Stefan Steinmetz bakes and distributes on behalf of his important companion Dr. Bircher-Benner bread from the unique STEINMETZ grain. Bircher-Benner knew that the refining of the grain by STEINMETZ is the secret of high nutritional strength, good taste, and particular digestibility.
La Nouvelle Boulangerie exclusively sells STEINMETZ breads at its baking locations in Germany.
Fibre is nearly indigestible, so it should be eaten often. This sounds like a contradiction, but the plant fibres from grain, vegetables, or fruit swell up in the stomach, providing a quicker and longer sense of fullness, thereby helping in the weight loss process. However, there are other reasons why indigestible fibre should have a [...]
A Sunday afternoon like this is a wonderful time to bake bread! Here's a crispy beer bread for a savoury supper. And this is how you do it: 1 bottle (330 ml) of dark beer 1/2 cube of yeast 3 tbsp. thyme honey (or another water honey) 500 g spelt flour type 1050 250 g [...]
Staying healthy this year, too! The carrot bread is especially moist, and it contains a lot of important fibres: Rye sourdough 130 g rye meal 1150 120 g water (approx. 35°C) 13 g sourdough starter Scald soak 25 g oat flakes 35 g sunflower seeds 30 g pumpkin seeds 30 g flax seed 25 g [...]
Take a short trip back in time today: Steinmetz theatre advert from 1973. How delightful! https://www.youtube.com/watch?v=lksSQ6EJBF8
Whether for breakfast, lunch, or supper, a hearty scrambled egg on a slice of #bread always tastes good, and is perfect for everyone who doesn't have enough time to cook. Ingredients for servings 4 medium tomatoes 2 red pointed peppers 1 onion 2 tbsp. vegetable oil 200 g ewe’s cheese in brine 4 large eggs [...]
RECIPE: SPELT-RYE-SOURDOUGH Boy, the wind is blowing hard…. No better time for a fresh, savoury #bread: Ingredients 250 g sourdough (spelt) 350 g spelt flour, fine 200 g rye meal, fine 2 tsp. drizzled salt 10 g yeast, if desired ½ tbsp. baking malt 320 ml water, lukewarm Preparation Mix the spelt flour with [...]
Licensing partner Andersen Bakery opens another STEINMETZ shop in Tokyo, Japan - a flagship shop of German baking culture for the Asian market. STEINMETZ also increases its exports, regularly selling containers with STEINMETZ rye grain to the leading baker in South Korea.
In cooperation with Welthungerhilfe, STEINMETZ reintroduces Cross Country bread to the market.