About Max Winter

This author has not yet filled in any details.
So far Max Winter has created 99 blog entries.

Dr. med Bircher-Benner | 1912

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.

By | 2016-12-14T14:20:05+00:00 December 14th, 2016|History|Comments Off on Dr. med Bircher-Benner | 1912

Why is fibre so important?

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 [...]

By | 2016-11-07T11:26:46+00:00 November 7th, 2016|Bread Blog|Comments Off on Why is fibre so important?


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 [...]

By | 2016-11-07T11:23:59+00:00 November 7th, 2016|Bread Blog|Comments Off on RECIPE: BEER BREAD


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 [...]

By | 2016-11-07T11:21:35+00:00 November 7th, 2016|Bread Blog|Comments Off on RECIPE: CARROT BREAD


Take a short trip back in time today: Steinmetz theatre advert from 1973. How delightful! https://www.youtube.com/watch?v=lksSQ6EJBF8

By | 2016-11-07T16:55:15+00:00 November 7th, 2016|Bread Blog|Comments Off on JOURNEY THROUGH TIME


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 [...]

By | 2016-11-07T11:18:13+00:00 November 7th, 2016|Bread Blog|Comments Off on RECIPE FOR SCRAMBLED EGGS WITH TOMATOES AND PEPPERS


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 [...]

By | 2016-11-07T11:13:01+00:00 November 7th, 2016|Bread Blog|Comments Off on RECIPE: SPELT-RYE-SOURDOUGH

SHOP IN TOKIO, rye grain for South Korea I 2015

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.

By | 2016-11-08T10:37:59+00:00 October 8th, 2016|History|Comments Off on SHOP IN TOKIO, rye grain for South Korea I 2015

Durch die weitere Nutzung der Seite stimmen Sie der Verwendung von Cookies zu. Weitere Informationen

Die Cookie-Einstellungen auf dieser Website sind auf "Cookies zulassen" eingestellt, um das beste Surferlebnis zu ermöglichen. Wenn du diese Website ohne Änderung der Cookie-Einstellungen verwendest oder auf "Akzeptieren" klickst, erklärst du sich damit einverstanden.