Simple

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

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

New Year’s Cake with Punch or Glühwein

For all readers there is still a quick and delicious cake recipe before New Year’s Eve. The dough is prepared from a sponge, a creamy butter mixture and some spelt flour. To refine the cake, some orange peel and chocolate… weiterlesen

Pane di Zucca Carota

Of course people have different tastes in bread, one loves sour breads, the other only mild. Differences are possible from region to region and it may well be that wholemeal breads are deliberately baked with an intense and strong acidic… weiterlesen

Pane di farina di segale (Rye Bread)

The key to making good wholegrain bread is a flawless sourdough. Any type of sourdough is suitable for making wholegrain breads, provided it is based on wholegrains. For conventional rye breads, 34-45% of the flour is soured in order to… weiterlesen

Pane Acida

Another bread from the sourdough course at the Merano mill is the “Pane Acida”. The sourdough is made in a 2-step process and is a good compromise from a 3-step process. There is no need to refresh. The first stage… weiterlesen

Shepherd’s Loaf

In order to be able to organize the upcoming baking course for rye bread in the Meraner Mühle, I was given different types of flour to test. At first I thought that the Italian rye flours were very similar to… weiterlesen

Nut Snails (Nussschnecken)

A sweet yeast dough is used as the basis for these nut rolls, called “Nussschnecken,” meaning nut snails in German. When it is still in flat pieces, the yeast dough is layered with the nut filling. Then it is rolled… weiterlesen

Styrian Cheese Stangerl

The Cheese Stangerl works perfectly as a side for a salad or if you want something baked to go with a cold snack. Cheese and chopped pumpkin seeds give it a special appearance while enhancing the aromatic taste of the… weiterlesen

Breakfast Crescent (Kipferl)

The crescent (“Kipferl”) is a classic breakfast baked good in Austria. It’s available in practically limitless variety, ranging from sweet dough to brioche dough all the way to croissant, as well as in both sweet and savory options.  The word… weiterlesen

Eifel “Little Tike” Bread

The Eifel “Little Tike” Bread is a mixed wheat bread with a fantastic unique taste, thanks to the optimal way the aroma develops while the dough is resting. The crumb structure can be adjusted to preference when working with the… weiterlesen