GERMAN SUNFLOWER SEED SQUARES – HEARTY SOURDOUGH ROLLS WITH RYE & SEEDS

Hier geht's zur deutschen Version dieses Posts Whenever I'm visiting my hometown Hamburg, I check out new bakeries. Two years ago I noticed people lining up in front of Bäckerei Jochen Gaues, in Eppendorf quarter, where my Mom lives around the corner. Taking this as a good omen, I joined the waiting line. The shelves … Continue reading GERMAN SUNFLOWER SEED SQUARES – HEARTY SOURDOUGH ROLLS WITH RYE & SEEDS →

FRIESISCHES SCHWARZBROT – A HEARTY RYE FROM THE NORTH SEA COAST

Hier geht's zur deutschen Version dieses Posts When I started baking breads for A&B Naturals, I searched online for some interesting rye breads. A recipe that really intrigued me was made with an intermediate dough, with a batter-like consistency, and just poured into a loaf pan - no shaping involved! At The Fresh Loaf, my … Continue reading FRIESISCHES SCHWARZBROT – A HEARTY RYE FROM THE NORTH SEA COAST →

LEINSAMENBROT – GERMAN FLAXSEED BREAD

Hier geht's zur deutschen Version dieses Posts. German breads are often made with a combination of three or more flours, and loaves with grains and seeds are, also, very popular. Flaxseed breads are, therefore, one of the regulars in German bakery shelves.My Leinsamenbrot, made with bread flour, rye and whole wheat, is a hearty bread … Continue reading LEINSAMENBROT – GERMAN FLAXSEED BREAD →

SAATENBROT – GERMAN MANY SEED BREAD

Hier geht's zur deutschen Version dieses PostsThe best recipe collection (bread, rolls and snacks) of German bakers' magazine,"Allgemeine Bäckerzeitung", supplied this "seedy" bread for my "Equal Opportunity Baking" list.A heavy weight, scaled for 21 loaves, with selling points, marketing tips, production cost and time calculation, including sales tax (7%) and even a suggested retail price … Continue reading SAATENBROT – GERMAN MANY SEED BREAD →