Rye

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

Mr. Nice Guy (Pfundskerl)

This Mr. Nice Guy bread is a mixed spelt bread with the recipe combining 80% spelt flour and 20% rye flour. The large size of the loaf gives it a strong, well baked crust and the aromatic crumb makes it… weiterlesen

Caraway Crust

The Caraway Crust is a strong, aromatic bread for your post-work evening. This bread has an intense, rustic taste thanks to the caraway, which is used in both its full and finely ground forms.  Cooked potatoes are kneaded into the… weiterlesen

Springtime Bread

Here’s a savory, moist spelt bread that’s just in time for spring. The dough is made from a rye sourdough and a spiced poolish. The spices in the poolish can be changed according to preference. In keeping with the season,… weiterlesen

Sunflower Bread with Chia Seeds

This small, hearty bread is just right for a changeup at snack time. By using a soaker made from chia seeds, flax seeds, roasted sunflower seeds and spelt flakes, the bread crumb becomes extremely moist and stays fresh for a… weiterlesen

Spelt Cloud

Since the demand for spelt recipes on the blog has increased, I decided to bake some spelt recipes for you. The spelt series starts with a wonderfully moist, compact spelt bread with a great flavor and a very long shelf… weiterlesen

Wheat Crust

Not a crumb will be left over from this small hearty bread, as it’s the perfect loaf for the breakfast buffet. The recipe is divided timewise so that all the predough must be made in the morning if you want… weiterlesen

  • 25.01.2018

Primal Loaf

This primal load is a wonderfully moist mixed-flour bread with a long-lasting crust. The bread tastes pleasantly mild, stays fresh for a long time and is also easy to make. Since the rye dominates in the recipe, you shouldn’t knead… weiterlesen

Pane Sera

Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking? Right, well you throw all of it into a recipe, knead a dough and then… weiterlesen

Apple Wholegrain Bread

A simple wholemeal bread should taste healthy and hearty, but it can sometimes be a long and hard way to get there! Most of the time I succeed in recipes right away, but this time the whole grain really drove… weiterlesen