Münsterländer

This is the first bread I ever made. It's very good for beginners since on the easier side to make and even though it's mainly a wheat bread it doesn't require multiple fold and stretch cycles or long resting periods. It did get me into baking after all. Made with a rye sourdough, 80% wheat overall, relatively mild flavor.

Kassler Bread

Almost down to the gram 50/50 rye/wheat, this is a very easy bread recipe. Only flour, water, salt and yeast are needed. The original recipe only made use of 2 different flour types, the ones predominantly used in German breads (wheat type 1050, rye type 1150). But since I can't find good equivalents for those types in the US, I did what I always do: I replaced one batch with whole grain flour, another with light flour,  basically averaging the type numbers to the ones actually used.

Grains and Seeds Rye Bread Rolls

I tried out a new recipe for multi-seed bread rolls. This type is actually my favorite kind of roll, so when I found the recipe I had to make it. The rolls are made with rye sourdough for which rye meal, and not rye flour is used. The preparation is more involved than usual for rolls but I guarantee you it's worth it, the taste is absolutely awesome. These rolls are possibly the best thing I have made so far. 

Whole Grain Bread with Sunflower Seeds

My family's favorite bread so far and super easy to make. A whole grain bread with sunflower seeds, made in a baking pan. Proofing times are relatively short and since it's made in a pan it requires no "special" equipment like a proofing basket.

Wheat-Rye Bread (Weizenmischbrot)

Wheat/rye (70/30) mix bread that requires only very few ingredients. There are still different types of wheat and rye flour in there, but you can probaly reduce that to one type each (although the point is somewhat to get additional flavor from the use of multiple types). Making does require more steps than the recipes I usually make, the resting times alone on baking day sum up to 3 hours. Besides the long process a good every day bread.

Sprouting Wheat Bread (Weizenkeimbrot)

This was the first bread I made that has no other grains than wheat in it. Wheat flour of course and also sprouting wheat. The latter takes a little bit preparation, so make sure you start the sprouting process 3 days before you want to bake the bread. Also one of the few recipes without sourdough. The sprouting wheat berries give it a nice crunch.

Alter Fritz

Allegedly German Emperor Friedrich II (called "der alte Fritz") brought the potato to Germany. Since this bread is made with potatoes Ketex called it "Alter Fritz". My first use of "Mohnheim Style Sourdough", which is a sourdough with a little bit of salt added. Rye sourdough and a lot of wheat flour, still not too time consuming as there is no "fold and stretch" step.

Katharinen-Markt-Bread

I had the day off so I made this wheat sourdough bread. It seems these always need a lot of resting, this one needs multiple resting periods too, total of almost 5 hours.

Rübli-Pumpkin-Seed Bread

Another bread with pumpkin seeds, very similar to the pumpkin rye bread I made earlier. This is also made using rye sourdough and more different flour types are in the dough. Grated carrots help keeping the moisture in longer.

Rye-Spelt Bread

Another bread without wheat flour; well technically spelt is an ancient type of wheat. This was the first time I had ever used spelt, which is slightly more expensive than wheat but considered easier to digest. The bread has very good flavor stemming from the use of rye and spelt, which are both very flavorful.