Multi-Seed Rye Sourdough

A lot of different seeds and grains go into this rye sourdough bread: Pumpkin seeds, sunflower seeds, sesame seeds, rye flakes and cracked wheat. It's a rye sourdough but most of the flour in the main dough is wheat flour. This bread goes very well with prociutto, cheese or - since I'm German this can't be missed - liverwurst.

Buttermilk-Sourdough Pumpernickel

There were multiple things that caught my eye when I saw the recipe for this rye bread: The sourdough is made with buttermilk instead of water and contains both, wheat and rye flour. And on baking day only malt powder, yeast and molasses is added. Neither flour nor water.

Spelt Sourdough Bread with Spelt Flakes

A pure spelt bread this time with a soaker made from spelt flakes. I only make wheat sourdough starter since spelt sourdoughs are rare so my version has a tiny bit of wheat flour. I do like the distinct taste of spelt bread, it's a little more interesting than pure wheat. The flour is more than twice as expensive, but definitely worth it to change things up.

Quick Rye Sourdough

There was a lot going on last weekend and I didn't have enough time for a more involved process so I made this very quick and easy rye sourdough bread. There are not many steps to it and the resting times are relatively short. If you use store-bought sourdough you can even get this done in only a few hours. But then where is the fun in that. ;-)

Three-Grain Sourdough with Altus

This is the first time that I used stale bread ("altus") in a dough. I came across recipes using that technique several time but never really had any (especially since I usually have grains or seeds in my bread which may not fit the recipes). This time I had some so I tried it and it turned out great. Super tasty. After several weeks of trying out different new recipe books another great Ketex recipe.