The aromatic starter dough, made from whole wheat flour and sourdough, gives this bread not only explicitly more flavor, but also a particularly fluffy crumb. The roasted walnuts make for the crunch. Mild sausage and cheese, as well as subtly spiced spreads fit wonderfully. Please try it out. It’s worth it!
When I started baking bread, sourdough was not even a topic for me. I concentrated on yeast breads first as the procedure for baking with sourdough seemed too complicated. Sourdough was something for professional bakers only. However, at some point I could no longer resist the challenge. My first sourdough breads however were inedible lumps,… Continue reading Baking bread with sourdough
The soft and flat Pita bread is common in the Eastern Mediterranean and the Middle East. Baked daily several times, it serves as a side dish to many meals. It consists of a simple, slightly salted yeast dough and is traditionally baked directly on the bottom of a stone oven.
The bread contains more protein anf fiber and less carbohydrates than a conventional wheat or rye bread. That’s why it is also known as low carb bread or protein bread.
Deliciously soft… Ingredients 250 g potatoes (makes approx. 2 medium size potatoes) 350 g wheat flour 100 g quick 1 – minute oat flakes 1 paket dry yeast 1 tsp sugar 1 tsp salt 200 ml warm water old fashioned oat flakes to sprinkle Instructions Cook the potatoes with the skin. Peel and press through… Continue reading Potato-oat flakes-bread
Focaccia is an Italian specialty. The ancient Romans called this flatbread panis focacius ( lat. focus “place to bake”). Traditionally it is seasoned with olive oil, salt, sometimes herbs. It might also be topped with vegetables, cheese or meat. Although focaccia is an italian bread, this recipe comes from the cookbook of a German cook, Tim… Continue reading Focaccia with antipasti
This bread is very easy to make and requires only a minimum of ingredients. What matters while mixing the ingredients is, that you act swiftly. The time-consuming kneading is not required. Thereafter the dough needs to rest for 12 to 14 hours. The best dish to bake the bread is a cast iron or pottery… Continue reading Bread out of a pot