Bread-Blog 2016-11-07T11:10:29+00:00

STEINMETZ BREAD-BLOG

WE DARE TO THINK OUTSIDE THE BAKING TIN!

In our Steinmetz “Bread Blog” we talk from the bread basket and are always sharing exciting anecdotes from our past, keeping you informed of the most important innovations and visions of the future, and – of course – sharing with you our best recipes so that you can make them too.

We are happy to think outside the baking tin, and always enjoy receiving your suggestions, ideas, and questions! If you would also like to share a recipe with us and other readers, then send us a message through the contact form!

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 […]

RECIPE: BEER BREAD

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 […]

RECIPE: CARROT 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 […]

RECIPE: SPELT-RYE-SOURDOUGH

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 […]

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