour contains all parts of the grain kernel, including the germ and bran. As a result, it contains more fiber, vitamins and minerals. The natural taste of the whole spelt bread with sourdough is preserved.

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Whole spelt bread with sourdough

Whole spelt bread with sourdough is juicy and tastes hearty due to the self-prepared sourdough.

Course bread

Keyword salt, sourdough, water, Whole spelt flour

Prep Time 18 hours hours

Cook Time 50 minutes minutes

Total Time 18 hours hours 50 minutes minutes

Servings 3 person

Ingredients

• 500 g whole spelt flour
• 100-110 g sourdough
• 5 g salt
• 300 ml water lukewarm

Instructions

• Mix all ingredients together. Knead dough briefly until it comes away from the bowl.
• Cover and let rest. After 1 – 2 hours, briefly mix everything again so that a homogeneous mass is formed. Then leave covered to rise overnight. The dough should not be too soft. Rather firmer.
• The other day, place the dough on a floured baking surface (it is best to use spelt flour type 630). Cover with flour. Shape the dough "round".
• The bread can be baked either round or oval. For elongated bread, shape the dough a little elongated. Then place in a proofing basket with the "cap" facing down. Line the proofing basket with a floured cloth beforehand. On top of the dough still cover with flour and let rise covered about 2, 5 – 3 hours. The dough has risen properly when the volume has increased significantly and the dough is elastic with a finger pressure.
• Preheat oven to 240° C top/bottom heat.
• Place a sheet of baking paper on the proofing basket. Then place half of an elongated baking pan on top. Turn the basket with momentum so that the dough lands on the baking pan with the baking paper.
• Cut the dough crosswise a few times with a sharp knife. Then cover with the 2nd higher half of the baking dish. Put in the oven covered.
• Turn down the temperature to 220° C. Bake in the oven for 50 minutes. After about 15 minutes to 200 ° C reduce the temperature. And after another 15 minutes finish baking at 190° C.

Tip

For those who do not have a proofing basket, simply place the dough in a bowl and cover with a cloth. Make sure that the cap is down. Or you can put the dough in a baking dish. However, here the bread should be baked covered with a baking paper. If you prefer a crispier crust, you should bake the bread open at the end. After baking, brush briefly with water.

When shaping in rounds, make sure that the dough is nice and tight at the end. Always rework with a little flour.

The bread is baked through when you tap the bottom after baking and it sounds hollow.

Interesting to know

Spelt flour should not be kneaded for too long.

Preserve sourdough

Preserve sourdough is important so that you always have a good starter in case your old starter doesn’t work as it should. Remember that the quality of sourdough depends on many factors, including the type of flour, temperature and humidity in your room. It is advisable to regularly check how your frozen or dried sourdough is behaving to make sure it is still alive and working well.

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Preserve sourdough

Preserve sourdough is the best way to keep your old and active sourdough starter forever.

Keyword sourdough, water, Whole spelt flour

Prep Time 1 day day

Total Time 1 day day

Servings 1 person

Ingredients

• 100 g liquid sourdough

Instructions

• Spread sourdough on a tray with baking paper.
• Allow the sourdough to air dry.
• Break into small pieces and grind finely in a blender.
• Seal in a screw-top jar.

Tip

Reanimating the sourdough: For reanimating, the dried, finely ground sourdough starter is mixed with some flour and warm water and left to stand. Further processing is the same as starting sourdough. And do not forget to feed daily. Only when the sourdough has become well active, then it can go into the refrigerator.

Interesting to know

100 g liquid sourdough replaces 1 tablespoon dried sourdough. 50 g = 1 teaspoon.

Curd bread with sourdough

With very few ingredients you get a tasty bread. The sourdough was prepared by myself. Thus I know what is in it and you have this always at hand. Bake also once my spelt wholemeal bread with sourdough.

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Curd bread with sourdough

Delicious curd bread with sourdough. Airy fluffy consistency, tasty due to the sour duo of sourdough and soy curd.

Course bread

Keyword salt, sourdough, Soy curd, water, Whole spelt flour

Prep Time 1 day day 1 hour hour 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 day day 2 hours hours 20 minutes minutes

Servings 3 person

Ingredients

• 500 g whole spelt flour
• 100 g ready made sourdough
• 200 ml water
• 6 g salt
• 200 g soy curd

Instructions

• The day before, mix 200 g of whole spelt flour with 100 g of ready-made sourdough, salt and 200 ml of water. Stir well and let rise overnight.
• The other day, knead in the soy curd and the remaining flour.
• Cover and let rise for 1 – 2 hours.
• Then, on a floured surface, knead the dough again briefly and then stretch and fold it 2 times and shape it round.
• Finally, shape into an oblong shape for a loaf pan.
• Line the loaf pan with baking paper and pour in the batter.
• Cover and let rise for another 30 minutes.
• In the meantime, preheat the oven to 220 degrees celsius top/bottom heat.
• Cut the top of the dough a few times and brush with water.
• Bake in the oven for about 50 minutes. After 10 minutes, turn down to 200 degrees celsius and after another 15 minutes, turn down to 180 degrees and finish baking.
• When the bread is out of the oven, brush it again with cold water.

Notes

Tip

You can also use soy yogurt. Then let it drain through a fine-mesh sieve about 1 hour beforehand. This gives it a firmer curd-like consistency. And this is how your quark bread with sourdough will certainly succeed.

Interesting to know

Soy curd as a vegetable alternative makes the dough nice and fluffy. It is made from soy milk and is very popular in many recipes.