Dark bread

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

Caraway Crust

The Caraway Crust is a strong, aromatic bread for your post-work evening. This bread has an intense, rustic taste thanks to the caraway, which is used in both its full and finely ground forms.  Cooked potatoes are kneaded into the… 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

Primal Loaf

This primal load is a wonderfully moist mixed-flour bread with a long-lasting crust. The bread tastes pleasantly mild, stays fresh for a long time and is also easy to make. Since the rye dominates in the recipe, you shouldn’t knead… weiterlesen

Pane Sera

Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking? Right, well you throw all of it into a recipe, knead a dough and then… weiterlesen

Apple Wholegrain Bread

A simple wholemeal bread should taste healthy and hearty, but it can sometimes be a long and hard way to get there! Most of the time I succeed in recipes right away, but this time the whole grain really drove… weiterlesen

Crusty Swiss Loaf

I had originally been trying to make bread rolls when an attempt using bacon and olives failed miserably. It tasted ok, but the shape – I mean, what is there to say? And so the bacon-olive dream mutated into a… weiterlesen

Bündner Rye Bread

After the Ruchmehl Challenge, this “Bünder Rye Bread” is next on the recipe list. A classic sourdough bread, which has a high crust portion due to its special shape and thus achieves an incomparable eating experience. Recipe For a… weiterlesen

Spelt Rye Bread without Yeast

Technical baking properties of rye ingredients In comparison to wheat flour products, rye flour products have other dough and baking properties due to differences in the composition of the flour.  In comparison to wheat flour, rye flour contains:  Less absorptive… weiterlesen

Master Crust

Bulk rise for rye and mixed rye loaves  The bulk rise is a must if you want quality rye and mixed rye breads!  This is understood as the resting time that occurs directly after kneading. Yet a closer look reveals… weiterlesen

Swiss Ruch Bread

Since Swiss contributions were missing from my recipe collection, the Ruch flour from Bongu comes in quite handy. I had heard of Ruchmehl, but I hadn’t baked with it. My first impressions of this flour: high water absorption, strong… weiterlesen

Pain de Bretonne

Before I start on the recipes using Ruch flour, I want to include one more buckwheat recipe on the blog. I have already noticed that dough made with buckwheat does not require intensive kneading. In this recipe, the dough is… weiterlesen