Dark Beer Stump

I made breads with short ingredients lists before, this is basically water, flour, salt and yeast again. Just... there is no water, all the liquid comes from a dark beer. No poolish or soaker, so this bread can be made in just a few hours with very little efford. I made it 60/40 wheat/rye, but you can also make it 100% wheat if you prefer or don't have rye flour around. One of the very few breads I made without sourdough. Makes two small breads.

Whole Grain Spelt Sourdough

Originally 100% spelt I changed the recipe quite a bit and made it a spelt/wheat/rye bread. Partially because I think pure spelt breads taste a little dryer, partially because I can't find cracked spelt in the shops and of course because I like the taste of rye. All flour used is whole grain, including the sourdough, which is a whole grain spelt sourdough.

Sesame Rolls

I love German bread rolls, so I made a batch of sesame rolls with wheat, rye and spelt flour. Rolls and German bread is what I'm missing the most since I move to the US almost 10 years ago. Since I started baking my own bread that part is solved, however making bread rolls is a lot more difficult to time right, as most recipes require quite long fermentation times and - other then bread - rolls are the best just a few minutes after they come out of the oven, so timing is a lot more crucial. I finally got it together to make another batch of rolls, and as each time I made some, the taste is awesome.

Hunter's Bread

A 2:1 rye:spelt sourdough bread - about one third of the total amount of flour is in the sourdough - with some cracked wheat. It's really tasty, but of course the main reason for me to do it was that I wanted to try out if I can get the decoration to work. I think it came out really nice, but cutting out the stencil took me quite some time.