Crisscross Rolls
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
Wholegrain sourdough
Rye Grain
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
Pumpernickel with Coarse Meal
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 Grain Wholemeal Bread
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
Schwarze Muckel
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
Wholegrain Toast
In the whole grain aisle, the toast should not be missing, but not just one to carry a spread! The first attempts to make a toast bread out of pure wholegrains were not exactly great. The treat came with a… weiterlesen
Masterclass Pumpernickel
Rye Masterclass Schelli: You criticized my grammar! Me: Never! As long as you don’t mess with my dough, I won’t mess with your grammar. This exchange should help you understand the commitment we (Didi vs. Schelli) each bring to… weiterlesen
25% Einkorn Sourdough from Wholegrain Flour
Breads made from wholegrain sourdough are usually slightly sour in taste. In most of the recipes (from me) 30-35% of the amount of flour is acidified. To avoid a sour bread taste, the whole grain sourdough is reduced to 25%. weiterlesen
Wheat Crust
Not a crumb will be left over from this small hearty bread, as it’s the perfect loaf for the breakfast buffet. The recipe is divided timewise so that all the predough must be made in the morning if you want… 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
Apple Wholegrain Bread
A simple wholemeal bread should taste healthy and hearty, but it can sometimes be a long and hard way to get there! Most of the time I succeed in recipes right away, but this time the whole grain really drove… weiterlesen
Pain au Levain
“Pain au Levain” is a real gem of a bread and is also a true masterpiece for every hobby baker. It requires experience with sourdough and a good feeling for the proper dough maturity. This is a mixed wheat bread… weiterlesen