ye olde bread blogge

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with 5 comments

First, I am forever indebted to my friend Olga for the hints and history on this bread.

The bread is supposed to taste slightly sweet and malty with an underlying sourness from the rye starter. This was my first try.


Written by theinversecook

18 October 2011 at 22:21

Posted in Uncategorized


with 10 comments

Chnurzelbrot is a twisted Swiss loaf. It has a lot of crust and an open crumb. The heavy dusting of rye flour adds an intense malty aroma to the crust.


  • 135g strong white flour, US: All-purpose flour
  • 15g whole-wheat flour
  • 3g fresh yeast
  • 150g water

Mix and let stand for 1 hour at room temperature


  • 150g strong white flour, US: All-purpose flour
  • 60g warm water
  • 6g sea salt
  • Poolish

Mix to a smooth dough, let rise covered for 90 minutes and fold once after 45 minutes. Loosely shape into a thick sausage and dust heavily with rye flour. Let rest for 20 minutes, covered. Then shape oblong using lots of rye flour and tiwst. Prove for 45 minutes.

Bake at 250°C for 10 minutes with steam, then reduce heat to 220°C and bake for further 25-30 minutes.

Written by theinversecook

9 October 2010 at 18:40

Kindle eBook

with 9 comments

This is to announce the publcation of my collection of bread recipes as Kindle eBook on Amazon. Hooray. Kindle’s display is a bit different to other electronic documents you view with Acrobat Reader or the web browser. It has the look and feel of real paper and is hugely successful in the USA. So I am happy to have a Kindle book now!

Kindle eBook “Brot: Bread Notes From A Floury German Kitchen”

Written by theinversecook

9 October 2010 at 01:13

Rye-Spelt Loaf with Pumpkin Seeds

with 5 comments

Strangely, adding coarsely ground grains makes for a more active dough and a well-aaerated crumb. The dough for this loaf is simply made from rye sourdough (150g, made with whole-rye flour), a spelt-pumpkin-seed soaker (250g in total, using 150g coarsely ground spelt grains) and 250g medium rye flour, salt, yeast and additional water. As with all loaves that include a considerable amount of coarse meals, there is an extra mixing time of about 5-10 minutes at the end of the first rest. Next time will add more grain chunks and perhaps I will have a loaf such as the beauties on the site of Steinofenbäcker – a very good bakery that sells moist and grainy breads and excellent fruit bread as well.

Written by theinversecook

19 September 2010 at 01:32

A parcel from England

with 11 comments

Today the postwoman handed me a heavy parcel that had a “Royal Mail” sticker on it. I opened the neatly packed parcel very quickly to find that inside was Gill’s “Cotswold Orchard Damson Jam”. MMH.

It tastes great – very smooth consistency and a big fruit flavor not masked by excessive sweetness as is often the case in commercial products.

Thank you, Gill!

Gill's Plum Jam

Written by theinversecook

18 September 2010 at 21:22