Top Recipes

by From Luxembourg With Loaf

I haven't made rye bread for a while, but I just had this feeling this weekend that I should make it. In fact, rye bread has always been a big part of my life, having grown up in northern Germany. Rye is a total staple there! As I was planning to refresh my rye starter anyway, I made a loaf from it right away. And I was not disappointed! It was delicious and so moist!

by From Luxembourg With Loaf

There is nothing like a dark and thick baked crust. It brings so much flavor to the bread that you can't get from anything else. Especially with wheat sourdough bread, you shouldn't do without it! In this recipe, I show you the best way to add more flavor to your bread!

by From Luxembourg With Loaf

I've always wanted to bake shokupan bread. This Japanese milk bread, super soft and fluffy, is shown again and again on social networks. So it was time to develop my own. I used a tangzhong to get as much moisture into the dough as possible.

by From Luxembourg With Loaf

Sourdough in combination with nuts is simply unbelievably good. The light acidity of the bread combined with the incredible aroma of walnuts was at the top of my bucket list. Now I have fulfilled my wish and developed a walnut sourdough bread. And as if that wasn't enough, I've also included a simple way to make bread rolls from it.

by From Luxembourg With Loaf

I baked this sourdough bread using the natural yeast from organic apples. I’m always amazed that you can actually bake light, fluffy bread with it! I highly recommend it!

by From Luxembourg With Loaf

Like my last recipe, this one is all about flavour. While the crust has an important influence on the smell, mouthfeel and flavor, the crumb depends on the sourdough and the grain used. The crust can be influenced by the baking temperature, the crumb by the ingredients. A great trick to enhance flavor is to use stale bread in the dough. There is nothing better than toasted, stale bread. Not only can it bind more water in the dough, but it also gives a crazy flavor profile. I used 20% of it in this loaf. But I would say 10% is quite enough. Otherwise the flavour is too intense.

by From Luxembourg With Loaf

What comes to mind when you think of chocolate and hazelnuts? That’s right—this amazing sourdough bread. It’s tangy, not really sweet, but it’s bursting with flavor! You’ve got to try it.

by From Luxembourg With Loaf

Stollen is probably the best-known pastry in Germany when you think of Christmas. There is butter stollen, marzipan stollen, almond stollen and many other varieties. The Dresden Christmas Stollen is probably one of the best known. It's time to develop our own recipe, with marzipan and lots of spices.

by From Luxembourg With Loaf

by From Luxembourg With Loaf

Focaccia is actually the easiest bread in the world. You don’t need to be particularly skilled to make it. You just wait until the dough starts to bubble, then pour it into an oiled pan, knead it a little, and season it—like I do—with salt, olive oil, rosemary, and tomatoes. Simply delicious!

by From Luxembourg With Loaf

I love Denmark, and for me, a Danish rugbrød is a must on every visit. My version is made with dark beer and lots of seeds.

by From Luxembourg With Loaf

Whenever I talk to friends about baking with sourdough, I always hear the same thing: “It’s super complicated,” “I don’t have a stand mixer,” or “My oven can’t handle it.” Think again. It’s simple and doesn’t require much at all. This recipe shows you how to bake a simple, delicious sourdough loaf with minimal effort.

by From Luxembourg With Loaf

This simple sourdough ciabatta is perfect to prepare in the morning for an evening barbecue!

by From Luxembourg With Loaf

I wanted to bake some healthy bread—what’s best for that? Carrots, nuts, and grains. This bread is packed with protein! It’s perfect if you’re working out!

by From Luxembourg With Loaf

A good baguette needs just one thing: time. And this 48-hour baguette is perfect for beginners. The long fermentation gives it a wonderful flavor. Plus, its low hydration makes it ideal for beginners! You absolutely have to try it!

by From Luxembourg With Loaf

My absolute favorite bread recipe. Levain meets poolish. This results in maximum flavor and a wonderful open crumb.

by From Luxembourg With Loaf

I baked this sourdough bread using the natural yeast from organic apples. I’m always amazed that you can actually bake light, fluffy bread with it! I highly recommend it!

by From Luxembourg With Loaf

Like my last recipe, this one is all about flavour. While the crust has an important influence on the smell, mouthfeel and flavor, the crumb depends on the sourdough and the grain used. The crust can be influenced by the baking temperature, the crumb by the ingredients. A great trick to enhance flavor is to use stale bread in the dough. There is nothing better than toasted, stale bread. Not only can it bind more water in the dough, but it also gives a crazy flavor profile. I used 20% of it in this loaf. But I would say 10% is quite enough. Otherwise the flavour is too intense.

by From Luxembourg With Loaf

by From Luxembourg With Loaf

Stollen is probably the best-known pastry in Germany when you think of Christmas. There is butter stollen, marzipan stollen, almond stollen and many other varieties. The Dresden Christmas Stollen is probably one of the best known. It's time to develop our own recipe, with marzipan and lots of spices.

by From Luxembourg With Loaf

What comes to mind when you think of chocolate and hazelnuts? That’s right—this amazing sourdough bread. It’s tangy, not really sweet, but it’s bursting with flavor! You’ve got to try it.

by From Luxembourg With Loaf

Whenever I talk to friends about baking with sourdough, I always hear the same thing: “It’s super complicated,” “I don’t have a stand mixer,” or “My oven can’t handle it.” Think again. It’s simple and doesn’t require much at all. This recipe shows you how to bake a simple, delicious sourdough loaf with minimal effort.

by From Luxembourg With Loaf

This simple sourdough ciabatta is perfect to prepare in the morning for an evening barbecue!

by From Luxembourg With Loaf

I wanted to bake some healthy bread—what’s best for that? Carrots, nuts, and grains. This bread is packed with protein! It’s perfect if you’re working out!

by From Luxembourg With Loaf

A good baguette needs just one thing: time. And this 48-hour baguette is perfect for beginners. The long fermentation gives it a wonderful flavor. Plus, its low hydration makes it ideal for beginners! You absolutely have to try it!

by From Luxembourg With Loaf

Focaccia is actually the easiest bread in the world. You don’t need to be particularly skilled to make it. You just wait until the dough starts to bubble, then pour it into an oiled pan, knead it a little, and season it—like I do—with salt, olive oil, rosemary, and tomatoes. Simply delicious!

by From Luxembourg With Loaf

My absolute favorite bread recipe. Levain meets poolish. This results in maximum flavor and a wonderful open crumb.

by From Luxembourg With Loaf

I love Denmark, and for me, a Danish rugbrød is a must on every visit. My version is made with dark beer and lots of seeds.