When I moved to Maine in 2001 - to get even with the guy who had sold me a houseful of furniture, but refused to give me a discount - I knew I would be in big trouble. And I was right! After two days my stomach started complaining, and my brain kept sending "gag" … Continue reading KARIN’S FEINBROT – GERMAN EVERYDAY BREAD (Updated)


A while ago, A&B Naturals, the local store that sells my breads on weekends, let me know that the "lunch crowd" were hungry for some nice rolls to go with their smoothies. Since I like trying out new things and find it rather boring to always bake the same breads, I jumped at the chance … Continue reading CRUSTY KAMUT ROLLS – FOR THE LOVE OF ANCIENT GRAINS


Hier geht's zur deutschen Version dieses Posts Several years ago, a FB friend and baking buddy, David Wolfe, asked me to help him with a German recipe. Alas, Google Translate is not too fluent in professional German baking lingo. The formula, published by a German bakers' association, seemed quite intriguing, combining rye meal and cracked … Continue reading SENFBROT – MUSTARD CHEESE BREAD


The looming deadline of a blog event, hosted by my blogging buddy Anna Antonia, gave me the much needed kick in the  energy to overcome my dog days’ laziness and write a new post.

What to do with stale bread? For me a no-brainer: baguette or brioche leftovers usually end up as bread pudding. But for sourdough or other hearty breads there’s only one option: grind, toast, and re-bake!

My favorite baker in Hamburg, Jochen Gaues, recycles old bread in many of his baked goods (like Sunflower Seed Rolls.)

Unfortunately, his (visually gorgeous) baking book “Brot” is so sloppily edited that only experienced bakers are able to figure out how to work with sparse instructions and missing ingredients.

One of his breads was the inspiration for my Nice-Twice Sunflower Seed Bread.

Collection of many different kinds of old bread crumbs

What makes a dough with a larger amount of old bread (here more than 13%) so special? Not two loaves are the same, because leftovers of several different (and differently seasoned) breads go into my crumb collection.

Freshly ground rye meal

With the Mockmill I just brought home from the Kneading Conference, I’m finally able to achieve finer and coarser grinds – something my old Nutrimill couldn’t do. (No, I don’t get any goodies from them!)

If you don’t own a mill and your rye meal is drier, you might have to add a little more water to the dough.

Tastes good just with butter alone!

I was very curious how my improvised sunflower seed bread would turn out. We were absolutely delighted!

It had an excellent taste – slightly sweetish and hearty, with a thin, crispy crust. One bite – and it was admitted to my “Bread Hall of Fame”.

My new favorite bread

NICE-TWICE SUNFLOWER SEED BREAD (inspired by Jochen Gaues)

40 g rye mother starter (100% hydration)
30 g whole rye flour
50 g whole wheat
80 g water (lukewarm)

167 g cracked or coarse ground rye
67 g old bread, ground and toasted
234 g water

75 g water
200 g starter (all)
2.8 g instant yeast
468 g soaker (all)
83 g whole wheat flour
83 g whole rye flour
9 g salt
35 g sunflower seeds, toasted

sunflower seeds, for sprinkling

In small bowl, mix all starter ingredients. Cover, and leave for 8-12 hours at room temperature (overnight).

Soaker with rye chops and old bread

Stir together all soaker ingredients in another small bowl. Cover, and let sit at room temperature overnight.

Dough will be very soft and sticky

In mixer bowl, mix all dough ingredients for 6 minutes on low speed (paddle works here better than kneading hook ). Let dough rest for 5 minutes, then mix for 1 more minute. (Dough will be very soft and sticky.)

Smooth surface with wet spatula or hands

Transfer dough to a greased loaf pan. Smooth surface using wet rubber spatula or wet hands, taking care to fill corners. Sprinkle loaf with sunflower seeds, then, with wet spatula or wet hands, press seeds slightly into dough.

Sprinkle with sunflower seeds, pressing them slightly into the dough

Cover pan with aluminum foil, and let dough rest for 30 – 45 minutes (it will not visibly rise.)

Preheat oven to 450ºF/230ºC (no steaming device necessary.)

Bake bread, with foil, for 15 minutes, remove foil, reduce oven temperature to 425ºF/220ºC, and bake for another 35-40 minutes, until it is golden brown and registers at least 200°F/93ºC on an instant thermometer.

Freshly baked Sunflower Seed Bread

Turn loaf out onto wire rack. Let it cool completely before slicing.

If you have the discipline to wait that long – I usually don’t!

I couldn’t wait until it had completely cooled…

Brot & Meer

Wieder mal ist es einer von Zorras Blog-Events, der mir mit seiner Deadline den Tritt in den Ansporn dazu gibt, meine sommerliche Faulheit zu überwinden, und einen neuen Post zu schreiben.

“Altbacken”, ausgerichtet von Christine (alias Anna Antonia), sammelt Ideen, was man alles aus alten Brotresten in der Küche zaubern kann.

Blog-Event CXLIV - altbacken {Resteküche für altes Brot} (Einsendeschluss 15. August 2018)

Während ich misslungene Backversuche von weissem oder süssem Brot durchweg zu Bread Pudding (amerikanischen Brotauflauf) verarbeite, gibt es für Sauerteig- und andere Brotreste von nur eine Möglichkeit: mahlen, rösten und neu verbacken!

Mein Hamburger Lieblingsbäcker, Jochen Gaues, recycelt Altbrot in vielen seiner Backwaren, z.B. in den leckeren Sonnenblumenbrötchen.

Sein Backbuch “Brot” ist zwar optisch ein Genuss, aber leider so schlampig editiert, dass sich nur erfahrene Bäcker einen Reim aus spärlichen Instruktionen und fehlenden Zutaten machen können.

Von einem seiner lückenhaften Rezepte (genervtes Augenrollen!) habe ich mich zu meinem Nice-Twice-Sonnenblumenbrot inspirieren lassen.

img_0980 Mein Altbrot aus…

View original post 451 more words


Hier geht's zur deutschen Version dieses PostsJust in time for Zorra's 2016 World Bread Day event, I received my copy of Stanley Ginsberg's The Rye Baker in the mail. I met Stanley several years ago at the The Fresh Loaf forum, when he looked for test bakers for his first book, "Inside the Jewish Bakery". … Continue reading SWABIAN RYE FLOWER – SCHWÄBISCHES ROGGENBLÜMLE (WORLD BREAD DAY 2016)


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


Hier geht's zur deutschen Version dieses Posts (folgt noch) When I started my little home based bakery, I wanted to offer a typical German Schwarzbrot. Though "schwarz" means "black", a Schwarzbrot doesn't have to be a 100% rye bread, only most of the flour should be rye.With Peter Reinhart's pre-dough method from "Whole Grain Breads" … Continue reading KARIN’S GERMAN SCHWARZBROT WITH WHOLE RYE BERRIES


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


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