Wholegrain flours

Rustic Wholegrain Bread

This rustic wholegrain bread has a long shelf life that I was not used to in wholegrain breads. The proportion of rye in this bread is 80% with 37% of this being soured with the Detmold single-stage process.  A big… weiterlesen

Tabatiere

A few days ago I was flipping through the book “Bread and Pastry” again and I was particularly impressed by the “Tabatiere“ bread. This bread is a specialty from France and should be reminiscent of a snuff box (you should… weiterlesen

100 % Wholegrain Rye

Wholegrain Rye Breads are very popular, but only if they have a sufficiently moist crumb and no hard grain pieces. Though there is no course meal in this recipe, the fine wholegrain rye flour creates a very tender crumb. The… weiterlesen

Schrotling

The next bread that I want to introduce you to is called the Schrotling. This is a special bread that has a few particular characteristics. About half of the rye flour in this recipe comes in the form of sourdough,… weiterlesen