Pane con Olive
Spelt has been the main focus for the past few weeks, but now it’s time to start the grilling season. It starts with a wonderfully light, airy and at the same time aromatic “pane con olive”. The effort may seem… weiterlesen
White bread
Mr. Nice Guy (Pfundskerl)
This Mr. Nice Guy bread is a mixed spelt bread with the recipe combining 80% spelt flour and 20% rye flour. The large size of the loaf gives it a strong, well baked crust and the aromatic crumb makes it… weiterlesen
Crusty Einkorn Bread
I am not the biggest fan of wholegrain breads but sometimes one is proven wrong. The einkorn crusty bread is a wholegain bread that is made from 100% wholegrain einkorn flour. I was surprised by the extremely long shelf life… weiterlesen
Springtime Bread
Here’s a savory, moist spelt bread that’s just in time for spring. The dough is made from a rye sourdough and a spiced poolish. The spices in the poolish can be changed according to preference. In keeping with the season,… weiterlesen
Sunflower Bread with Chia Seeds
This small, hearty bread is just right for a changeup at snack time. By using a soaker made from chia seeds, flax seeds, roasted sunflower seeds and spelt flakes, the bread crumb becomes extremely moist and stays fresh for a… weiterlesen
Wholegrain Spelt Baguettes
Whole Grain Spelt Baguettes are easy to make, even for beginners. The main dough consists of a poolish (for the taste) and a water-roux (for shelf life). The recipe’s only challenging part is ensuring you add the exact amount of… weiterlesen
Spelt Cloud
Since the demand for spelt recipes on the blog has increased, I decided to bake some spelt recipes for you. The spelt series starts with a wonderfully moist, compact spelt bread with a great flavor and a very long shelf… weiterlesen
Sandwich Loaf
The sandwich rolls are a true classic among white breads. The dough can be kneaded quickly and without any problems and only needs a little time to proof and bake after it has been worked up. The result is impressive… 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
Freestyle
To reestablish a little order in my flour cupboard, I’ve thrown the remains of different types of flour into one recipe! A poolish made from durum wheat and wheat flour type 700 is used for aroma. To further support the… weiterlesen
Grill Bread
This grill bread is a real classic from the recipe list and is visually such a hit that you might even shy away from cutting into it. Tender, soft crumb surrounded by a cracking crust – this is how bread… weiterlesen