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.