Baking different types of bread from spent grains has long been on my baking list, but what are spent grains? In food production, spent grains are the residual malt from beer production. Production of spent grains: In malt houses, barley… weiterlesen
The mixing ratio of the flour in this recipe is 38% rye and 62% wheat. Despite the high proportion of rye flour, the dough can be kneaded very well. In addition, the hobby baker will enjoy the shape of these… weiterlesen
There are wine flatbreads or crispbread on every supermarket shelf and there are no limits to the flavors. How much and which spices you use is up to you, but as always, the following rule applies: less is more! Before… weiterlesen
When it was first created in 1984, the Kornspitz conquered bread baskets and breakfast tables. A crunchy roll, not too big, but outstanding in its freshness and taste – that would be number ONE on the wish list for many… weiterlesen
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
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
This is one of the best-loved breads in Switzerland and also one of very few Swiss breads that is shared across the different languages. It’s characterized by a strong, well-baked dark crust and a soft, irregular crumb. Recipe For… weiterlesen
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
This walnut bread is a hearty wheat bread that takes on a unique flavor from the toasted walnuts and ruchmehl. From the high hydration(TA) this bread carries a long shelf-life and it is an enrichment for every bread basket. Walnuts… weiterlesen
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
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
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