hearthbakedtunes's blog
Weizenmischbrot: A light rye
This is a bread that I was really excited about, but in the end was a bit disappointed with the finished result. I am going to keep this post brief, so that I can dedicate my energy to the breads that are truly worth writing home about; this is not one of them.
Kürbiskernbrot
Kürbiskernbrot
WOW! I am so excited to be blogging again, I have missed it!It seems like it has been forever. Although it looks as though I have not baked for two weeks, that is simply not the case. In fact, I am excited to announce that I have made my very first Hearthbakedtunes.com sale of two very authentic German rye breads. I was lucky enough to produce a rye bread for a local silent auction which brought me my first customer. My first customer ordered one Kummelbrot and one Kürbiskernbrot. I will be posting on Kürbiskernbrot today!
Bauernbrot
Before I get into this bread I would like to to thank Karin Anderson, a colleague and blogger who has been helping with my brot's over the past few months. I recommend that you take a look at her blog Brot & Bread. She is dedicated to her craft and her love of German bread comes through in her posts.
Fruchtebrot
Oh Boy! Oh Boy! Oh Boy! This is by far the most exciting and interesting Vollkornbrot that I have ever baked, and I have baked quiet a few of them! I got this idea from the Baeko recipe database. As you might expect, I made several changes to the original formula. This bread is loaded with whole grain goodness, a high amount of fermented flour, a high amount of soaked grain and a truckload of dried fruit and toasted nuts and seeds. My approach to this bread was to simply use the fruit and nut soaker idea and throw that into Hamelman's recipe for Vollkornbrot.