Wholegrain flours

Rustic Wheat Sourdough Baguette

After a short blogging break, it’s time to get back to work! The oven’s been staying hot while I’ve been testing out new recipes, but before I publish those, I need to share a forgotten baguette recipe. I developed it… weiterlesen

  • 13.01.2018

Spelt Gingerbread Muffins

ADVENT CALENDAR For a long time I have been plagued by the idea of baking an Advent calendar for the blog, but this project repeatedly failed due to lack of time. In order to finally make this dream come… weiterlesen

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

Thin Loaf

I love wheat sourdough breads that are made without additional baker’s yeast. These breads are aromatic and stay fresh for a very, very long time. It tastes even better if you pop a slice in the toaster for breakfast. Spread… 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

Wine Flatbreads

There are wine flatbreads or crispbread on every supermarket shelf and there are no limits to the flavors. How much and which spices you use is up to you, but as always, the following rule applies: less is more! Before… weiterlesen

Pain au Levain

“Pain au Levain” is a real gem of a bread and is also a true masterpiece for every hobby baker. It requires experience with sourdough and a good feeling for the proper dough maturity. This is a mixed wheat bread… weiterlesen

Wholemeal Bread

To expand the range of yeast-free breads, here is a recipe for all the wholegrain lovers. The variant I have chosen is about 25% coarse wholemeal flour and can be increased or reduced as desired. In addition, the freshness is… weiterlesen

Pane di Zucca Carota

Of course people have different tastes in bread, one loves sour breads, the other only mild. Differences are possible from region to region and it may well be that wholemeal breads are deliberately baked with an intense and strong acidic… weiterlesen

Pane di farina di segale (Rye Bread)

The key to making good wholegrain bread is a flawless sourdough. Any type of sourdough is suitable for making wholegrain breads, provided it is based on wholegrains. For conventional rye breads, 34-45% of the flour is soured in order to… weiterlesen

Krems Valley Bread

A bread with the pure taste of rye! A dark loaf with aromatic sour notes, that is distinctly made from rye. The addition of dark rye and soaked leftover bread provide for the dark color and also the excellent shelf-life. … weiterlesen