Rye

Pustertaler Fruit Cake

This fruity specialty deserves to be recognized as an equal to the Stollen for Advent baking. The luxury of all the dried fruits and nuts reveals itself once the cake is sliced. A similar recipe for a fruit cake covered… weiterlesen

Nutcracker

The Ungers from Unger Wines in Frasdorf called me some time ago and offered me the opportunity to lead another bread-baking event (04.02.2022 – 06.02.2022) at their wine shop. Also on board are the Tement couple with a very high-quality… weiterlesen

Gourmet Sprout

I have created two different recipes for this bread: The first recipe (yeast-free) is made from a 2-step sourdough process and the second recipe is a 1-step sourdough preparation with a little yeast in the main dough. The flour used… weiterlesen

Sprouted Grain Bread – Spelt Sprout

Sprouted grains have a long tradition in the culinary field (eg. in brewing and malt production,..) and they also have a place in the bakery. Sprouted grain breads provide an additional flavor profile in bread offerings and they also offer… weiterlesen

Sprouted Grain Bagels

Bagels don’t always have to be boiled- let’s make them a bit rustic and with sprouts! Sprouts are not only healthy, but taste great and are easy to make. Making sprouts is rather easy and requires minimal time investment. weiterlesen

Onion Bread

With this onion flatbread, a bewitching scent wafts through the kitchen while baking and will make anyone’s mouth water. Regardless of whether this bread is served for grilling or as a side dish to salads, the shape is an eye-catcher… weiterlesen

Ciabatta Grande

Whenever I create recipes for the blog I am a bit ambivalent and ask myself the question – with or without yeast? Sourdough extremists will always shake their heads and not use any yeast. Of course, you could bake any… weiterlesen

Roggi-Rolls

The Roggi-Rolls are an absolute stunner in the snack-basket and are great with any meal. In terms of taste, the rolls can be refined with bread spice, caraway, roasted onions, etc. Since I have included 2 recipe variations in my… weiterlesen

Pumpkin Rolls

I baked this recipe for the magazine “BROTpro” and after a short break I am publishing it here in the blog. The pumpkin cheese rolls are made from a soft, mixed wheat dough. I created two different dough possibilities for… weiterlesen

Rye Grain

The last posts were dedicated to wholegrain lovers and are coming to an end. Now a short summary of how to bake good wholegrain breads: The finer the grind of whole wheat flour, the larger the bread volume.The coarser the… weiterlesen

Pumpernickel with Coarse Meal

It’s been baked for a long time and after a long wait is now finally on the blog – the “strong pumpernickel” with coarse meal. There was not a similar bread that I enjoyed baking over and over again like… weiterlesen

Spent Grain Wholemeal Bread

Spent beer grains can also be combined with wholegrain bread! Since I don’t live very near to a source of fresh spent grains, I dried some the last time I got them. Dried and saved in airtight packaging, spent grains… weiterlesen