Because there are many traditional spelt rolls, I would like to give some of these a try. The spelt lovers in southern Germany, for example, have their Dinkelseelen or Dinkelknauzen. These spelt rolls were always made with long dough processing… weiterlesen
Since I’ve received some questions about spelt recently, I would like to dedicate my next recipes to the grain. I have planned three recipes, with something for everyone, from beginners to professionals. Since I’m not really a spelt-master myself, I… weiterlesen
The next bread that I want to introduce you to is called the Schrotling. This is a special bread that has a few particular characteristics. About half of the rye flour in this recipe comes in the form of sourdough,… weiterlesen
Who doesn’t know the world-famous hamburger? A blog reader request, here is a recipe that is quick and easy for anyone to bake. In any case, it is worth baking more than needed because any buns that you don’t use… weiterlesen
This half-white bread is a mixed wheat bread where the wheat content is 50%. The shelf life of mixed wheat breads are increased with the addition of rye. In order to achieve an intensive flavor in the bread, the rye… weiterlesen
And just like every year, the Easter weekend is just around the corner, and that means it’s time for Easter Pinzen. The Easter Pinz derives its origin in Friuli. The recipe was brought to Graz from the neighboring county of… weiterlesen
Brown Bread is a mixed rye bread that is baked in a bread pan. To get the proper crust cracking on the top it is important to let the bread rise dry. Furthermore, the bread is baked without steam so… weiterlesen
I dedicate my next bread to the intermittent or twice-baked method. The intermittent method or two-baked method is one worth considering in order to always have bread in available without having to freeze it. A few advantages are often the… weiterlesen
This recipe is a reader’s request! Bienenstich is a traditional yeasted cake that has an almond, sugar, honey cream toppings that caramelize when baked. After baking, the tray-bake is filled with a vanilla cream. In order to try something new… weiterlesen
This “scooped out” bread is a specialty bread with a particular dough process. The proofing time takes place in the dough bowl. The dough proofs as a whole during the dough rest phase. After the dough maturity, the dough is… weiterlesen
Right at the start of spring I have come up with a moist topfen bread. With this bread you can really let it all out again. The day before, the Pate Fêrmentêe, sourdough, and soaker are prepared. In retrospect, it… weiterlesen
Often you don’t get to bake how you would like because of time constraints, that’s how this recipe came about. With this recipe, a ready-mixed bread dough is simply kneaded again briefly to form a dough with a few other… weiterlesen