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 Frisian … Continue reading FRIESISCHES SCHWARZBROT – A HEARTY RYE FROM THE NORTH SEA COAST

CECILIENHOF VOLLKORNBROT – WHEN TASTE MEETS TRADITION

One of the best breads I ever made Hier geht's zur deutschen Version dieses Posts During our recent trip to Germany we spent a few days in Potsdam, to visit Frederick the Great's Sanssouci. We stayed at Schlosshotel Cecilienhof, a wonderful hotel right inside another historic site, Cecilienhof Palace.Cecilienhof Palace in Potsdam, a UNESCO world heritage … Continue reading CECILIENHOF VOLLKORNBROT – WHEN TASTE MEETS TRADITION

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