Bosna Rolls
“Reader request” To interrupt the whole grain series there is now a long-awaited recipe – the Bosna Roll . Though it is been supplanted by the BigMac, Döner, and kebab, it still has many fans. For those that don’t… weiterlesen
Small baked goods
Wholegrain Spelt Schnecken
In order to improve the offering of rolls and buns these wholegrain spelt schnecken are just what I was looking for. This recipe is quick and easy. The scald and pre-dough ensure freshness and taste. To make the recipe a… weiterlesen
Pretzel Bread Corners (Laugenecken)
Not too long ago, I was able to help the Thermomix team with their baking book. Working with them was phenomenal and incredibly fun. The Thermomix test kitchen in Vienna was converted into a bakery. Together, we learned a lot… weiterlesen
Fiery Tomato Rolls
It should taste fiery & spicy and that’s exactly what you want with this recipe! Everyone can determine the spiciness themselves, because the chili does not go into the dough but is spread on the dough mixed into a sourdough… weiterlesen
Le Paillasse
For some time now I have been trying to emphasize certain flavors in baked goods by combining different wheat sourdoughs. This can be done either through multi-stage sourdough processes or, as in this recipe, through different types of flour. The… weiterlesen
Rustic Spelt Rolls
If I had a list of my favorite recipes, this one would be right at the top! This spelt roll is a showstopper in the bread roll department, and it’s easy for every beginner to bake. They taste best well-browned… weiterlesen
Roggi
The mixing ratio of the flour in this recipe is 38% rye and 62% wheat. Despite the high proportion of rye flour, the dough can be kneaded very well. In addition, the hobby baker will enjoy the shape of these… weiterlesen
Spitzbuam
When it was first created in 1984, the Kornspitz conquered bread baskets and breakfast tables. A crunchy roll, not too big, but outstanding in its freshness and taste – that would be number ONE on the wish list for many… weiterlesen
Poppy Seed “Flesserl”
A “Flesserl“ is a typical Upper Austrian braided roll. After shaping it is coated with poppy seeds and coarse salt. Though the Viennese also make Flesserl, they are often only coated with poppy seeds and are much more commonly called… weiterlesen
Breakfast Rolls
A delectable bread roll, not too big, but with outstanding freshness and flavor – for many late risers, it’s number one on the breakfast table. Proofing the dough in the fridge at 4°C over multiple hours makes this possible. The… weiterlesen
Styrian Cheese Stangerl
The Cheese Stangerl works perfectly as a side for a salad or if you want something baked to go with a cold snack. Cheese and chopped pumpkin seeds give it a special appearance while enhancing the aromatic taste of the… weiterlesen
Breakfast Crescent (Kipferl)
The crescent (“Kipferl”) is a classic breakfast baked good in Austria. It’s available in practically limitless variety, ranging from sweet dough to brioche dough all the way to croissant, as well as in both sweet and savory options. The word… weiterlesen