“Pan Sencillo” is an outstanding accompaniment to anything grilled. The sourdough and the whole grain give the bread a tangy note and make the crumb fluffy and moist. Once baked, the crust’s toasted aroma permeates the crumb, resulting in a… weiterlesen
The Beugerl is actually a food for fasting times. It was originally a symbol of the barren fasting period. The round shape of the Beugerl is probably older than the popular pretzel. Actually, this round shape should symbolize the sun… weiterlesen
Kamut® is a cultivated form of durum wheat that emerged from wild emmer around 6,000 years ago and is one of the oldest types of grain. Kamut is also known as the “soul of the earth”. In the years after… weiterlesen
This year I would like to increasingly incorporate the so-called “ancient grain” varieties Einkorn, Emmer, Spelt and Kamut into my recipes. The increased interest in high-quality, organically produced foods has brought them back out of their depths. These types of… weiterlesen
The strong crust and light nutty taste make this bread a real pleasure. The taste of the bread not only comes from the toasted seeds, but also from a mild wheat sourdough and the long and cool overnight fermentation. The… weiterlesen
This bread has a very thin, but at the same time, strong crust. The coriander and caraway spices lend the crumb an aromatic and spicy taste and turn this bread into a real indulgence. The production relies on a long… weiterlesen
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
This anise bread is a recipe that falls into the “no-knead” category. With the all-in process, the ingredients are initially mixed by hand or for one to two minutes with the mixer, but not kneaded. Since the no-knead process does… weiterlesen
To this day, St. Stephen’s Day in Austria is celebrated by maintaining traditional customs. Classically, it is considered the day on which the family visits their grandparents, other relatives or friends to exchange gifts with them. In Upper Austria, St. weiterlesen
Fruit bread is a well-known recipe for the Christmas season. The bread gets its name from all of the dried fruit. In addition to dried pears, many other dried fruits like prunes, raisins, figs, orangeat, and hazelnuts are also on… weiterlesen
Their airiness, the typical and slightly sour taste make the apple swirls a popular yeast dough classic. Professionals know two methods for the production of sweet yeasted dough: with or without pre-dough. For the yeast dough without pre-dough, all ingredients… weiterlesen
The total baking time usually determines the point at which bread and other baked goods are completely baked through. The following methods are available to check whether something is actually baked all the way through: Checking the core temperature: It… weiterlesen