Vollkornschrot

Rye Grain

The last posts were dedicated to wholegrain lovers and are coming to an end. Now a short summary of how to bake good wholegrain breads: The finer the grind of whole wheat flour, the larger the bread volume.The coarser the… weiterlesen

Pumpernickel with Coarse Meal

It’s been baked for a long time and after a long wait is now finally on the blog – the “strong pumpernickel” with coarse meal. There was not a similar bread that I enjoyed baking over and over again like… weiterlesen

Spent Grain Wholemeal Bread

Spent beer grains can also be combined with wholegrain bread! Since I don’t live very near to a source of fresh spent grains, I dried some the last time I got them. Dried and saved in airtight packaging, spent grains… weiterlesen

Schwarze Muckel

The schwarze Muckel was once a bread that surprised me from the “wholegrain bread” series! The recipe and dough production were spot on (almost) and everything went (not quite) according to plan. Adjust the baking time three different times and… weiterlesen

Masterclass Pumpernickel

Rye Masterclass Schelli: You criticized my grammar! Me: Never! As long as you don’t mess with my dough, I won’t mess with your grammar. This exchange should help you understand the commitment we (Didi vs. Schelli) each bring to… weiterlesen

Berliner Wholegrain Bread

For a long time I believed that a weak dough would be sufficient to aid in a long shelf life, but I was wrong on this point. Soakers and Scalds are an absolute must in preparation of wholemeal and wholegrain… weiterlesen

North Frisian Bread

Whole grain and whole meal breads belong among the highest art of baking and it is precisely these types of bread that will be featured on the blog in the coming weeks and months. Whole grain and meal will be… weiterlesen