For another switch in our routine, we read Cuckoo Clock Secrets in Switzerland (Case of Adventure Travel Series Book 1) and have been working our way through a fun and interactive Unit Study called Destination Switzerland by CASE OF ADVENTURE. Today, we made Zopf (Swiss Style Bread) and you talk about delicious!
We basically followed the recipe suggested by Case Adventure, which is Zopf Bread. It required just a few ingredients and a slow morning while we did school.
Though the recipe suggested white flour, I had more whole wheat. And even though we didn’t get the combination right of white to wheat so that it didn’t become too crumbly without the gluten, it still was so delicious and a fun project.
After Tiny mixed it, we let double in size for about an hour. I think it was longer because he was doing math and we forgot about it. So I think it was closer to two hours.
Then he decided to go ahead and try the four braids instead of two and talk about challenging.
I’m not much help to Tiny because the poor kid has a spatially challenged mom (you know I have to turn the map sideways or the direction I’m facing to get it right), but he found a site that showed him how to braid 4 pieces.
Actually the Step 2 on the Instructables website was what he used because it was more helpful. So much fun for him as he loved the challenge.
The important part was to try to make the pieces even, but so not perfect is perfectly acceptable.
As you can see, he was pretty proud of himself and he should be because it was so delicious and the smell in the kitchen just permeated.
Again, it was crumbly because of the lack of white flour, but it didn’t affect the taste any.
Besides having a hot piece of buttered bread while reading the novel Cuckoo Clock Secrets in Switzerland (Case of Adventure Travel Series Book 1) and putting together our new lapbook and unit study about Switzerland was more fun this way.
I have a review and pictures about it coming up soon on our newest Switzerland unit study. But you can grab it now if you’re wanting to follow along.
Also, grab these other hands-on ideas from Day 1: Make a Hair Hygrometer, Day 2: Desert Sand Art: Hands-on Learning (Colors of the Desert) and 365 Days Hands-On Homeschool Activities – One for EVERY Day of the Year for more ideas and look at my category for hands-on ideas for your unit studies
Hugs and love ya,
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Looks very yum Tina!! Interesting all the baking science behind it that you discovered!
whole wheat flour has some special considerations:
*first, because it has the germ, it has oil that can go rancid. I keep mine in the frig.
*second, because it has the bran, it is not quite as smooth as all purpose flour–the sharp little bits are kinda like pins amongst balloons. *it may simply weigh more than an equivalent amt of all purpose.
*glutens (2 proteins) are dependent on the kind of wheat rather than just whether it is whole wheat or all purpose. if you bought pastry flour, which is a soft white wheat, it would be lower in protein (glutens) than say, hard red wheat. winter wheats may have a bit more protein than spring wheats. so, soft flours are good for pastries, cakes, and biscuits–you work it as little as possible(to avoid developing the gluten it does have, which will make it tough). hard wheats, make good bread, because they have more protein.
*if it is crumbly, try stirring some liquid in the recipe into the flour. let it sit and absorb for 30 to 60 minutes. whole grains take longer to absorb liquid than all purpose and will definitely be crumbly if they haven’t absorbed the liquid. also, use the minimum flour possible to get the results you need. if the recipe says 4 to 4 1/2 cups flour, I assume 3 3/4 cups for starters. I use a bit more on the counter to knead or roll the dough, and add by teaspoonfuls until I think it is behaving properly. you may use 4 cups or more, but maybe not.
*there is also a variation in how dry–what % moisture the wheat/flour is. I grind mine freshly, so I see that more than you would buying flour.
*also, be consistent with your measuring. flour compacts, and so, you may be adding too much flour because it is more compacted than you realize–crumbly! so sift for cakes, and stir and measure by dipping for most other products. but lighten your flour one way or the other to be sure it is not compacted.
that said, you will have a higher lighter loaf if it has at least half all purpose flour. 🙂
emmer
I’m confused. why self rising flour?–it has baking powder added. and I don’t understand why your flour has no gluten? I don’t know any wheat that has no gluten. pls explain.
thanx.
emmer
Hey Emmer,
Great to have you here and great question. We used self-rising flour because it’s what we have on hand instead of making trips to the store.
But Tiny said he found a website that said this:
“Firstly, if you use too much wholewheat flour you can get a crumbly loaf, as you don’t have enough regular white flour to create gluten, which will give you the nice texture.”
Here is the site he read it on.
http://www.bbcgoodfood.com/howto/guide/baking-sos-how-solve-10-common-bread-problems-luis-troyano.
Remember I’m a whole lot better cook than baker so if you have an input, please tell.
He swears he kneaded the dough enough, but I’m not sure on that one because it said for 10 minutes and I think he was a bit impatient. lol