Top Recipes

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

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

Let me tell you, I am obsessed with ciabatta! This is actually my fourth ciabatta recipe on the channel, but that's because it's the perfect bread to play around with. Why? Because unlike some breads, ciabatta doesn't require a ton of shaping knowledge. You literally just dump the dough on your counter, divide it, and bake it! Easy peasy. Plus, for this recipe, I've added roasted sesame seeds which take the flavor profile to a whole new level. Seriously, this sesame sourdough ciabatta is the perfect summer bread - light, airy, with a beautiful crust and an extra flavor boost from the toasted sesame seeds. So ditch the store-bought stuff and let's bake some amazing ciabatta together!

by From Luxembourg With Loaf

The secret to making the fluffiest and tastiest brioche burger buns you've ever tasted is revealed. By combining the traditional poolish method with the Japanese tangzhong technique, these buns stay fresh longer and offer a bold flavor that makes every burger gourmet. Whether you're a burger or pizza lover, the foundation of any great fast food experience starts with the bread. And these brioche buns? They're a real hit.

by From Luxembourg With Loaf

When whole grains ferment with sourdough for a long time, they produce complex and wonderful flavors. I wanted to add a little extra flavor to my butter toast recipe and thought I'd modify it a little to use 100% wholemeal flour. The result is this incredibly tasty, aromatic toast.

by markus_brotkasten

Ein einfaches Kastenweissbrot, welches sein Aroma durch ein Altbrot-Brühstück und eine lange kalte Stückgare erhält.

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

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

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 had the idea to bake baguettes with an even better crumb structure than my previous ones, so I used a Thangzong and increased the hydration to 94%. Unfortunately, this makes the baguettes really hard to handle.

by From Luxembourg With Loaf

This is my first attempt at baking Olivien Ciabattini. Compared to a large ciabatta, these roll-sized loaves make a great snack for a barbecue!

by From Luxembourg With Loaf

Flatbreads just like from a Turkish bakery. This recipe is simple and absolutely delicious!

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

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

Tomato mozzarella is a summer classic, especially when tomatoes are at their peak! There's nothing better than pairing it with fresh basil, olive oil, and a splash of balsamic vinegar. But what's the best bread to serve with it? If you can't always find ciabatta or baguette, don't worry! I've created a homemade bread recipe that pairs perfectly – made with sun-dried tomatoes and fresh basil. This bread is bursting with flavor, with a subtle sweetness and acidity that takes any summer meal to the next level. And it's not just perfect for tomato mozzarella; it's also an amazing choice for BBQs! Try this delicious summer bread and make it your new go-to for the season! 🌞🍅🍞

by markus_brotkasten

Ein einfaches Kastenweissbrot, welches sein Aroma durch ein Altbrot-Brühstück und eine lange kalte Stückgare erhält.

by From Luxembourg With Loaf

Most of my baking problems are caused by impatience. I come up with a recipe and realize the fermentation isn't working. I bake the bread anyway and am always disappointed. I was no different with this great recipe, so this time I thought you should learn something here too. Namely to be spontaneous. So I put the bread in the brioche for 24 hours and the result is sooo delicious. You will love this raisin brioche! It keeps fresh for at least 5 days and is simply delicious.

by From Luxembourg With Loaf

I grew up with sandwiches. Bread that shouldn't have a very open crumb so that the topping falls through. I developed this recipe with a high wholemeal content to create a great flavor. The sesame seeds and roasted flavors make this bread truly unique. Have fun baking it!

by From Luxembourg With Loaf

When whole grains ferment with sourdough for a long time, they produce complex and wonderful flavors. I wanted to add a little extra flavor to my butter toast recipe and thought I'd modify it a little to use 100% wholemeal flour. The result is this incredibly tasty, aromatic toast.

by From Luxembourg With Loaf

When I was a student, I used to bake bread from time to time. One of them was a Parmesan oregano bread. With 42g of fresh yeast and a process that took less than 2 hours. Now I can probably bake bread for several months with 42g of yeast, so I decided to develop my own version with 100% biga. The result is an open porgy, fluffy and incredibly tasty sandwich bread that is hard to find better at Subways.

by From Luxembourg With Loaf

Let me tell you, I am obsessed with ciabatta! This is actually my fourth ciabatta recipe on the channel, but that's because it's the perfect bread to play around with. Why? Because unlike some breads, ciabatta doesn't require a ton of shaping knowledge. You literally just dump the dough on your counter, divide it, and bake it! Easy peasy. Plus, for this recipe, I've added roasted sesame seeds which take the flavor profile to a whole new level. Seriously, this sesame sourdough ciabatta is the perfect summer bread - light, airy, with a beautiful crust and an extra flavor boost from the toasted sesame seeds. So ditch the store-bought stuff and let's bake some amazing ciabatta together!

by From Luxembourg With Loaf

I ate a lot of toast bread 🍞 as a child. In the last few years, when I got more involved with bread, it was no longer part of my diet. Time to change that! I have developed a great sourdough no knead recipe with guaranteed success. Have fun baking it!

by From Luxembourg With Loaf

I like challenges! One of them is shifting my technical skills in baking. I always wanted to maximize the hydration level of my breads, so this time I chose water and flour 1:1, so 100% hydration. The matching recipe, the Catalonian Pan de Cristal, is incredibly tasty, bakes up well and stays fresh for an incredibly long time.

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.