Yoghurt Bread

A wheat bread with rye sourdough and yoghurt. After making a few mainly rye breads with quite a few grains I decided to go with a 70/30 wheat/rye mix and no grains this time.Most of the flour is whole grain flour so it's not your typical white wheat bread.

Runner's Bread

A rye sourdough with multiple types of flour and grains that has the potential of being my new favorite. It is pretty easy to make, requires quite a few ingredients though: Four different types of flour and four different grains.

Farmer's Bread with Rye Flakes

Rye sourdough is the base for this 55/45 rye/wheat bread with a rye flake soaker and a bunch of rye flakes as decoration. It's relatively quick to make and results in a more wheaty bread with a nice rye flavor.

Nordic Rye

A very harty rye bread with sunflower and flax seeds. There is no actual rye flour in this bread, rather all of the rye comes as rye meal, in the sourdough as well as the soaker and the main dough - 400g (14 1/8 oz) of rye meal is used. Rounded up with some spelt flowers and sesame seeds on top. Exceptionally long kneading time, 50 minutes in total for the main dough. First recipe from my new book, my kind of bread..

Sunflower Seed Rye Sourdough

Also one of the earliest breads I made, probably my second and still one of my favorites. Very tasty rye bread that is easy to make for a beginner, but comes out like a bread you can buy at the bakery. Over 80% rye flour with a rye sourdough and sunflower seeds that are coarsely chopped before they go into the dough intensifying the sunflower flavor of the bread. There is very little wheat flour in the dough, which you can replace by spelt flour if you prefer that.