Beer Bread

Rye bread using a pale lager instead of water in the main dough. The dough is a mix of 4 different flour types, 80% of total flour amount is rye. Like the dark beer rye bread it's very flavorful.

Whole Grain Bread

For me the quintessential German bread (even though not what most Germans have as their daily bread): A sourdough bread with high rye content and lots of grains. Sourdough makes for almost half of the ingredients.

Pumpkin Seed Rye Bread

Another wheat free bread, not only for people allergic to wheat. I just prefer rye breads, I find them a lot tastier. Also contains a good amount of spelt flour and of course - given the name - pumpkin seeds.

Seeds and Grains Rye Bread

Rye sourdough and sunflower seeds are some of my favorite ingredients. Relatively short resting times make it easier to plan.

Dark Beer Rye Bread

This is probably the most tasty bread without any seeds/grains I have made so far. It's 100% rye flour and the only liquid in the dough is dark beer (besides the water that goes into making the sourdough of course). Also relatively easy to make due to the limited number of ingredients.

Oat Breads

One of our favorite breads, very fluffy. It's probably the easiest recipe I have made so far since it doesn't need to rest in a fermentation basket and doesn't contain too many different ingredients. This recipe makes two small breads.

6-Grain-Crust

A very flavorful bread that is easy to make and since it's made in a baking pan doesn't require additional equipment like a fermentation basket. The original recipe is actually a 5-grain crust, but I added some rye meal to the 5-grain meal I was able to find in the supermarket.