Grill Bread
This grill bread is a real classic from the recipe list and is visually such a hit that you might even shy away from cutting into it. Tender, soft crumb surrounded by a cracking crust – this is how bread… weiterlesen
Germany
Olive Bread
Olive bread is an Italian speciality featuring a lightly floured crust and irregular pores. The smell of fresh olives permeates the entire loaf while also providing for a long shelf life. An additional whiff of olive oil and fragrant thyme… weiterlesen
Chocolate Butter Cake
After a short summer break I am finally going to kick things off again with a coffee cake that has a lot to offer in taste and looks. The recipe is made with honey instead of sugar, which gives the… weiterlesen
Spent Grain Bread Twists
Baking different types of bread from spent grains has long been on my baking list, but what are spent grains? In food production, spent grains are the residual malt from beer production. Production of spent grains: In malt houses, barley… weiterlesen
Roggi
The mixing ratio of the flour in this recipe is 38% rye and 62% wheat. Despite the high proportion of rye flour, the dough can be kneaded very well. In addition, the hobby baker will enjoy the shape of these… weiterlesen
Wine Flatbreads
There are wine flatbreads or crispbread on every supermarket shelf and there are no limits to the flavors. How much and which spices you use is up to you, but as always, the following rule applies: less is more! Before… weiterlesen
Spitzbuam
When it was first created in 1984, the Kornspitz conquered bread baskets and breakfast tables. A crunchy roll, not too big, but outstanding in its freshness and taste – that would be number ONE on the wish list for many… weiterlesen
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
Spelt Rye Bread without Yeast
Technical baking properties of rye ingredients In comparison to wheat flour products, rye flour products have other dough and baking properties due to differences in the composition of the flour. In comparison to wheat flour, rye flour contains: Less absorptive… weiterlesen
Walnut Loaf with Ruchmehl
This walnut bread is a hearty wheat bread that takes on a unique flavor from the toasted walnuts and ruchmehl. From the high hydration(TA) this bread carries a long shelf-life and it is an enrichment for every bread basket. Walnuts… 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
Fougasse
Fougasse is an uncomplicated bread, simple to prepare and an ideal companion to appetizers, antipasti, cheese, or fine spreads. To get an airy crumb it is important that the dough isn’t mixed up too firm. A dough that is too… weiterlesen