Emmer Bread
As a diversion, I baked a whole grain emmer bread for you. Emmer bread has an appetizing dark crumb color and a pleasantly tangy taste. The addition of a water-roux improves the shelf-life and at the same time increases the… weiterlesen
Wheat-free
Le Paillasse
For some time now I have been trying to emphasize certain flavors in baked goods by combining different wheat sourdoughs. This can be done either through multi-stage sourdough processes or, as in this recipe, through different types of flour. The… weiterlesen
Bauernbrot with Spice Crust
The farmer’s bread with spiced crust is a mixed rye bread using rye flour type 960 and whole grain spelt flour. Since the farmer’s bread you find at outdoor markets always has a strong flavor, 50% of the rye flour… weiterlesen
Mr. Nice Guy (Pfundskerl)
This Mr. Nice Guy bread is a mixed spelt bread with the recipe combining 80% spelt flour and 20% rye flour. The large size of the loaf gives it a strong, well baked crust and the aromatic crumb makes it… weiterlesen
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
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
Springtime Bread
Here’s a savory, moist spelt bread that’s just in time for spring. The dough is made from a rye sourdough and a spiced poolish. The spices in the poolish can be changed according to preference. In keeping with the season,… weiterlesen
Sunflower Bread with Chia Seeds
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
Wholegrain Spelt Baguettes
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
Rustic Spelt Rolls
If I had a list of my favorite recipes, this one would be right at the top! This spelt roll is a showstopper in the bread roll department, and it’s easy for every beginner to bake. They taste best well-browned… weiterlesen
Florentines
16th day of Advent Ingredients: 300g Granulated sugar200g Butter150g Cream 75g Honey300g Sliced almonds 80g Candied orange Production: Cook the granulated sugar, butter, cream, and honey to 110°C.Add the almonds and candied orange and briefly toast.Then the mass is spread onto… weiterlesen
Mini Amaretto Cakes
The 14th day of Advent Ingredients: 500g Spelt flour100g Refreshed Lievito-Madre 10g Yeast 200g Milk 100g Egg 50g Brown sugar 25g Honey 125g Butter 7g Salt 80g Candied orange soaked in amaretto liquor + Robe-Noire chocolate + Linzer dough / chocolate shortcrust Production: Knead together slowly… weiterlesen