Rye

Gassenhauer (“Street Song”)

You can more easily steer aroma and activity level in breads made from two different sourdoughs. As in the last recipes, the foundation sour is used here solely for aromatic purposes! The foundation sour makes up around 10%, but if… weiterlesen

South Tirolian Farmer’s Bread

The South Tirolian Farmer’s bread came about more or less by accident. The shaped dough was supposed to have a long cold proof after the bulk rise. For reasons of time, I was not able to stick to these steps,… weiterlesen

Pure Rye Bread

The last entry looked at how sourdough can be made with different types of flour. In order to delve deeper into everything using one recipe, I’ve chosen to look at a 100% rye bread.  The “Detmolder two-stage method” is perfect… weiterlesen

Light Farmer’s Bread

To wrap up the year, I have one final recipe for you all: The Heller Bauer, or “light farmer.” Like the previous recipes, this one also consists of a pre-dough and a sourdough.  The pre-dough is made by mixing wheat… weiterlesen

Waldviertler

Just as with the other recent recipes, a foundation sourdough is used for the Waldviertler. It occurred to me with the last entry that some might have issues with kneading a stiff sourdough into the main dough. Basically, you should… weiterlesen

Rye Toast

This toast bread is one of the many recipes that I was missing in my blog! The recipe varies from classic toast bread in how you make the pre-dough. Both a rye sourdough and a poolish made of rye and… weiterlesen

Swabian Country Bread

A light everyday bread has been on my baking list for quite some time now, and this Swabian Land Bread fits the bill! I chose the recipe so that there is flexibility in making the predough. The poolish and sourdough… weiterlesen

East German Style Scald Bread

Not too long ago I discovered an old recipe that quickly grabbed my attention! The unusual thing about it was that it called for making a main dough without any added liquid. Instead, the recipe called for all liquid to… weiterlesen

Pear-Thyme-Bacon Muffins

This small and hearty snack variant is a welcome change in the homebaking bakery. Regardless of the occasion, it creates a surprise and the spicy muffins look just great on a nicely set table.  If you would like you can… weiterlesen

Pumpkin Bread with Cherries

Like every year, Halloween is just around the corner and when others are carving their pumpkins, it is time for us to bake our bread for the party. The processing is a bit complex and may not be suitable for… weiterlesen

Bauernbrot with Spice Crust

The farmer’s bread with spiced crust is a mixed rye bread using rye flour type 960 and whole grain spelt flour. Since the farmer’s bread you find at outdoor markets always has a strong flavor, 50% of the rye flour… weiterlesen