This fruity specialty deserves to be recognized as an equal to the Stollen for Advent baking. The luxury of all the dried fruits and nuts reveals itself once the cake is sliced. A similar recipe for a fruit cake covered… weiterlesen
Finnenbrot or Finnish bread is well-known for its high content of whole grains and seeds. If such a high proportion of whole grain is used, why not just use sprouted grain? The milled sprouts and the seed soaker lend the… weiterlesen
Some might imagine an airy and open crumb bread by such a name, but my intention was quite different. My initial thought was a bread that was cloud-like and soft. The pre-ferment is a Biga made from Type 550/700… weiterlesen
The Ungers from Unger Wines in Frasdorf called me some time ago and offered me the opportunity to lead another bread-baking event (04.02.2022 – 06.02.2022) at their wine shop. Also on board are the Tement couple with a very high-quality… weiterlesen
I have created two different recipes for this bread: The first recipe (yeast-free) is made from a 2-step sourdough process and the second recipe is a 1-step sourdough preparation with a little yeast in the main dough. The flour used… weiterlesen
Crisscross rolls are a forgotten classic and they used to be found in almost every bakery! Today this form of roll has almost disappeared from the scene – all the more reason to bake it for the blog. Any standard… weiterlesen
The Roggi-Rolls are an absolute stunner in the snack-basket and are great with any meal. In terms of taste, the rolls can be refined with bread spice, caraway, roasted onions, etc. Since I have included 2 recipe variations in my… weiterlesen
I baked this recipe for the magazine “BROTpro” and after a short break I am publishing it here in the blog. The pumpkin cheese rolls are made from a soft, mixed wheat dough. I created two different dough possibilities for… weiterlesen
The last posts were dedicated to wholegrain lovers and are coming to an end. Now a short summary of how to bake good wholegrain breads: The finer the grind of whole wheat flour, the larger the bread volume.The coarser the… weiterlesen
It’s been baked for a long time and after a long wait is now finally on the blog – the “strong pumpernickel” with coarse meal. There was not a similar bread that I enjoyed baking over and over again like… weiterlesen
Spent beer grains can also be combined with wholegrain bread! Since I don’t live very near to a source of fresh spent grains, I dried some the last time I got them. Dried and saved in airtight packaging, spent grains… weiterlesen
The schwarze Muckel was once a bread that surprised me from the “wholegrain bread” series! The recipe and dough production were spot on (almost) and everything went (not quite) according to plan. Adjust the baking time three different times and… weiterlesen