SENFBROT – MUSTARD CHEESE BREAD

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 →

PUMPKIN ROLLS WITH RUM FRUITS

Hier geht's zur deutschen Version dieses Posts When I came back from my Hamburg trip it started snowing here in Bar Harbor. The thick, wet flakes soon melted from the streets but left the garden a wintery mess - no way to get rid of those pesky maple leaves covering lawn and flower beds now.The … Continue reading PUMPKIN ROLLS WITH RUM FRUITS →

SPELT PUMPKIN BREAD

Hier geht's zur deutschen Version dieses Posts (folgt noch)It's October, almost November, but from the glorious sunshine and balmy temperatures you wouldn't think it is.Only waking up when it's still dark, and having dinner in the kitchen instead of the porch are reminders of the upcoming winter.Pumpkins are everywhere. The pumpkin dish I grew up … Continue reading SPELT PUMPKIN BREAD →

SPROUTED GRAIN BREAD

Hier geht's zur deutschen Version dieses Posts A while ago I saw a bread recipe that intrigued me. Not only had it a lot of grains, but, also, three different kinds of sprouts: wheat, lentils and quinoa.To make a sprouted grain bread you have to plan ahead, because it takes about 2-3 days until the … Continue reading SPROUTED GRAIN BREAD →

PUMPKIN WHEY BREAD – STRIKING GOLD

Hier geht's zur deutschen Version dieses Posts I'm baking a lot, but, since it's summer, mostly for sale.And then there are other time consuming projects like painting windows (with some tireless mosquitoes for company), massaging my husband's cramped neck (after installing aforementioned windows), and hunting for those friggin' Japanese beetles that turn my raspberry leaves … Continue reading PUMPKIN WHEY BREAD – STRIKING GOLD →

MALT RYE ROLLS WITH SESAME & PUMPKIN SEEDS

Hier geht's zur deutschen Version dieses Posts My first "Equal Opportunity Bread" (see my last post) had to be a batch of rolls. I like having a supply of rolls in my freezer, when we come home from a trip, and want a bread that thaws less sluggish than a large loaf.So I grabbed one … Continue reading MALT RYE ROLLS WITH SESAME & PUMPKIN SEEDS →

TYROLEAN PUMPKIN SEED MINI BREADS

Hier geht's zur deutschen Version dieses Posts (folgt noch)One of my most beloved bread baking books is written by Richard Ploner, a master baker from South Tyrol ("Brot aus Südtirol"). Unfortunately neither this nor any of the other good German bread baking books have been translated into English, yet.American artisan bakers who want to bake … Continue reading TYROLEAN PUMPKIN SEED MINI BREADS →