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50% Kamut

For a few months now, various ancient grain flours have been in storage that are just waiting to find a place in some baking experiments. Usually the recipe is adapted to the type of flour, but how different are kamut,… weiterlesen

Emmer Bread

As a diversion, I baked a whole grain emmer bread for you. Emmer bread has an appetizing dark crumb color and a pleasantly tangy taste. The addition of a water-roux improves the shelf-life and at the same time increases the… weiterlesen

Einkorn Bread with Walnuts

For this walnut bread, nearly half of the whole grain einkorn flour is used in the predough stages. The sourdough is mixed at 30°C and matures warm over 10-12 hours. The scald is made of spelt flakes, roasted walnuts and… weiterlesen

Crusty Einkorn Bread

I am not the biggest fan of wholegrain breads but sometimes one is proven wrong. The einkorn crusty bread is a wholegain bread that is made from 100% wholegrain einkorn flour. I was surprised by the extremely long shelf life… weiterlesen