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.

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.

Dark Beer Stump

I made breads with short ingredients lists before, this is basically water, flour, salt and yeast again. Just... there is no water, all the liquid comes from a dark beer. No poolish or soaker, so this bread can be made in just a few hours with very little efford. I made it 60/40 wheat/rye, but you can also make it 100% wheat if you prefer or don't have rye flour around. One of the very few breads I made without sourdough. Makes two small breads.

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.

Olive Levain

A very short ingredients list and a lot of fermentation time leads to this olive sourdough bread: All wheat flour - mainly white and some whole grain - water, salt and olives is all that goes in here. No is yeast added, only wild yeast is doing the work. Because of that  it takes about 48 hours start to finish to make it - including making the sourdough from starter. Not exactly the German style bread I usually make, but at least I got the recipe from a German recipe book. ;-)