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.

Bread #1

This is the recipe of the first bread I ever made. It's a 80/20 rye/wheat bread with rye sourdough with a wheat poolish. I bought a recipe book during my Christmas visit in Germany about 3 years ago and when I came back I tried out this recipe. I had never done anything like it before and had no equipment except a mixer. Instead of a banneton I used woven basket I had around and that didn't work all that well but good enough. Also, I didn't want to buy too many ingredients before I knew if I wanted to continue baking bread, so I used only whole grain rye flour, which works too. Texture and taste were so close to what I knew from when I lived back in Germany that I continued baking my own bread for the last 3 years and hardly ever buy a bread in the store. Very easy to make for a sourdough bread and only a few ingredients needed.

Graubrot

The typical German everyday bread: A wheat/rye mix with about equal amounts of the two flour types and made with rye sourdough. There are some variations in the ratio of course, this one is more on the rye side with a little bit of spelt flour to get a slightly more complex flavor; rye sourdough and wheat poolish, very little yeast is added, only to get the wheat poolish started.

Cracked Up Spelt Bread

An all whole grains bread with sourdough made from cracked wheat. Together with a soaker made with cracked rye there are actually more cracked grains in this bread than there is flour, which is whole grain spelt flour. Also, no additional yeast is added. Which means that the dough has to prove slightly longer than the usual. Decorated with sesame seeds the bread came out less dense than you'd think and is one of my new favorites.

Quick Rolls

"Quick" here is of course a relative term, as bread and rolls need their time. So with this recipe "only" taking about 3 hours from start to finish is pretty quick in this context. Most recipes I have for rolls take anywhere between 12 and 36 hours including fermentation/resting periods.

Whole Grain Rye/Wheat

All the flour in this bread is whole grain flour, accompanied by soaked cracked wheat and rye as well as roasted sunflower and pumpkin seeds. Whole grain sourdough is the base for this originally nutty bread. Since I don't love breads with nuts I replaced them with a mix of roasted seeds. First time I tried this and it worked pretty well.