Small baked goods

Sprouted Grain Bagels

Bagels don’t always have to be boiled- let’s make them a bit rustic and with sprouts! Sprouts are not only healthy, but taste great and are easy to make. Making sprouts is rather easy and requires minimal time investment. 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

Samareiner

The Samareiner have been on the wish list of many reader for a long time! They are a small roll that we offer daily from the bakery. Before mixing the main dough, a seed scald is made. Coarse rye meal,… weiterlesen

Tomato-Cheese-Grissini

Snack bakes like Grissini, crisp breads, flat breads,… are becoming more and more popular with hobby bakers. The recipes are nothing too complicated and can be changed as desired. The version from me today does not require any mixed… weiterlesen

Mantovane

I can still remember my time as an apprentice- back then we had these same rolls in our lineup but made with dried wheat sourdough and not with cold fermentation. Even then the taste was a stunner and the form… 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

Handmade Kaiser Rolls

These rolls undoubtedly belong in the “Champion’s League!” Its sublime form encourages readers to bake it again and again- I don’t understand what it is about the Handkaiser when there are so many more simple shapes to bake! Since these… 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

Bosna Rolls

“Reader request” To interrupt the whole grain series there is now a long-awaited recipe – the Bosna Roll . Though it is been supplanted by the BigMac, Döner, and kebab, it still has many fans. For those that don’t… weiterlesen

Wholegrain Spelt Schnecken

In order to improve the offering of rolls and buns these wholegrain spelt schnecken are just what I was looking for. This recipe is quick and easy. The scald and pre-dough ensure freshness and taste. To make the recipe a… weiterlesen