Wheat

Rustic Baguette

Today, here is another baguette that is made in a unique way. Since baguettes are usually made with wheat sourdough or wheat poolish, a rye poolish would be a very unique substitution.. The production process of a rye poolish is… weiterlesen

Gersterbrot / Flame Crust

This has been on my baking list for a long time but I somehow have never managed to bake it! The time had finally come this week, and I am seldom so happy as I was with this result. Form,… weiterlesen

Milk Bread

For my next bread offering I chose this milk bread. From the addition of milk, breads take on an especially tender crumb as well as a wonderful color on the crust. For the recipe there are two pre-doughs: A milk… weiterlesen

Bauernbrot “tumbled”

With this loaf I tried to bring together a few ideas at once and one of those was the processing of the dough. After mixing and rising, the bread dough is simply placed in a floured bread basket and formed… weiterlesen

Schrotling

The next bread that I want to introduce you to is called the Schrotling. This is a special bread that has a few particular characteristics. About half of the rye flour in this recipe comes in the form of sourdough,… weiterlesen

Burger – Buns

Who doesn’t know the world-famous hamburger? A blog reader request, here is a recipe that is quick and easy for anyone to bake. In any case, it is worth baking more than needed because any buns that you don’t use… weiterlesen

Half-white

This half-white bread is a mixed wheat bread where the wheat content is 50%. The shelf life of mixed wheat breads are increased with the addition of rye.  In order to achieve an intensive flavor in the bread, the rye… weiterlesen

Easter Pinzen

And just like every year, the Easter weekend is just around the corner, and that means it’s time for Easter Pinzen. The Easter Pinz derives its origin in Friuli. The recipe was brought to Graz from the neighboring county of… weiterlesen

Graubrot

Brown Bread is a mixed rye bread that is baked in a bread pan. To get the proper crust cracking on the top it is important to let the bread rise dry. Furthermore, the bread is baked without steam so… weiterlesen

Handsemmel

These hand rolls are the masterpiece in the category of small rolls. The Handsemmel is a handmade, crispy, crusty, star-shaped, small wheat roll.  When working by hand, light rye flour is recommended.  The five segments of the roll will separate… weiterlesen

Twice Baked Bread

I dedicate my next bread to the intermittent or twice-baked method. The intermittent method or two-baked method is one worth considering in order to always have bread in available without having to freeze it. A few advantages are often the… weiterlesen