America

Sourdough Whole Wheat Bread

Before I change back to other bread categories, I wanted to bake something unconventionally American for the whole grain lovers. I must say, that I wasn’t always a fan of wheat bread with a high content of whole grain. Seldom… weiterlesen

Country Bread

Every time I am amazed at the simple raw ingredients you can use to bake bread. Once you get a taste for it, it never lets you go, because if you are looking for a natural bread, sourdough bread is… weiterlesen

Chestnut Bread

So I promised my readers a spelt stollen and what comes out of it – a “chestnut bread”. After the 3 unsuccessful attempts to produce an edible spelt stollen (2 of them got whiplash from being thrown across the bakery),… weiterlesen

Lebkuchen Dough (Gingerbread)

Lebkuchen, also known as Lebzelten, Pfefferkuchen, Gewürzkuchen or Honigkuchen, is a sweet, strongly spiced, pastry with a long shelf-life that is found in many shapes and variations. In many cultures it is an integral part of Christmas baking, though only… weiterlesen

Advent Wreath

Advent, Advent ein Lichtlein brennt. Erst eins, dann zwei, dann drei, dann vier, dann steht das Christkind vor der Tür.” This poem is about the Advent season and will be recited and sung in many kindergartens over the next few… weiterlesen

100% Rye Loaf

After a short break, we are going into the weekend with 100% rye bread. Pure rye breads have a somewhat stronger taste and have a longer shelf life. In the case of pure rye bread, however, the amount of water,… weiterlesen

Landbrot

This round wheat loaf is leavened only by a multi-stage wheat sourdough. The big difference to all of my previous wheat sourdoughs was the multi-stage sourdough with a low TA of 160. The special thing about this basic wheat sourdough… weiterlesen

Pretzels

For these baked goods it is characteristic that the shaped dough is placed in a lye solution just before they are placed into the oven. This process is where the name “Laugengebäck” (Lye rolls) came from. The most well-known form… weiterlesen

Black Forest Landbrot

The Black Forest Landbrot is a mixed wheat bread with a strong crust and a light and mildly sour taste. In order to get a strong and hearty crust, the bread was baked for the first 15 minutes at 250°C. weiterlesen

Rustic Twists

Countless types of bread fill up our bread baskets that differ in flour mixture, production, form, and taste. They all have one thing in common: a spiced-aromatic taste that develops from the crispy brown crust.  Since rye flour contains no… weiterlesen

Rustic Wholegrain Bread

This rustic wholegrain bread has a long shelf life that I was not used to in wholegrain breads. The proportion of rye in this bread is 80% with 37% of this being soured with the Detmold single-stage process.  A big… weiterlesen