Torf Brot

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A companion to all hearty summer dishes. And an easy-bake bread inspired by a typical dark, rustic specialty of the nature reserve where I grew up. (Rcp# 44)

Ingredients for ‘Torf Brot’

Component A

  • 5 dates (pre-cooled and sliced)
  • 1 teaspoon anise seeds
  • ½ teaspoon caraway seeds
  • ½ tablespoon fennel seeds
  • 1 tablespoon mild vinegar (aceto balsamico, dark)
  • 1 teaspoon smoked sea salt
  • 2 tablespoons coconut blossom sugar
  • 200 ml hot water

Component B

  • 2 tablespoons pumpkin seeds
  • 2 tablespoons buckwheat whole

Component C

  • 3 tablespoons apple pulp (pure applesauce, see [‘The Apple Pulp Connection’])
  • 2 tablespoons buckwheat flakes (looks like oatmeal, only made from buckwheat, you can probably get it at your health food store)
  • 2 tablespoons fine oatmeal
  • 2 tablespoons rolled oats
  • 2 tablespoons oat yogurt

Baking Instructions for ‘Torf Brot’

  1. Scald the ingredients of Component A with the hot water in a heat resistant bowl (water must be close to boiling point, do not burn yourself). Allow mixture to cool to lukewarm.
  2. Combine the mixture from Component A with the ingredients from Component B in a tall mixing bowl and use a wand blender or place it in an appropriately sized blender and blend until you have a smooth sauce.
  3. Combine the sauce from step 2 with the ingredients in Component C and work all into an even mass. Let stand to allow the solids to absorb all of the liquid.
  4. Place two sheets of baking paper on a baking sheet (double layer, oil the paper if necessary) and take about 1-2 tablespoons of the dough to make flat round patties.
  5. Bake in a pre-heated oven at 180°C for 25-30 minutes (fan assisted with top and bottom heat) until dark brown and slightly crispy on the edges. Allow to cool completely and store in a tightly sealed container in the refrigerator.

Side Notes:

  1. Picture endless colorful meadows with occasional trees and traditional northern farmhouses painted in. The moor in all it’s beauty. It inspired a number of artists who are now known as ‘The Worpswede Painters’.
  2. Believe it or not, the original draft for this bread was a cookie recipe gone catastrophic. But it turned out in some ways remarkably close to the bread recipe I had planned for this occasion… . So, be brave and explore. You’ll never know what’s hidden in all those ingredients until you give it a try.

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.