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
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
The Eifel “Little Tike” Bread is a mixed wheat bread with a fantastic unique taste, thanks to the optimal way the aroma develops while the dough is resting. The crumb structure can be adjusted to preference when working with the… weiterlesen
“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
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
A very simple and easy to make bread is “Le pain complet”. The well-rounded taste is created by a rye poolish and a wheat sourdough which can be made individually from W / 1600 or T80. By adding whole wheat… weiterlesen
Sourdoughs made from different flour types and grades have varying results on the activity level and the flavor profile. It makes absolute sense to combine these into one bread. In addition to a well-rounded flavor, you get additional security in… weiterlesen
Before I change back to other bread categories, I wanted to bake something unconventionally American for the whole grain lovers. I must say, that I wasn’t always a fan of wheat bread with a high content of whole grain. Seldom… weiterlesen
Every time I am amazed at the simple raw ingredients you can use to bake bread. Once you get a taste for it, it never lets you go, because if you are looking for a natural bread, sourdough bread is… weiterlesen
So I promised my readers a spelt stollen and what comes out of it – a “chestnut bread”. After the 3 unsuccessful attempts to produce an edible spelt stollen (2 of them got whiplash from being thrown across the bakery),… weiterlesen
After having baked some French breads recently, I would now like to put up some recipes for Italian breads on the bolg. The first Italian bread from this sort is the well-known “Pane di Lariano”. The original recipe comes from… weiterlesen