Power Grain
The recipe I present today is ideal as a base for various finger foods. Whether meat, cheese or vegetables – this hearty and tender bread will be loved by many! Thanks to its distinctive, aromatic and stable crumb, the bread… weiterlesen
Scald
King Ludwig Bread
King Ludwig Masterclass Spelt – an extraordinary grain? We reveal: Differences in taste from two different leavening processes: Spelt sourdough vs. Crowning discipline, Detmold three-stage rye sourdough Attention: Anyone who asks questions about spelt that have already been… weiterlesen
Ruch Bread with Seed Mixture
The deeply browned and cracked crust of this bread creation fills the kitchen with only the rich aroma that can arise from baking bread. The aroma lingers for hours after baking. The whole, un-sliced loaf feels light and airy in… weiterlesen
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
Wholegrain Spelt Bread with Sunflower Seeds
Spelt bread can also develop an even better aroma by adding rye sourdough. In addition to the aroma, the shelf-life and integrity of the crumb are improved. In order to enhance the nutty taste of the sunflower seeds, they are… weiterlesen
East German Style Scald Bread
Not too long ago I discovered an old recipe that quickly grabbed my attention! The unusual thing about it was that it called for making a main dough without any added liquid. Instead, the recipe called for all liquid to… weiterlesen
Einkorn Bread with Walnuts
For this walnut bread, nearly half of the whole grain einkorn flour is used in the predough stages. The sourdough is mixed at 30°C and matures warm over 10-12 hours. The scald is made of spelt flakes, roasted walnuts and… weiterlesen
Wine Flatbreads
There are wine flatbreads or crispbread on every supermarket shelf and there are no limits to the flavors. How much and which spices you use is up to you, but as always, the following rule applies: less is more! Before… 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
Pan sencillo
“Pan Sencillo” is an outstanding accompaniment to anything grilled. The sourdough and the whole grain give the bread a tangy note and make the crumb fluffy and moist. Once baked, the crust’s toasted aroma permeates the crumb, resulting in a… weiterlesen
Knight’s Bread “Götz von Berlichingen”
A few days ago Karin Anderson asked if I wanted to participate in her blog event “Ein Brot für Götz von Berlichingen“(eng. A Bread for Götz von Berlichingen). The reason for the event was an… weiterlesen
Spelt French Baguettes
In order to expand the range of spelt options, I still needed a recipe with spelt sourdough. When choosing my recipe, I landed on a baguette. Making baguettes from spelt flour differs from wheat baguettes in a few ways. In… weiterlesen