World Bread Day’08 – Cream Crumbs & Cumin Bread

Sometimes people ask me „Why do you bake your bread yourself?“ Well, where I live there is not a big choice of breads and of course bread baking is loads of fun, too.

My first breads were a kind of door stoppers. In February 2006 I started with sourdough (it’s still alive!) and since then I’m a bread baking addict. Success and failure go hand in hand but I learned and I’m still learning a lot.

The bread I made for today’s World Bread Day contains a special ingredient and is fortunately far from a failure.

world bread day'08 - cream crumbs & cumin bread - slice1

It has a very soft and tasty crumb. The taste comes from cream crumbs and cumin. Usually I don’t like breads with spices, but this one is excellent.

For the cream crumbs (I don’t know if this is really the right translation) you need to cook cream until all the water is evaporated and the remaining protein and milk sugar turn golden brown.

Cream Crumbs & Cumin Bread
makes 2 small loaves

world bread day'08 - cream crumbs & cumin bread

cream crumbs
makes about 50 g

150 g cream (35 % milk-fat)

pre-ferment
220 g flour
5 g salt
0,5 g fresh yeast
170 g water

final dough
270 g flour
20 g whole wheat flour
150 g water
8 g fresh yeast
pre-ferment
cream crumbs (about 50 g)
7 g salt
10 g cumin

pre-ferment: Mix well all ingredients. Cover and let rest for 2 hours at room temperature then transfer to the fridge and let rest overnight.

cream crumbs: Bring cream to a boil and let cook until all the water is evaporated and the remaining protein and milk sugar turn golden brown.

world bread day'08 - cream crumbs

final dough: Dissolve yeast in 50 g water, poor rest of the water to the preferment and dissolve too.

Add all ingredients expect salt in the mixer bowl. Mix on low speed 1.5 (Bosch MUM 8) for 3 minutes, add salt and mix 6 minutes on speed 2 (Bosch MUM 8. The final dough is very smooth and a bit sticky. Cover and let rise for 30 minutes. Make one Stretch & Fold, cover and let rise for 30 minutes again.

After this rise, cut into 2 equal pieces. Shape into two round loaves, and set on a prepared baking sheet in a pair. Do not leave any space within the pair. Let rise for 45 minutes.

In the meantime preheat oven to 220 C.

Before baking spray some water on top of the loaves and slash with a sharp razor blade or lamé.

Bake for 15 minutes, open oven door to release steam bake for another 20 minutes. If the bread turns to dark cover with an aluminum foil. Remove and cool on a wire rack.

world bread day'08 - cream crumbs & cumin bread - slice

If your interested in my contributions of the past two World Bread Days:
WBD’06 – Pumpkin Bread with Ginger Butter
WBD’07 – Tahini Bread

3rd World Bread Day hosted by 1x umruehren bitte aka kochtopf

More entries and recipes in English.


40 Gedanken zu „World Bread Day’08 – Cream Crumbs & Cumin Bread

  1. Fotos, Fotos – wir wollen Fotos sehen :-) Cream Crumbs – da hab ich doch erst mal überlegt, was das eigentlich sein sollte. Wie kommt man auf sowas als Zutat für Brot?

  2. Zum Reinbeißen lecker sieht dein Brot aus…schöne Krume! Jetzt davon bitte eine dicke Scheibe und deine Feigenkonfitüre dazu – das hätte was!!

  3. Thats‘ an intriguing loaf Zorra. I’m also not one for spices in bread but these seem pretty mild & delish! Did you just use the cream crumbs or the remaining clarified butter/ghee too? Very very pretty!

  4. Zorra, I’m totally fascinated by this cream crumbs technique! Beautiful bread.
    Thank you some much for this event. I love bread and love reading about all the different things people do with it.

  5. das Brot sieht ja wirklich sehr weich mit einer schönen cruste. ZUm reinbeißen.
    Übrigens, das fett wird in Indien sicherlich ghee heißen. Und Sahnekrümmel wird bei uns heufig verwendet für süsigkeiten vgeschmack von den burfi’s von meiner Oma. Vielen Dank für das leckere rezept.
    Bin gespannt auf das round up !

  6. Beautiful loaf. I have never heard of cream crumbs, I didn’t even know that you could do that with cream
    I love cumin. I can almost smell the bread through the screen.
    Thank you for hosting the event. Happy World Bread Day!!

  7. The cream crumbs are a common thing in Indian households, but who would have ever thought of a bread with it!! Delicious – we love our spices:)

  8. Hi Zorra, maybe I’m the last blogger who partecipates, but I’m very happy to have had the time to bake my bread…

    Unfortunately it is only in italian, if I have a bit of time, I’ll translate it in english tomorrow.

    Thank you very much, and congratulations for this great and well organized event!

    Ops, my post is here “ yogurt, curcuma and noci bread“

    http://unfiloderbacipollina.blogspot.com/2008/10/world-yesterday-of-bread.html

  9. Die sind auch für mich neu. Schmecken bestimmt….mh…cremig. Sieht uaf jeden Fall schön locker und schmackhaft aus. Danke für das Managen dieses Events.

  10. Zorra, the cream crumbs & cumin bread sounds so good, I am going to try it myself. I am so glad that I join this WDB’08. I think I am going to join your other event bread baking day in December! Cheers, elra

  11. This bread looks good – and with cream in it, how can it not taste good? I used to wonder why people made their own bread too – but now I know. And you don’t need a pesky space-sucking bread machine to do it (as I also used to think).

  12. gorgeous! think that the bread I sent you for wbd 2008 was the first made with my own sourdough… me too I am going to become a baking addicted!

  13. Your bread looks super-delicious. I love cumin, it’s one of my favorite spices. I’ve never heard of cream crumbs, but it sounds very interesting.

    One of these days I will bite the bullet and try my own sourdough…

  14. REPLY:
    No the bread hasn’t a sweet or caramelized flavour at all. It’s hearty and buttery in taste. You know how clarified butter tastes? This flavour you can taste, but just a bit and of course the cumin.

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