Wholegrain flours

Finnish Bread with Sprouts

Finnenbrot or Finnish bread is well-known for its high content of whole grains and seeds. If such a high proportion of whole grain is used, why not just use sprouted grain? The milled sprouts and the seed soaker lend the… weiterlesen

Nutcracker

The Ungers from Unger Wines in Frasdorf called me some time ago and offered me the opportunity to lead another bread-baking event (04.02.2022 – 06.02.2022) at their wine shop. Also on board are the Tement couple with a very high-quality… 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

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

Wholegrain Baguette

The question arises again and again: age the flour- yes or no? From my side a resounding YES – these doughs can take on more water, develop into better dough, have more stability,… thus only advantages come from giving milled… weiterlesen

Wholegrain Toast

In the whole grain aisle, the toast should not be missing, but not just one to carry a spread! The first attempts to make a toast bread out of pure wholegrains were not exactly great. The treat came with a… 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