Top Recipes

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

I've made several burger bun recipes before, but none have turned out as good as this one! As it's pumpkin season and I was asked for a recipe for a pumpkin bun, I promptly came up with one. The high pumpkin content not only gives the bun a great color, it also makes the bun very fluffy and keeps it fresh for longer. Make sure you try it!

by From Luxembourg With Loaf

I wanted to create a simple sourdough bread with rye and sunflower seeds – something that absolutely anyone can bake at home. The result is this delicious loaf.

by From Luxembourg With Loaf

A “Bauernbrot,” as we say in Germany, is a rustic, rough-textured dark bread with wonderful toasted flavors like chocolate, coffee, or malt. It pairs perfectly with savory dishes, but jam also tastes wonderful on it. I made this bread again using a sourdough starter for the perfect flavors, and this time I baked it without letting the dough proof overnight. A great bread!

by From Luxembourg With Loaf

Get ready to elevate your breakfast game with our homemade bagel recipe! In this video, we'll guide you through the step-by-step process of creating these chewy and crispy bagels that are sure to become your new breakfast favorite.

by From Luxembourg With Loaf

My best friend asked me to bring some buns for his birthday. As I already have a delicious recipe using pumpkin, I wanted to make them with potatoes this time. I also added a poolish for extra flavour and a tangzhong to keep the buns soft. The result was brilliant – bring on the birthday!

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

A “Bauernbrot,” as we say in Germany, is a rustic, rough-textured dark bread with wonderful toasted flavors like chocolate, coffee, or malt. It pairs perfectly with savory dishes, but jam also tastes wonderful on it. I made this bread again using a sourdough starter for the perfect flavors, and this time I baked it without letting the dough proof overnight. A great bread!

by From Luxembourg With Loaf

Get ready to elevate your breakfast game with our homemade bagel recipe! In this video, we'll guide you through the step-by-step process of creating these chewy and crispy bagels that are sure to become your new breakfast favorite.

by From Luxembourg With Loaf

My best friend asked me to bring some buns for his birthday. As I already have a delicious recipe using pumpkin, I wanted to make them with potatoes this time. I also added a poolish for extra flavour and a tangzhong to keep the buns soft. The result was brilliant – bring on the birthday!

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

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

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

I've made several burger bun recipes before, but none have turned out as good as this one! As it's pumpkin season and I was asked for a recipe for a pumpkin bun, I promptly came up with one. The high pumpkin content not only gives the bun a great color, it also makes the bun very fluffy and keeps it fresh for longer. Make sure you try it!

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

I wanted to create a simple sourdough bread with rye and sunflower seeds – something that absolutely anyone can bake at home. The result is this delicious 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.