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.

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..

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 Seven Grains

Seven different grains are used to make this sourdough bread. Three different whole grain flours - rye, wheat and spelt - and a soaker made from sunflower seeds, pumpkin seeds, flax seeds and oat flakes. The rye sourdough is also made from whole grain flour, but that is quite normal for me, I simply always make my rye sourdough with whole grain flour.

Whole Grain Spelt Sourdough

Originally 100% spelt I changed the recipe quite a bit and made it a spelt/wheat/rye bread. Partially because I think pure spelt breads taste a little dryer, partially because I can't find cracked spelt in the shops and of course because I like the taste of rye. All flour used is whole grain, including the sourdough, which is a whole grain spelt sourdough.

Sesame Rolls

I love German bread rolls, so I made a batch of sesame rolls with wheat, rye and spelt flour. Rolls and German bread is what I'm missing the most since I move to the US almost 10 years ago. Since I started baking my own bread that part is solved, however making bread rolls is a lot more difficult to time right, as most recipes require quite long fermentation times and - other then bread - rolls are the best just a few minutes after they come out of the oven, so timing is a lot more crucial. I finally got it together to make another batch of rolls, and as each time I made some, the taste is awesome.

Hunter's Bread

A 2:1 rye:spelt sourdough bread - about one third of the total amount of flour is in the sourdough - with some cracked wheat. It's really tasty, but of course the main reason for me to do it was that I wanted to try out if I can get the decoration to work. I think it came out really nice, but cutting out the stencil took me quite some time.

Multi-Grain Sourdough with Kamut

Seven different grains and seeds and four different types of flour go into this rye sourdough bread: Whole grain rye flour to make the sourdough; wheat, spelt and kamut flour in the main dough. A soaker made from pumpkin seeds, oat flakes, flax seeds and cracked wheat and rye provides some crunch. And finally sunflower seeds and rye flakes as decoration.

Spelt Sourdough Bread

Originally a 100% spelt bread I turned this recipe into a spelt/rye bread. Like the original it's made with spelt sourdough but I exchanged some of the spelt flour for rye flour; I simply like that better. Some of the spelt is prepared in a mash allowing the flour to bind and retain more water. Another one of Ketex' great recipes.

Multi-Seed Spelt Bread with Buttermilk

I made quite a few breads recently that can be done relatively quickly, but I believe nothing can beat this one: Done in well under 3 hours all in! There are a lot of seeds in grains in this bread making it very flavorful even without sourdough or longer fermentation times.

Spelt Sourdough Bread with Spelt Flakes

A pure spelt bread this time with a soaker made from spelt flakes. I only make wheat sourdough starter since spelt sourdoughs are rare so my version has a tiny bit of wheat flour. I do like the distinct taste of spelt bread, it's a little more interesting than pure wheat. The flour is more than twice as expensive, but definitely worth it to change things up.

Wheat Bread with Rye and Spelt

A rye sourdough bread combining all 3 major flour types: Wheat (50%), spelt (30%) and rye (20%). All the rye is in the sourdough and all the spelt in the poolish. The combination of all three flours makes for a rich flavor. Longer than usual proofing times (compared to the other recipes I have tried) allow to use less yeast for everyone who doesn't really like the taste of it.

Spelt Sourdough Bread

This is the second 100% spelt bread I made and my first use of spelt berries. It's a very hearty bread for the whole grain lover. Goes very well with liverwurst, prosciutto, cheese, etc. The recipe produces two smaller breads.

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.

Pumpkin Seed Rye Bread

Another wheat free bread, not only for people allergic to wheat. I just prefer rye breads, I find them a lot tastier. Also contains a good amount of spelt flour and of course - given the name - pumpkin seeds.

Spelt bread (Dinkelbrot)

Made mainly with spelt flour this bread is for anybody who wants to avoid wheat. The dough contains 10% rye flour for additional flavor. Since I don't have spelt sourdough there is a tiny amount of wheat in there though. Very tasty, but before you get started, be aware that this bread needs 2 resting periods of more than 12 hours.

Country Style Bread

 A white bread for BBQ season. I usually prefer bread with more rye but this wheat and spelt bread is actually really tasty. Like most wheat breads the process takes a little longer as it has to rest multiple times.