Bread Baking Day is a monthly event created by Zorra of 1x umrühren bitte aka kochtopf and Cindy of cindystar blog is hosting it this month. As part of the event, a theme is chosen for the month and everyone interested bakes a bread that is in tune with the theme. for April Cindy decided on Breads with Seeds and Flakes. and as soon as i saw it i knew what i was going to bake. Partybrot. of course.
Partybrot is a special Swiss-German bread made up of rolls from different types of doughs that are hand-shaped and placed together in a round baking pan. they are then sprinkled with seeds and baked and served at parties and get-togethers. I had wanted to bake this bread ever since i first saw its image in Tom Lacalamita's Ultimate Bread Machine Cookbook. the recipe in his book recommended the combination of Pain Paisan and Burebrot. since i am new to bread making and make my doughs in the bread machine, i worried that the first dough would probably over rise by the time i get the second one done and then the bread as a whole wouldn't be so good. however from the recipe of Spelt and Einkorn PartyBrot given in Bread Experience blog i learnt that over-rising can be done off by simply allowing the first dough to slow rise in the refrigerator. she also mentioned that bread baked from dough retarded in the fridge for a while always tastes better... oh. of. course. why had i not thought about this earlier. probably because my first attempt with ciabatta wasn't a huge success. but thats a story for another day..
anyway relieved that no harm in the form of over rising would be caused to my brot i then set about kneading the doughs in my bread machine. in my first attempt i made a bread using the recipe from Bread Experience, only substituting all-purpose-flour for spelt in the milk rolls and whole wheat flour for Einkorn in the wheat rolls. the result was nice...
but i wasn't completely satisfied since the whole wheat rolls were slightly more dense than how i would have liked them. so on my second attempt, while i kept the milk roll recipe untouched, i decided to replace the wheat roll recipe with an adaptation from Tom Lacalamita's recipe of Pain Paisan. the result was great. we were really happy with this bread. it looked fantastic and tasted great. in fact we liked the wheat rolls more this time. they were incredibly soft and delicious with a spread of butter. since the quantity of the doughs were enough to make two Partybrots,
instead of another big bread i made few small partybrot buns... those looked cute and were real handy... we enjoyed them much over the next three days with our bowl of soup and as well as with butter for breakfast.... i stored them in the fridge and microved them for 30 seconds before serving.
