Anise Zwieback
Zwieback is a bread-like snack that is cut into slices and roasted until dry and crumbly to preserve it. To make zwieback, a bread is lightly baked first. After baking, the bread is cut into slices and roasted in the… weiterlesen
Spelt
Rustic Samareiner Bread
The smell and taste of wheat and mixed wheat breads is primarily determined by the crust. It contains 80% of the aromatic substances. The crumb also has to convince in terms of taste, but unfortunately this aspect is very often… weiterlesen
Pane di vino
This recipe can be varied in many ways and offers a perfect basis for different flavors. A delicious bread can be conjured up with dried tomatoes, olives or roasted sunflower or pumpkin seeds. To give the bread a special flavor,… weiterlesen
Spelt Brioche with Cranberries
I love Brioche, and a recipe for one using spelt is a winner in my book! With brioche I use a yeast pre-dough that brings more stability to the main dough. Because of the ingredients like butter, milk, and egg… weiterlesen
No Knead – Spelt
For my next to last recipe about spelt, I opted for a no-knead recipe. Perhaps the special thing about this recipe was the way it proofed, because the bread matured for 12-14 hours at room temperature. The whole recipe does… weiterlesen
Spelt French Baguettes
In order to expand the range of spelt options, I still needed a recipe with spelt sourdough. When choosing my recipe, I landed on a baguette. Making baguettes from spelt flour differs from wheat baguettes in a few ways. In… weiterlesen
Dinkelseelen und Dinkelknauzen
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
Spelt Rolls
Since one of my last posts featured hand rolls and I strongly encourage baking them, I am now determined to make spelt rolls. A short while ago I really avoided spelt, but I have really morphed into a spelt fan!… weiterlesen
Spelt Ciabatta
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