12.09.2009

Tiny Bread

Tiny Bread

Somehow, I'm not (yet?) in the mood for baking cookies this year. Instead I made a small batch of these tiny breads to nibble on. They are nice and tasty, and worth the time it takes to carefully crack the walnuts by hand. I didn't bother to butter the shells on the inside. Just take off the top of the bread first, then after cracking the shell, the individual shards can easily be peeled off. Instead of using a bed of salt, I put each shell in a small praline paper mold which worked kinda okay but not really as well as hoped for.

It's been a while since my last submission, so without further delay I'm sending these to Susan's YeastSpotting.

Tiny Bread

Source: Brotgeschichten aus Hohenlohe

Ingredients:

125 g flour
1/2 tsp salt
dash of sugar
5 g fresh yeast
0.1 l water
butter for greasing the shells
20 walnut shells
salt to put on sheet pan
finely ground walnuts/sesame seeds/poppy seeds for sprinkling

Method:

Mix salt and flour. Mix sugar, yeast and half the water. Add to the flour and knead until an elastic dough is reached. Let rest, knead again. Let rest. Knead again. Clean and butter the nut shells. Divide the dough in 20 portions, transfer each into a shell and let rest for about 20 minutes until the dough is starting to rise. Cover a sheet pan with salt and nestle the shells into the salt so they won't tip over. Brush the dough with water and add the sprinkles of your choice. Transfer the sheet pan to a preheated oven (220°C) and bake for about 15 minutes.

5 comments:

Elle said...

These tiny breads inwalnut shells are really charming! I can just imagine "shelling" one and eating it in one bite...YUM!

mimicooks said...

VERY cute idea!

Joanne said...

These are super cute! I am so enamored with them.

Baking Soda said...

So cute! Really festive and charming, excellent idea!

MyKitchenInHalfCups said...

For-ever-more! What a great idea! Really excellent!