America

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

Sugar Snails (Zuckerschnecken)

Since I have neglected making pastries, I will alternately publish a pastry in the middle of the week for the next few weeks. Different variations of brioche, fried bread and Danish pastries will sweeten the coming weekends. The brioche will… 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

Pan sencillo

“Pan Sencillo” is an outstanding accompaniment to anything grilled. The sourdough and the whole grain give the bread a tangy note and make the crumb fluffy and moist.  Once baked, the crust’s toasted aroma permeates the crumb, resulting in a… weiterlesen

60% Kamut

Kamut® is a cultivated form of durum wheat that emerged from wild emmer around 6,000 years ago and is one of the oldest types of grain. Kamut is also known as the “soul of the earth”. In the years after… weiterlesen

Wheat Bread with Emmer

This year I would like to increasingly incorporate the so-called “ancient grain” varieties Einkorn, Emmer, Spelt and Kamut into my recipes. The increased interest in high-quality, organically produced foods has brought them back out of their depths. These types of… weiterlesen

Sunflower Flaxseed Bread

The strong crust and light nutty taste make this bread a real pleasure. The taste of the bread not only comes from the toasted seeds, but also from a mild wheat sourdough and the long and cool overnight fermentation.  The… weiterlesen

Caraway Coriander Bread

This bread has a very thin, but at the same time, strong crust. The coriander and caraway spices lend the crumb an aromatic and spicy taste and turn this bread into a real indulgence.  The production relies on a long… weiterlesen

Anise Zwieback

Zwieback is a bread-like snack that is cut into slices and roasted until dry and crumbly to preserve it. To make zwieback, a bread is lightly baked first. After baking, the bread is cut into slices and roasted in the… weiterlesen

Anise Bread

This anise bread is a recipe that falls into the “no-knead” category. With the all-in process, the ingredients are initially mixed by hand or for one to two minutes with the mixer, but not kneaded. Since the no-knead process does… weiterlesen