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
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
This small, hearty bread is just right for a changeup at snack time. By using a soaker made from chia seeds, flax seeds, roasted sunflower seeds and spelt flakes, the bread crumb becomes extremely moist and stays fresh for a… weiterlesen
Whole Grain Spelt Baguettes are easy to make, even for beginners. The main dough consists of a poolish (for the taste) and a water-roux (for shelf life). The recipe’s only challenging part is ensuring you add the exact amount of… weiterlesen
Since the demand for spelt recipes on the blog has increased, I decided to bake some spelt recipes for you. The spelt series starts with a wonderfully moist, compact spelt bread with a great flavor and a very long shelf… weiterlesen
The sandwich rolls are a true classic among white breads. The dough can be kneaded quickly and without any problems and only needs a little time to proof and bake after it has been worked up. The result is impressive… weiterlesen
24th day of Advent Ingredients for 1 Linzer Cake (diameter 23cm): 250g soft butter120g powdered sugar 50g ground candied orange peel 10g vanilla sugar 2g cinnamon 1g salt150g whole eggs (3)150g finely grated and roasted hazelnuts 50g roasted hazelnuts, 2-4mm200g cake… weiterlesen
23rd day of Advent Ingredients for the crust: 250g Wheat flour200g Warm milk (35°C) 20g Yeast Mix the ingredients and let it rise for 60 minutes. Ingredients for the main dough: 470g Mature pre-dough200g Soft butter 250g Wheat flour 200g Whole eggs… weiterlesen
21st day of Advent Ingredients – Predough: 400g wheat flour type 700300g milk 35°C 40g yeast + a pinch of sugar Mix ingredients and let rise 60 minutes. Ingredients – Main Dough: 740g mature predough600g wheat flour type 700100g milk120g soft… weiterlesen
18th day of Advent Ingredients: 300g egg whites300g fine granulated sugar 150g powdered sugar 10g wheat starch + dark chocolate to decorate (e.g. Robe Noire) Instructions: Sieve the powdered sugar and the wheat starch.Beat the egg whites and half the granulated… weiterlesen
15th day of Advent Ingredients: 300g raw cane sugar175g wheat flour type 700170g softened butter 50g egg (1)110g rolled oats140g ground, roasted hazelnuts 2-4mm110g bakers chocolate, in small pieces (e.g. Maracaibo Clasificado, 65%) 50g chopped cranberries 1/2 TL baking powder 1/2… weiterlesen
11th day of Advent For the almond nut corners, a Linzer dough (recipe here) must be rolled out 4mm thick and placed on a baking sheet lined with baking paper. This dough is baked for 8-9 minutes at… weiterlesen