Switzerland

Gourmet Sprout

I have created two different recipes for this bread: The first recipe (yeast-free) is made from a 2-step sourdough process and the second recipe is a 1-step sourdough preparation with a little yeast in the main dough. The flour used… weiterlesen

Crisscross Rolls

Crisscross rolls are a forgotten classic and they used to be found in almost every bakery! Today this form of roll has almost disappeared from the scene – all the more reason to bake it for the blog. Any standard… weiterlesen

Berry Rolls

These berry rolls have been on the wish list of many readers for a long time. The “Pate Fermentèe” pre-dough used for this gives us an enormous window of time in the process of making the dough and makes the… weiterlesen

Onion Bread

With this onion flatbread, a bewitching scent wafts through the kitchen while baking and will make anyone’s mouth water. Regardless of whether this bread is served for grilling or as a side dish to salads, the shape is an eye-catcher… weiterlesen

Ciabatta Grande

Whenever I create recipes for the blog I am a bit ambivalent and ask myself the question – with or without yeast? Sourdough extremists will always shake their heads and not use any yeast. Of course, you could bake any… weiterlesen

Swiss Waadtland Bread

For those that are familiar with Swiss breads, this cross-bread will likely be known. This bread has been on my to-do list for awhile, but the crumb on the original didn’t appeal to me and so I came up with… weiterlesen

Unger’s Hofsaaten

This recipe was created in collaboration with my friends Michael Unger from “Unger Weine” and Manfred Schellin from “Bongu”. The aim was to create a bread recipe for beginners with a tender crumb and a crispy crust! But how can… weiterlesen

Garlic Stangerl

It’s been on the list for a long time and now finally for the blog. The smell of fresh baked garlic sticks will soon flow through many households. These are the absolute tops with the half-baked version- bake the frozen… weiterlesen

Roggi-Rolls

The Roggi-Rolls are an absolute stunner in the snack-basket and are great with any meal. In terms of taste, the rolls can be refined with bread spice, caraway, roasted onions, etc. Since I have included 2 recipe variations in my… weiterlesen

Pumpkin Rolls

I baked this recipe for the magazine “BROTpro” and after a short break I am publishing it here in the blog. The pumpkin cheese rolls are made from a soft, mixed wheat dough. I created two different dough possibilities for… weiterlesen

Sweet Burek

Since there is already a burek recipe on the blog, the sweet version should also be covered as well. Actually, the sweet version can be compared with our apple strudel, but I think the idea to roll it into a… weiterlesen