What are you baking today?

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

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

My first loaf made using the Monheim salt-sourdough method. The idea is to add some of the salt to the pre-ferment. This causes the sourdough to ferment more slowly, but it develops a well-balanced flavor and stays fresh longer. This loaf is a great example of that!

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!