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.